Lasagna Dip Stuffed Shells

Posted by Annette Bellisari on

Yields 8 servings


8 ounces (20 to 24) jumbo pasta shells

2 Jars of Bellisari’s Calabrian and Sweet Tomato Fennel Spread

1 tablespoon extra-virgin olive oil, plus more for drizzling and brushing

2 pounds sweet Italian sausage, casings removed

Freshly ground pepper

½ teaspoon of salt

2 8oz cream cheese

2 cups shredded mozzarella cheese

1/4 cup chopped fresh parsley


Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.

Heat the olive oil in a large nonstick skillet over medium-high heat.  Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the cream cheese, 1 Jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread, 1/2 teaspoon salt, and pepper to taste and stir until heated through and cheese is melted. Remove from the heat and let cool completely.

Stuff each shell with about 2 tablespoons of the filling; set aside.  Preheat the oven to 350 degrees F.

Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the remaining jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread. Add the stuffed shells and top with the remaining Calabrian. Cover with aluminum foil and bake 20 minutes. Uncover and top with mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes. 

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