Tested till perfect Baked Sausage-Stuffed Shells

Baked Sausage-Stuffed Shells

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2009

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 44 minutes
  • Portion size 4


  • 16 16jumbo pasta shells, (half 340 g pkg)
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 1oniononions, finely diced
  • 1 1sweet green peppersweet green peppers, finely diced
  • 2 2cloves garlic, minced
  • 1 lb 1lbmild Italian sausagemild Italian sausages, casings removed
  • 1 1eggeggs
  • 1/4 cup 1/4cupchopped fresh parsley
  • 2 cups 2cupsbottled tomatoes, strained
  • 1 tsp 1tspdried oregano
  • 1 pinch 1pinchsalt
  • 3/4 cup 3/4cupshredded mozzarella cheese
  • 1/4 cup 1/4cupgrated Parmesan cheese
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In large pot of boiling salted water, cook pasta until tender but firm, about 14 minutes. Drain.

Meanwhile, in skillet, heat oil over medium heat; cook onion, green pepper and garlic until softened, about 6 minutes. Transfer to bowl; stir in sausage, egg and parsley. Place heaping 1 tbsp (15 mL) in each of the shells. Arrange in greased 8-inch (2 L) square glass baking dish.

In bowl, stir together tomatoes, oregano and salt ; spoon over stuffed shells. Sprinkle with mozzarella and Parmesan cheeses; cover and bake in 425°F (220°C) oven for 20 minutes.

Uncover and bake until cheese is golden and instant-read digital thermometer inserted into centre of shell registers 160°F (71°C), about 10 minutes.

Nutritional Information Per serving: about

cal 694 pro 31g total fat 42g sat. fat 14g
carb 44g fibre 3g chol 131mg sodium 1,306mg
potassium 481mg

% RDI:

calcium 23 iron 42 vit A 11 vit C 48
folate 51
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