Modifications: I got diced tomatoes for the “chopped tomatoes” called for in the recipe – I’m not sure if there is a different thing actually called chopped tomatoes, but if there is, I couldn’t find it. I only made 2 8×8 pans, and for my preference, there wasn’t NEARLY enough sauce. I added a large can of crushed tomatoes to the top – a 28oz can split pretty evenly between both pans.
Time to table: 1 hour prep, ~1 hour baking time
Servings: Three 8×8 pans (but I got only 2 + some extra)
Notes: This made a little more than 2 8×8 pans for me – but the remaining weren’t quite enough for another pan. I used my small pampered chef cookie scoop to stuff the shells – about 2 scoops per shell. I froze the 2nd 8×8 pan prior to the baking step. This is very similar to the other stuffed shells recipe we tried, but I liked this one better, especially since I knew to add a lot more sauce. The filling was especially rich and delicious, probably due to using sausage versus turkey.