1 package (16 ounces) Johnsonville Mild or Sweet Ground Sausage
1 small onion
2 cloves garlic
1 box (12.5 ounces) jumbo pasta shells or MEDIUM shells
1 tablespoon olive oil
2 jars (24 ounces, each) marinara sauce
2 eggs, beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
Cook onion with salt
Cook pasta shells according to package directions; drain and rinse with cold water.
Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
Pour half of the marinara sauce into baking dish.
In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage and onion.
Stuff shells with meat mixture; arrange in baking dish., or combine MEDIUM shells with cheese mix
Pour remaining marinara sauce over shells.
Cover and bake at 350°F for 30 minutes.
Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
Bake 5 minutes longer or until cheese is melted.
Sprinkle with parsley.
Serve.