Combo Pizza Shells
Not as in shells stuffed with combo pizza toppings - more like choose your own combo because you have the POWER to make these inverted pasta shells SHINE!
Ingredients
Nonstick cooking spray
8 jumbo pasta shells
4 ounces spicy Italian sausage
1 cup marinara sauce
1/2 cup whole milk ricotta
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon papper
3 ounces fresh mozzarella pearls
Instructions
Preheat oven to 375F. Apply a thin layer of cooking spray to a mini muffin pan.
Boil pasta shells in salted water until soft and pliable, about 10 minutes. Drain; set aside to cool.
In a small skillet, brown Italian sausage, drain any excess grease; set aside.
In a small bowl, combine 1/2 cup of marinara sauce, ricotta, 2 tablespoons of parsley, salt and pepper.
Turn the pasta shells inside out to form little cups. Place each pasta cup in a well of the mini muffin pan, spread apart so they cook evenly.
Put an equal amount of the ricotta mixture in each pasta cup, followed by an equal amount of sasage and mozzarella.
Top each pasta cup with a teaspoon or two of marinara.
Bake until the filling is melted and bubbling, 15-20 minutes. Cool for 10 minutes before serving and garnish with remaining parsley.
Combo Pizza Shells
Ingredients
Instructions
- Preheat oven to 375F. Apply a thin layer of cooking spray to a mini muffin pan.
- Boil pasta shells in salted water until soft and pliable, about 10 minutes. Drain; set aside to cool.
- In a small skillet, brown Italian sausage, drain any excess grease; set aside.
- In a small bowl, combine 1/2 cup of marinara sauce, ricotta, 2 tablespoons of parsley, salt and pepper.
- Turn the pasta shells inside out to form little cups. Place each pasta cup in a well of the mini muffin pan, spread apart so they cook evenly.
- Put an equal amount of the ricotta mixture in each pasta cup, followed by an equal amount of sasage and mozzarella.
- Top each pasta cup with a teaspoon or two of marinara.
- Bake until the filling is melted and bubbling, 15-20 minutes. Cool for 10 minutes before serving and garnish with remaining parsley.
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