I hadn't tasted this style of ziti before, and it was simply outstanding!

Stuffed shells are one of those comforting dishes that remind me of family gatherings and cozy dinners at home. This recipe for sausage and ricotta stuffed shells is a delightful twist on the classic, combining savory sausage with creamy ricotta cheese, all nestled in tender pasta shells and topped with bubbly mozzarella. It's a dish that feels like a warm hug on a plate, perfect for a busy weeknight or a leisurely weekend meal. Plus, it's a great way to enjoy Italian flavors without needing to make a trip to a restaurant.

This hearty dish pairs beautifully with a simple green salad dressed with a light vinaigrette, which adds a refreshing contrast to the richness of the stuffed shells. A side of garlic bread or a crusty baguette is perfect for soaking up the creamy tomato sauce. For a complete meal, consider serving it with a glass of your favorite red wine.

Servings: 4-6 servings

20 large pasta shells
1 pound ground sausage
1 cup ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 cups tomato sauce
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced

Preheat your oven to 375°F (190°C).

Cook the pasta shells according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.

Add the ground sausage to the skillet and cook until browned. Drain any excess fat.

In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, and pepper. Stir in the cooked sausage.

Spread a thin layer of tomato sauce on the bottom of a glass baking dish.

Stuff each pasta shell with the sausage and ricotta mixture and place them in the baking dish.

Pour the remaining tomato sauce over the stuffed shells.

Sprinkle the shredded mozzarella cheese evenly over the top.

Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is golden brown and bubbly.

Let the dish cool for a few minutes before serving.

For a vegetarian version, omit the sausage and add sautéed spinach or mushrooms to the ricotta mixture. You can also experiment with different cheeses, such as adding some shredded provolone or fontina for extra flavor. If you're short on time, use store-bought marinara sauce instead of making your own tomato sauce. For a spicy kick, add a pinch of red pepper flakes to the sausage while cooking.