A delightful twist on the classic stuffed pasta shells, featuring a rich sausage filling and a flavorful herb tomato sauce.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and the right texture for your dish.
Cook the pasta shells in a large pot of boiling salted water until tender but firm. Drain and set aside.
Stir the pasta occasionally to prevent sticking.
Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened.
Cook until the onions are translucent for the best flavor.
In a mixing bowl, combine the sautéed onion mixture, sausage, egg, and parsley.
Mix thoroughly to ensure even distribution of ingredients.
Stuff each pasta shell with the sausage mixture and arrange them in a greased baking dish.
Use a spoon to make stuffing the shells easier.
In a bowl, mix the crushed tomatoes, oregano, and salt. Pour this sauce over the stuffed shells.
Adjust the seasoning to taste before pouring.
Sprinkle the mozzarella and parmesan cheeses over the top. Cover and bake for 20 minutes.
Covering the dish prevents the cheese from over-browning.
Uncover and bake for an additional 10 minutes until the cheese is golden and bubbly.
Keep an eye on the cheese to avoid burning.
Serve the stuffed shells hot, garnished with extra parsley if desired.
Pair with a fresh salad for a complete meal.