Servings: 2

½ lb. cooked & crumbled Sweet Italian Sausage ½ lb. cooked & crumbled Sweet Italian Sausage
½ - 1 C. Marinara Sauce, divided ½ to 1 C. Marinara Sauce, divided
½ - 1 C. shredded Mozzarella Cheese, divided ½ to 1 C. shredded Mozzarella Cheese, divided
¼ - ½ C. grated Parmesan Cheese, divided ¼ to ½ C. grated Parmesan Cheese, divided
¼ C. chopped fresh Parsley ¼ C. chopped fresh Parsley
8 Jumbo Shells, cooked to el dente, drained & cooled 8 Jumbo Shells, cooked to el dente, drained & cooled

Preheat the oven to 350°
In a medium sized bowl combine the first 5 ingredients
In an 8x8" pan, pour in half of the Marinara
Fill the Shells evenly with the filling
Place the filled Shells in the pan
Cover with the rest of the Marinara, followed with the Parm & Mozz
Cover tightly with Foil
Bake for 30 minutes
Uncover and bake for an additional 5 minutes
To serve, sprinkle on top more fresh Parsley and Parm

*Cook's Note: this can be made up ahead of time and frozen, just stop before baking; defrost in the `fridge for 24 hours and bake as above  *Cook's Note: this can be made up ahead of time and frozen, just stop before baking; defrost in the `fridge for 24 hours and bake as above