“This is a tasty recipe, especially if you take the time to make your own sauce. (Sometimes I cheat and use bottled - not as good.) I choose to omit the sausage and go meatless. The first time I took this to a church supper, I was asked for the recipe. Cook time includes time to cook sauce and bake in oven.”
4hrs 30mins

Ingredients Nutrition


  1. Sauce: Saute onions, pepper, and garlic in oil for 5 minutes.
  2. Add mushrooms and saute 5 minutes more.
  3. Stir in tomato puree, paste, water and spices.
  4. Cook and crumble sausage in a separate pan; drain off fat.
  5. Add to sauce and simmer about 3 hours; add more water if sauce gets too thick.
  6. Shortly before assemblage, cook shells according to directions; drain.
  7. Filling and Assembly: Combine all ingredients except Romano cheese; spoon into shells (If mixture is too thin, add more Parmesan).
  8. Spoon some sauce into bottom of a 9x13-inch pan.
  9. Lay stuffed shells in pan.
  10. Pour on additional sauce.
  11. Sprinkle with Romano.
  12. Bake at 325 degrees for 25-30 minutes.

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