Ingredients:

  • 8 large conchiglioni pasta shells (about 200g)
  • 1 tablespoon olive oil
  • 12 oz Italian sausage (casings removed)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • ½ teaspoon red pepper flakes (optional)
  • Fresh basil leaves (for garnish)

Instructions:

  1. Boil a large pot of salted water. Cook the conchiglioni until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
  2. Heat olive oil in a skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned (about 5-7 minutes). Drain excess fat.
  3. In a mixing bowl, combine cooked sausage, ricotta, ½ cup mozzarella, Parmesan, egg, salt, pepper, oregano, and garlic powder. Mix until well blended.
  4. Carefully fill each conchiglioni with the sausage mixture using a spoon or piping bag.
  5. Spread half of the marinara sauce in the bottom of a baking dish. Place stuffed shells on top and cover with the remaining marinara sauce. Sprinkle with the remaining mozzarella cheese.
  6. Preheat the oven to 375°F (190°C). Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden brown.
  7. Garnish with fresh basil before serving.