Sausage Stuffed Shells

A few weeks ago the wife and I went to an Italian Festival.  A local grocery store was one of the sponsors of the event and they had a little shop setup selling various Italian products.  They gave me an awesome deal on some Ricotta cheese two 15 oz tubs for $1!  Well I couldn’t pass that up.  Since getting the Ricotta cheese I have been trying to determine what recipe I wanted to make with it and finally decided on making stuffed shells.  But I didn’t want to have the shells stuffed with just cheese so I added in some sausage.  If you wanted your could easily omit the sausage for a meat free dish.


• 12 oz box of Jumbo Shells

• 1 lb of sausage or 3 sausage links

• 2 eggs

• 30 oz ricotta cheese

• 1 package of mozzarella cheese

• 1 package of parmesan cheese

• 2 jars of your favorite pasta sauce (I used Newmans Own Marinara, it is the best jar pasta sauce I have ever had)

• 1/4 teaspoon Oregano

• 1 tablespoon Parsley

• 1/2 teaspoon Basil

• 1/2 teaspoon Kosher Salt

• 1/4 teaspoon Black Pepper

Sausage Stuffed Shells - Ingredients

Items used to make this recipe

• Skillet

• Large Pot

• Baking Sheet

• Knife

• Measuring Cups

• Cutting board

• 1 Large Bowl

• 9 X 13 baking dish


1. OK first off get out a skillet and brown the sausage.  As the sausage is cooking you can begin to break it up into smaller pieces.

2. Bring a pot of water to a boil and throw in the shells so they can cook.

Sausage Stuffed Shells - Cooking Sausage and Shells

3. While you are cooking the sausage and the shells you can mix together the rest of the ingredients in a large bowl.

4. Combine the ricotta, two eggs, oregano, parsley, basil, salt, black pepper, 2 cups of mozzarella, and 1/2 cup of parmesan cheese.  Mix the ingredients well.

5. Once the sausage is done cooking you can put it on a cutting board and cut up the sausage into little pieces.  Then mix the sausage into your cheese mixture.

Sausage Stuffed Shells - Mix Ingredients

6. Once you shells have cooked and are soft take them out of the water and spread them out onto a baking sheet.  This is so they will not stick to each other as they are cooling down.

Sausage Stuffed Shells - Shells separated and cooling

 7.  In your baking dish cover the bottom with some of your pasta sauce.  Next you can begin stuffing the shells with the cheese and sausage mixture.  Spead them out in the baking dish and layer them putting a layer of pasta sauce in between the shells.  Now top with some mozzarella and parmesan cheese.

8.  Bake in the oven for 35 to 40 minutes.

  Sausage Stuffed Shells - Assembled

This was an amazing dish.  You just can’t go wrong with ricotta cheese.  It was time consuming to make with close to an hour for the preparation.  But is was so worth the effort and wait!


Sausage Stuffed Shells - Done

Eggplant Parmesan

Well it was finally time to do some thing with the Eggplant that I got at the Saturday Morning Market.  I have always wanted to try making Eggplant Parmesan so I looked up a good recipe on  I pretty much followed the recipe exactly but listened to a few of the suggestions that some of the reviewers made.  The recipe was easy to make but a bit time consuming.


• 1 large Eggplant

• salt

• 2 eggs

• 1 cup Italian bread crumbs

• 1 package of mozzarella cheese

• 1 package of parmesan cheese

• 2 jars of your favorite pasta sauce (I used Newmans Own Marinara, it is the best jar pasta sauce I have ever had)

• 1/4 teaspoon basil

Items used to make this recipe

• Baking Sheet

• Knife

• Measuring Cups

• Cutting board

• 2 bowls

• 9 X 13 baking dish

• Aluminum foil

Eggplant Parmesan - Ingredients



1. First pre-heat the oven to 400 degrees.

2. Peel your eggplant and slice it into 1/4 inch to 1/2 inch slices.

3. Now you want to sweat your eggplant slices by salting each slice and letting that sit for 20 minutes to draw the moisture out.

