Pasta shells are stuffed with a sausage and goat cheese mixture and topped with crispy breadcrumbs for a creamy, tangy twist on classic stuffed shells.
Prep Time10 minutesminutes
Cook Time50 minutesminutes
Total Time1 hourhour
Yield 4servings
4.32 from 16 votes
Ingredients
8ozjumbo pasta shells
1lbsweet Italian sausage
1/2mediumyellow onionfinely diced
2clovesgarlicminceed
2Tbsptomato paste
16oztomato sauce
11ozgoat cheese
2TbspItalian seasoned breadcrumbs
2Tbspgrated Parmesan cheese
dried parsleyfor garnish
Instructions
In a medium saucepan cook pasta shells, according to package directions, for 8-10 minutes or right before al dente. Drain and return to pot.
While pasta is cooking, add sausage to large skillet and cook over medium-high heat until browned and cooked through; about 5-6 minutes. Remove 2/3 sausage to paper-towel lined plate.
With remaining sausage in pan, add diced onion and garlic and cook until onions are slightly translucent, soft, and garlic is fragrant; about 5-6 minutes.
Add tomato puree and pasta sauce and stir to combine. Season with salt and pepper. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.
While sauce is simmering, preheat oven to 350° F.
Divide cooked sausage equally among slightly cooked pasta shells then stuff each with equal amount of goat cheese.
Pour sauce into 8 x 11 (or 9 x 13) oven-safe baking dish. Place stuffed pasta shells on top of sauce.
Sprinkle shells and sauce with breadcrumbs and grated Parmesan cheese then bake at 350° F for 30 minutes.
Remove from oven and sprinkle with additional Parmesan cheese, if desired, and dried parsley. Serve immediately.