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Classic Stuffed Shells with Classico Sauce + Giveaway (5 winners)

To celebrate National Pasta Day last week, I tried a little something different with my stuffed shells by using Classico Creamy Spinach and Parmesan Sauce. It was so delicious that I have to share the recipe!

Classic Stuffed Shells
(recipe from Classico)

Classic-Stuffed-Shells

Ingredients

1 jar (24 oz) Classico Creamy Spinach and Parmesan Seasonal Sauce
1/2 pound sweet or hot italian-style bulk sausage
18 jumbo shell pasta
2/3 cup chopped onion
1 garlic clove, minced
2 cups shredded Mozzarella cheese, divided
15 ounces ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 egg, lightly beaten
1 Tbsp chopped fresh flat-leaf parsley

Directions

1. Preheat oven 350°F. Cook pasta al dente according to package instructions and drain.

2. Meanwhile, in a large skillet over medium high heat, brown sausage, onions and garlic for 5 to 6 minutes, or until cooked through, stirring until small sausage crumbles form. Add Pasta Sauce and stir until well mixed. Spoon half of sauce mixture evenly into bottom of 13×9 baking dish.

3. In a medium bowl, mix together 1 cup of mozzarella cheese, ricotta cheese, Parmesan cheese and egg. Stuff each shell with about 2 Tbsp. of cheese mixture. Arrange stuffed shells in baking dish and spoon remaining sauce mixture evenly on top.

Classico-stuffed-shells

Classico-sauce-stuffed-shells

4. Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and sprinkle remaining 1 cup of mozzarella cheese and parsley on top. Bake for additional 5 minutes, or until cheese is melted. Allow to rest for 5 minutes before serving.

Classic-Stuffed_Shells

Note: I omitted the sausage when I made it, but I left it in the recipe in case you’re a sausage lover. 

Pairing the Right Sauce with the Right Pasta (Match the consistency of the sauce to the texture of the pasta.)

Long thin noodles (spaghetti, angel hair) – smooth sauce
Wider noodles (fettuccine) – slightly chunkier sauce or creamy sauce (like Alfredo)
Molded or tubular shaped (shells, rigatoni) – very chunky sauce
Slightly smaller molded and tubular shape (fusilli, penne) – lightly chunky tomato sauce

Check out Classico.com to see their entire line-up of tasty sauces.

GIVEAWAY!

Five (5) lucky readers will each win a Classico free product coupon.

Classico-Logo
a Rafflecopter giveaway

I received a Classico kit to help make the recipe. All opinions are mine alone.

RULES: Giveaway ends 11:59 pm ET, November 11, 2012. No purchase necessary. Open to legal residents of the fifty (50) United States and District of Columbia, Eighteen (18) years of age or older. Void where prohibited by law. Five lucky winners will be chosen using random.org. One entry per household and IP address. The number of eligible entries received determines the odds of winning. Cheating will not be tolerated, and entries will be verified for accuracy. I will email the winner and they will have 48 hours to respond to the notification email, or a new winner will be chosen. Entering this giveaway means you are in agreement with this blog’s Terms of Use policy.

About Liz

Liz Mays is a professional lifestyle blogger in coastal North Carolina. She loves writing about food and sharing recipes, and has a passion for travel, tech, entertainment, home decor and style.

Comments

  1. Buddy Garrett says:

    I would like to try Roasted Garlic.

  2. I would like the Light Asiago Romano Alfredo

  3. shirley zolenski says:

    I would like the tomato and basil

  4. I’d like to try the Basil Pesto.

  5. Vikki Billings says:

    I would love to try this one, Tuscan Olive and Garlic

  6. Laurie Emerson says:

    I would like to try the Roasted Poblano Alfredo Pasta Sauce fiirst.
    lauraemerson17 at yahoo dot com

  7. Basil Pesto for me! Yum!