Beazell's Cook Book

Jumbo Stuffed Pasta Shells by Amy Sosa

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Jumbo Italian Stuffed Pasta Shells




1 tablespoon butter

1/2 cup onion, chopped

2 garlic cloves, minced

1 pound mild Italian sausage (removed from the casing)

1 tablespoon Beazell's Cajun Seasoning

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1 cup shredded mozzarella cheese

3-4 cups marinara sauce

16 large pasta shells, cooked and drained

1/4 cup grated parmesan cheese



Preheat oven to 350F.

Heat butter in large skillet on medium high heat. Add onion and garlic and cook 4 minutes or until tender. Add Italian sausage and cook 5 minutes until meat is brown. Add seasonings and 1/2 cup of shredded cheese and set aside. Spread half of pasta sauce on bottom of 9x13 baking pan. Stuff cooked shells with meat mixture. Place meat side down in prepared pan. Pour remaining sauce over shells. Cover with foil. Bake 25 minutes.

Remove foil. Sprinkle with remaining shredded cheese and parmesan cheese. Bake additional 5 minutes to melt the cheese.


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