Shells With Italian Sausage And Ricotta Stuffing

• 1 (16 ounce) package Johnsonville Mild or Sweet Ground Sausage
• 1 (12 1/2 ounce) box jumbo pasta shells
• 1 tablespoon olive oil
• 2 (24 ounce) jars marinara sauce
• 2 eggs, beaten
• 1 (15 ounce) carton ricotta cheese
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1/2 cup grated romano cheese
• 1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
• 1/2 teaspoon pepper
• 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
4. Pour half of the marinara sauce into baking dish.
5. In a large bowl, combine eggs, ricotta cheese, 2-1/2 cups of mozzarella, 1/2 cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
6. Stuff shells with meat mixture; arrange in baking dish.
7. Pour remaining marinara sauce over shells.
8. Cover and bake at 350u0b0F for 30 minutes.
9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
10. Bake 5 minutes longer or until cheese is melted.
11. Sprinkle with parsley.
12. Serve.

sausage, jumbo pasta shells, olive oil, marinara sauce, eggs, ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, fresh basil, pepper, parsley

Taken from www.food.com/recipe/shells-with-italian-sausage-and-ricotta-stuffing-512090 (may not work)