Shells With Italian Sausage And Ricotta Stuffing

• 12 1/2 ounces jumbo shells cooked al dente
• 1 tablespoon extra-virgin olive oil
• 1 package ground sausage JOHNSONVILLE(R) Mild or Sweet Italian, or links
• 25 ounces marinara sauce or 5 to 6 cups of your favorite sauce
• 2 large eggs
• 1 ricotta cheese tub, 15 ounce, whole or part skim
• 4 cups shredded mozzarella cheese divided
• 1 cup grated Parmesan cheese divided
• 1/2 cup grated romano cheese
• 1/4 cup fresh basil chopped, or 1 tablespoon dried
• 1/2 teaspoon ground black pepper freshly
• 2 tablespoons fresh parsley chopped, or 1 teaspoon dried

1. Cook pasta according to package directions, drain and rinse with cold water.
2. In a 10 inch skillet, cook sausage on medium heat, crumbling it into small pieces as it cooks. Allow it to cook through, then set aside to cool.
3. Preheat oven to 350 F.
4. Using a pastry brush, coat the sides and bottom of a 15 x 10 x 2 inch baking dish with olive oil. Pour half the sauce on the bottom of the baking dish, set aside.
5. In a large bowl beat the egg, mix in the ricotta, 2 1/2 cups of mozzarella, 1/2 cup of Parmesan cheese, Romano cheese, basil, ground pepper and the cooked sausage.
6. Fill each cooked shell with the sausage mixture and nestle them in sauce. Once all the shells are filled, top them with the remaining sauce, 1 1/2 cups of mozzarella, and 1/2 cup of Parmesan cheese.
7. Bake covered until bubbly, about 45 minutes.
8. Uncover and continue cooking about 5 more minutes.
9. Let stand 5 minutes, sprinkle with chopped parsley and serve.

extravirgin olive oil, ground sausage, marinara sauce, eggs, ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, fresh basil, ground black pepper, parsley

Taken from www.yummly.com/recipe/Shells-with-Italian-Sausage-and-Ricotta-Stuffing-971185 (may not work)