4. While you are waiting for your eggplant slices to sweat prepare your dipping bowls.  In one bowl put in one cup of Italian bread crumbs and the other crack your eggs and mix them up well.

Eggplant Parmesan - Peeled

5. After the 20 minutes are up wash off each slice with cool water.  Then you are ready to bread.  Take each eggplant slice and dip it into the egg and then into the bread crumbs.

6. Then place each slice onto a baking sheet with aluminum foil that has been greased.

7. Now put your eggplant into your preheated 400 degree oven for 10 minutes.  After 10 minutes remove them and flip each slice and return to the oven for 10 minutes.

8. While your eggplant is cooking in the oven get out your 9 X 13 baking dish and cover the bottom with pasta sauce.

Eggplant Parmesan - Breaded

9.  After you are done baking your eggplant slices you are going to assemble them in your baking dish sort of like you would when making a lasagna.  Place a layer of eggplant slices in the sauce.  Then sprinkle with mozzarella and parmesan cheese.  Then repeat the process until the done with all of the eggplant.  After you have finished sprinkle some mozzarella and parmesan cheese onto along with your basil.

10. Turn down your oven to 350 degrees and cook for 35 minutes until done.

After mine was done cooking I just scooped out a portion and placed onto to a bed of pasta.  This dish was quite good.  The eggplant kind of had the same texture of chicken and tasted very nice.



Eggplant Parmesan - Baking Dish

Eggplant Parmesan - Plated

Chicken Parmesan

Chicken Parmesan is one of my favorite Italian recipes to make at home.

It is easy to make and always comes out tasty.


• 3 boneless skinless chicken breasts

• 3 eggs

• 1 cup flour

• 1 cup Italian bread crumbs

• 3 slices mozzarella cheese

• 1 jar of your favorite pasta sauce (I used Newmans Own Marinara, it is the best jar pasta sauce I have ever had)

Items used to make this recipe

• Baking Sheet

• Knife

• Measuring Cups

• Cutting board

• 3 bowls

• Aluminum Foil

• Meat Tenderizer Mallet

Chicken Parmesan - Ingredients



1. First pre-heat the oven to 350 degrees.

2. Get out your baking sheet and line it with aluminum foil and spray it with cooking spray.

3. Take your chicken breast out and place them onto a cutting board.  Trim them up and remove all of the fat.  Next take out your meat tenderizer mallet and pound the chicken breast until they are about a 1/2 inch thick.  I usually try and get the thickness of the chicken even so they will cook evenly.

4. Get out your 3 bowls.  Crack your 3 eggs into one of the bowls, and mix them up.  With the other two bowls place your flour and bread crumbs in them.

Chicken Parmesan - Mixing Bowls

5. Now that you have your assembly line ready to go, here is the order that you want to bread your chicken breasts.

6. First take your chicken breast and dip it into the egg mixture.  Make sure that they get good and covered with the egg mixture.

7. Next take the chicken and cover it with flour by dipping it into the flour bowl.  Now you want to take it back to the egg mixture bowl and get it good and covered again with the egg mixture.

8. Finally, dip your chicken breast into the bread crumb bowl and get it good and covered with bread crumbs.  Then place it onto the baking sheet.

Chicken Parmesan - Breaded

9. Place the chicken into the oven for about 10 to 15 minutes.  Check for doness, they should be white through out and at a temperature of 170 degrees.

10. While your chicken is cooking, heat up your pasta sauce and have it ready for when the chicken is done.

11. Once your chicken has finished cooking take it out of the oven and then place your mozzarella cheese on top and return it to the oven to melt the cheese.  After the cheese has melted, pour on your pasta sauce and you are ready to eat.

After you make this Chicken Parmesan at home restaurant Chicken Parmesan won’t be the same again.  Make some pasta as a side and top with your sauce.  Enjoy!


Chicken Parmesan - Done