Creamy Tomato Italian Sausage Shell Pasta Bake

• 12 oz jumbo pasta shells, cooked
• 1 lb Italian sausage, cooked and crumbled
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 cup heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese for topping
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix marinara sauce and heavy cream until combined.
3. 3 Add cooked pasta shells, Italian sausage, mozzarella cheese, 1/2 cup Parmesan, basil, oregano, and garlic powder. Season with salt and pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Top with remaining 1/4 cup Parmesan cheese.
6. 6 Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until bubbly and golden.
7. 7 Let stand for 5 minutes before serving. Garnish with fresh parsley.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Oven

Variations

• Add diced bell peppers or mushrooms for extra texture and flavor.
• Substitute turkey sausage for a leaner option.

Substitutions

• If you don't have jumbo shells, use penne or rigatoni instead.

Pairings

• Steamed broccoli
• Italian bread

Nutrition

Tips

• For a richer flavor, use homemade marinara sauce.
• Add a handful of spinach or kale for extra nutrients.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating in a preheated 350°F oven.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