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I make this quite often for pot lucks and they are delicious. Of course my hubby loves them too. These leftovers freeze very well. Serve with a salad and a nice crusty bread.


  • 1 pound Italian sweet sausage
  • 1/2 cup chopped onions
  • 4 slices bread, crumbled
  • 1 egg
  • 1/4 cup fresh parsley or 1 teaspoon dried
  • 20 Jumbo Shells, parboiled and drained
  • 2 jars ( 15+1/2 ounces) Ragu' Spaghetti Sauce, divided
  • 1/4 cup Parmesan cheese


  • Preheat oven to 350 degrees
  • Prick sausage with fork and parboil in small amount of water, in covered skillet for 15 minutes. Drain. Chop sausage and fry along
  • with onions, until brown and crumbly, stirring often. Spoon off excess fat. Add egg, bread, and parsley, and mix thoroughly.
  • Fill hot parboiled shells with sausage mixture, using a teaspoon.
  • Pour 1/2 Ragu' Spagetti sauce into a 13 x 9 x 2 inch pan. Arrange shells in pan.
  • Pour remaining Ragu' sauce over shells. Cover tightly with foil and bake for 30 minutes, or until hot and bubbly.
  • Remove foil; sprinkle grated parmesan chesse over top and bake uncovered for about 10 minutes more.
  • Serves 5:

Categories: Main Dish  Pasta  Pork 
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