Creamy, rich cheese and herb-filled shell pasta baked in a hearty and robust meat sauce. Ricotta Stuffed Shells with sausage marinara is a simple comfort food meal that wows and can feed a crowd.
Cook the pasta to just al dente - even a little under is ok. Let them cool on parchment-lined sheet trays. Combine cheeses, egg, garlic, and seasoning.
Fill the shells with the ricotta mixture. A piping bag or plastic bag is recommended. Just cut the tip off the bag and squeeze into each shell.
Brown the sausage in hot oil. Add chopped kale and cook, stirring frequently. Once the greens start to wilt, pour in white wine. Stir in the marinara sauce.
Layer the sauce and shells together in an oven-safe pan. Top with sauce and mozzarella. Bake until the ricotta is thick and creamy and the cheese is melted.