EDIT: Stellar Baked Shells - Additional Suggestions

EDIT: I wanted to make Stuffed Baked Shells last night but went to three groceries stores unable to find the large shells needed for the recipe.  So I decided I would still make everything the same and rather than stuffing shells I would boil medium size shells, spread them in a 9x13 pan (on top of about 2 cups of sauce), and spread the 'stuffing' on top.  Then I topped the covered shells with the remaining sauce and sliced some fresh mozzarella in circles and placed them on top.  I baked the pasta on 350 for about 20-25 minutes.  Since the 'stuffing' mostly consists of cheese once it was baked it had melted a covered the noodles nicely.

This baked shell, casserole, concoction, I threw together was fantastic.  So if you have been intimidated with 'stuffing the shells' thinking it would be a lot of work try the recipe this way.  It was great and super easy!  I also highly recommend the fresh mozzarella rounds on top, they were delicious!

(Making this recipe the casserole way would also allow for a gluten-free eater to use their favorite gluten-free pasta!)

These were great! (I know I say that about every recipe I post, but I only post the best! HA!) The shells took sometime to assemble but all in all it was easier than I had expected.

Ingredients:

Serve 6

1/4 cup boiling water

6 sun-dried tomatoes
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon parsley
S&P
2 cups ricotta cheese (whatever the amount is in smaller container you get at the grocery store)
1 egg, lightly beaten
1 box jumbo pasta shells, you can find them with the lasagna noodles

SAUCE:
1 tablespoon olive oil
1 chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
3 garlic cloves, minced
EVOO
3/4 - 1 pound low-fat turkey sausage, casings removed
1/4 cup red wine
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
S&P
1 (28-ounce) can crushed tomatoes
2 tablespoons grated fresh Parmesan cheese

Directions:

1. Preheat oven to 350°.
2. To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a small bowl; let stand 20 minutes or until tomatoes soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.
3. To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes or until tender. Place onion mixture in a bowl.
4. Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly thick.
5. Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until bubbly.