John GS adapted by JojoM

Sausage stuffed baked pasta shells with ricotta, passata, and a golden cheese topping. Cozy, bubbly comfort food for an easy night in.
Sausage stuffed baked pasta shells are filled with ricotta and crispy sausage, baked in passata, and topped with bubbling cheese.
Frying the sausage first adds depth, while ricotta keeps the filling creamy. Baking the shells in passata keeps everything saucy and tender.
Conchiglioni shells hold the filling, ricotta makes it soft, and mozzarella plus cheddar give a golden, stretchy top. Garlic and parmesan add savory punch.
Cook the shells, fry the sausage, mix the filling, then bake in passata with cheese on top until bubbly.
Leftovers keep for up to 3 days. Reheat covered with foil to avoid drying out.
Sausage stuffed baked pasta shells with ricotta, passata, and a golden cheese topping. Cozy, bubbly comfort food for an easy night in.

Cool the shells before stuffing so they do not tear.
Season the ricotta mixture well for a balanced filling.
Use a piping bag or spoon to make stuffing easier.
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Boil shells for 10 minutes, drain, and cool under cold water.
Heat oil in a skillet and fry sausage for 8 to 10 minutes until golden.
Heat oven to 180 C fan.
Mix sausage with ricotta, half the garlic, parmesan, salt, and pepper.
Stuff the shells evenly.
Stir passata with remaining garlic, salt, and pepper in a baking dish.
Nestle the shells into the sauce.
Top with mozzarella and cheddar.
Bake for 20 to 25 minutes until golden and bubbling.
Serve hot straight from the oven.
10/17/2025
So cozy and easy. Perfect weekend dinner.
10/15/2025
Love a cheesy baked pasta and this hit the spot.
10/15/2025
On the menu this weekend. So comforting.
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Serving Size: 1 portion
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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