Alfredo Italian Sausage Shell Pasta Bake

• 12 oz jumbo pasta shells, cooked
• 1 lb Italian sausage, crumbled and cooked
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups alfredo sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1 egg
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, cooked sausage, egg, garlic powder, Italian seasoning, and black pepper.
3. 3 Stuff each pasta shell with the sausage mixture.
4. 4 Arrange stuffed shells in a greased 9x13 inch baking dish.
5. 5 Pour alfredo sauce evenly over the shells.
6. 6 Top with remaining mozzarella and Parmesan cheese.
7. 7 Bake for 45 minutes, or until bubbly and cheese is golden.
8. 8 Garnish with parsley before serving.

Equipment

• 9x13 inch baking dish
• mixing bowls
• measuring cups and spoons

Variations

• Add sautéed spinach for a veggie boost.
• Substitute chicken sausage for a leaner option.

Substitutions

• If ricotta is unavailable, use cottage cheese for a tangier texture.
• Use marinara sauce instead of alfredo for a lighter option.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate for up to 24 hours before baking.
• If you prefer a crispy top, broil for 1-2 minutes at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and bake as directed.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pairs well with a light white wine like Pinot Grigio.

FAQ