Stuffed Shells With Marinara

Ingredients
cooking spray
1 tablespoon extra-virgin olive oil
1/2 cup fresh pre-diced onions
2 tablespoons minced garlic
1 lb mild Italian chicken (or pork) sausage
18 jumbo pasta shells (6 oz)
1 jar tomato pasta sauce (marinara), 24-26 oz, divided
2 tablespoons fresh Italian parsley, coarsely chopped
1/4 cup shredded Italian-blend cheese
aluminum foil

Prep

• Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.
• Bring water to boil for pasta.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic. Remove sausage casing: cut in half lengthwise (butterfly), turn sausage over, and peel the casing away. Add sausage to the onions (wash hands); brown 5–6 minutes, stirring to crumble sausage, or until no pink remains.
2. Cook pasta shells following the package instructions.
3. Stir one-half of the pasta sauce into sausage; cook and stir 2–3 minutes or until thoroughly heated. Chop parsley. Remove pan from heat and stir in parsley.
4. Drain shells; spoon sausage mixture into each shell and arrange in baking dish. Pour remaining pasta sauce over shells; sprinkle with cheese. Cover dish with foil; bake 10 minutes or until cheese melts and sauce bubbles around edges. Serve.

(Recipe Courtesy of Publix Apron's Simple Meals)