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A one-casserole dish meal made with a sauce that takes less time to make than buying it pre-made.
Preheat the oven to 375ºF.
For the sauce:
In a 2-quart, 7 inch by 11 inch oblong baking dish (about 1 1/2 inches deep), add the tomato sauce.
Fill the empty can of tomato sauce about half full with water (about 3/4 cup), and pour the water in with the tomato sauce (a great way to use up the tomato sauce that sticks to the inside of the can).
If you would like extra sauce, double the amount of ingredients listed just for the sauce. You’ll also need to use a larger baking dish. It’s best if you can use a shallow baking or casserole dish (about 1 1/2 to 2 inches deep) so the shells aren’t completely covered by the extra sauce.
Next add the garlic powder, pepper, and oregano. Stir the ingredients together and set aside.
For the shells:
Bring water to a boil in a medium size pan and add the shells. Cook until al dente (about 8 minutes). Drain the shells and set aside.
For the filling:
In a medium size bowl, add the pieces of cooked Italian sausage and ricotta cheese. Then chop the onions and add them to the bowl. Next, add Parmesan cheese, shredded mozzarella cheese, and the chopped parsley. Stir all of the ingredients together. Then fill the shells with the cheese and sausage filling.
Give the sauce one more stir, and add the shells filling side up to the baking dish in the sauce.
For the topping:
Top the shells with shredded mozzarella and shredded Parmesan cheese.
Bake uncovered in the oven for about 20 minutes or until the cheese topping is completely melted and the edges of the cheese are starting to turn slightly brown; which is about the same amount of time that the cheese and sausage filling is hot all the way through.
Serve hot right out of the oven with a side salad and some delicious garlic bread.
The texture is absolutely perfect, creamy and rich. You should start with 1/2 cup of cheese and go from there. If you want it cheesier and richer like me, then you can and should add 1/4 cup more. This is one of those recipes I have pinned to my fridge so that I have it close in those lazy single moments haha.
Have 30 minutes? Then you can definitely make this crazy good recipe using everyday ingredients.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!