Saturday, January 1, 2011
Cheese stuffed shells with Sausage in Tomato sauce
I knew I would like this recipe. No way possible I could not.
Honestly, it is a lot like lasagna. Meat sauce, pasta and cheese all baked together until it looks and smells fabulous.
This recipe takes a bit of time to put together, but it is very easy. Stuffing the shells took a little practice, but if a little spills out it is really not the end of the world. :) The Romano cheese made a delicious addition to the ricotta that I may incorporate into future lasagna recipes.
8 ounces Jumbo Pasta Shells
16 ounces Whole Milk Ricotta Cheese
½ cup Parmesan Cheese, Grated,
½ cup Grated Romano Cheese
1 Whole Egg
1 Tbsp Basil
2 Tablespoons Minced Parsley
Salt And Pepper, to taste
2 Tablespoons Olive Oil
½ Whole Medium Onion, Chopped
1 cup Sliced Mushrooms
5 cloves Garlic, Minced
½ pound Italian Sausage
½ cup Red Wine
1 Whole 28 Ounce Can Crushed Tomatoes
1 Whole 15-Ounce Can Crushed Tomatoes
2 Tablespoons Sugar
½ tsp Salt
1 Tablespoons Minced Parsley
1 Tbsp Basil
1 Tbsp Oregano
1 cup Shredded Mozzarella Cheese
Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions, mushrooms and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two. Pour in cans of crushed tomatoes and stir. Add sugar, salt, basil, parsley and oregano. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally.
In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.
To assemble, coat the bottom of a 9x13 baking dish with sauce.
Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle with shredded Mozzarella. Bake at 350 degrees for 30 minutes, or until hot and bubbly.
Adapted from Pioneer Woman - one of my favorite blogs!