Sunday, March 13, 2016

Lasagna Shells


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A new twist on traditional Lasagna and a whole lot faster to get on the table 
I love Lasagna but hate the time consuming process to make it.  With these Lasagna Shells you get all the same flavors and ingredients but made in less time so you have more time to spend outside the kitchen.

I mixed up my own tomato sauce but feel free to use your favorite recipe or a jar of sauce.  My recipe is made with sliced Italian Sausage but you could substitute ground beef or any of your favorite lasagna toppings.  

Lasagna Shells

21 large pasta shells
15 ounce container ricotta cheese
8 ounce package Mozzarella cheese, divided
1/2 cup Parmesan cheese 
1 egg
11 ounces Johnsonville Italian Sausage Slices, thawed

29 ounce can tomato sauce
1 teaspoon Oregano
1 teaspoon Italian seasoning
1 teaspoon Garlic powder
1 teaspoon Onion powder
2 tablespoons sugar

preheat oven to 350 degrees

In a large pan boil the pasta shells for 12 minutes.  Drain and rinse in cold water. set aside

In a mixing bowl combine the tomato sauce, oregano, Italian seasoning, garlic powder, onion powder and sugar.  Mix until combined and then pour into a 9x13 baking dish. set aside

In a mixing bowl combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and egg.  Mix until well combined.  Place cheese mixture into a large Ziploc bag.  Cut one corner of the Ziploc bag and squeeze the cheese mixture into each pasta shell.

After filling the shells with cheese, place them into the baking dish with the pasta sauce.  

Divide the Italian sausage slices up between the shells and place them down into the cheese mixture of each shell.

Cover the baking dish with foil and bake for 20 minutes.  Remove the baking dish from the oven and stuff each shell with a pinch of the remaining mozzarella cheese.  Cover the dish back up with foil and bake an additional 20 minutes...enjoy