Celebrating National Pasta Day With Classico {Review & Giveaway} CLOSED
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Although National Pasta Day passed us by last month, my family is still celebrating with Classico Pasta Sauce. We all love pasta and couldn’t wait to try out the newest sauce Classico Seasonal Selections Creamy Spinach and Parmesan.
Classico sent me a couple of great recipes to try with the sauce and I decided to go with the Classic Stuffed Shells recipe. I have never actually made stuffed shells, but it is something I have always wanted to try. The recipe on the website calls for Classico Four Cheese Pasta Sauce, but I made mine with the new Creamy Spinach and Parmesan Seasonal Sauce.
Classic Stuffed Shells
Ingredients
- 1 jar 24 oz. Classico® Four Cheese Pasta Sauce
- 18 jumbo shell pasta
- 1/2 pound sweet or hot italian-style bulk sausage or hamburger
- 2/3 cup chopped onion
- 1 garlic clove minced
- 2 1/2 cups shredded Mozzarella cheese divided
- 15 ounces ricotta cheese or two cups cottage cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 egg lightly beaten
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
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Preheat oven 350°F. Cook pasta al dente according to package instructions and drain.
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Meanwhile, in a large skillet over medium high heat, brown sausage, onions and garlic for 5 to 6 minutes, or until cooked through, stirring until small sausage crumbles form. Add Pasta Sauce and stir until well mixed. Spoon half of sauce mixture evenly into bottom of 13x9 baking dish.
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In a medium bowl, mix together 1 cup of mozzarella cheese, ricotta cheese, Parmesan cheese and egg. Stuff each shell with about 2 Tbsp. of cheese mixture. Arrange stuffed shells in baking dish and spoon remaining sauce mixture evenly on top.
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Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and sprinkle remaining 1 cup of mozzarella cheese and parsley on top. Bake for additional 5 minutes, or until cheese is melted. Allow to rest for 5 minutes before serving.
I modified my recipe slightly, using ground beef instead of sausage and cottage cheese in place of ricotta cheese. (I also used more cheese than it called for since my family loves cheese).
The whole family LOVED this dish and Kyle specifically asked what kind and flavor of sauce I used and commented repeatedly about how much he liked the sauce. I will definitely be buying this sauce again and making this recipe again for the family.
BUY IT:
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Diclosure: I received a pasta package for the purpose of this post however all thoughts remain 100% my own.
The vodka sauce
Classico vodka looks and sounds good
I’d like to try the Cabernet Marinara with Herbs
Thank you!
I would love to try the Asiago Romano! That looks INSANELY delicious (so good, perhaps, that I may run out to buy a jar today!).
I’d like to try the creamy Alfredo!
we lOVE the classic vodka sauce!
I would really like to try the Roasted Poblano Alfredo
love to try four cheese alfredo!
I like to simmer some sweet Italian sausage links in the Classico Four Cheese sause—then serve them on some nice hard rolls with some more Mozzarella slices.
Wow, they have a lot more choices than my store carries.- bummer for me. But I would love to try the Fire Roasted Tomato & garlic.
I would like to try the Caramelized Onion and Roasted Garlic.
The Roasted Pablana Alfredo.
The Roasted Pablano Alfredo sounds delicious!
The Asiago Romano sounds good to me.
mushroom alfredo sounds awesome!
I would choose the Creamy Spinach & Parmesan.
creamy alfredo
Four Cheese
Creamy Spinach & Parmesan
I would try the Four Cheese!