Stuffed Pasta Shells with Meat Sauce
Serves: 4-5 people
Prep time: 1 hour 1/2 (including simmer time)
Bake time: 25-30 minutes
8 ounces jumbo pasta shells
15 ounces fresh ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup grated romano or asiago cheese
2 tablespoons cream or half 'n half
1 cup fresh basil, chopped
1/2 onion, finely diced
3 cloves fresh garlic, minced
1/2 shallot, finely diced
1/2 pound mild italian sausage
1 cup red wine
3 14.5 ounce cans crushed tomatoes, undrained
2 tablespoons extra virgin olive oil
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons dried parsley
Heat olive oil in large frying pan over medium heat. Add onions, garlic, & shallots, sautéing for 2-3 minutes. Add Italian sausage and brown, cutting into smaller pieces with kitchen scissors or knife, while it cooks. Add red wine into mixture, let is simmer a minute or two. Pour crushed tomatoes, sugar, & salt in, stirring gently. Bring mixture to a boil, then turn heat to low, cover, and let simmer for 45-50 minutes, stirring occasionally.
Cook pasta shells for half of the cooking time specified on box. Drain and set aside.
For the pasta filling, in a medium bowl mix ricotta, parmesan, romano or asiago cheese, cream or half 'n half, basil, & parsley. Mix well; add salt & pepper to taste, cover, & set in refrigerator until meat sauce is done.
To bake: grease medium baking dish. Pour just enough meat sauce to lightly coat bottom of baking dish. Fill each half-cooked pasta shell with the ricotta cheese mixture, and place shell face down into sauce. Repeat until all shells are filled, top with remaining meat sauce, & sprinkle a little more parmesan and dried parsley over top. Cover with foil & cook at 350 degrees for 25 minutes. Remove foil and put back in oven for and additional 15 minutes, or until pasta is bubbling.
NOTE: Use a less fruity wine such as merlot or shiraz for this dish. Also use whole milk ricotta cheese.
Try serving the pasta with a caesar salad, breadsticks, & wine.
I have also made this dish without the italian sausage, keeping all other ingredients the same, to accommodate a vegetarian friend, and it is equally delicious.
Prep time: 1 hour 1/2 (including simmer time)
Bake time: 25-30 minutes
8 ounces jumbo pasta shells
15 ounces fresh ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup grated romano or asiago cheese
2 tablespoons cream or half 'n half
1 cup fresh basil, chopped
1/2 onion, finely diced
3 cloves fresh garlic, minced
1/2 shallot, finely diced
1/2 pound mild italian sausage
1 cup red wine
3 14.5 ounce cans crushed tomatoes, undrained
2 tablespoons extra virgin olive oil
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons dried parsley
Heat olive oil in large frying pan over medium heat. Add onions, garlic, & shallots, sautéing for 2-3 minutes. Add Italian sausage and brown, cutting into smaller pieces with kitchen scissors or knife, while it cooks. Add red wine into mixture, let is simmer a minute or two. Pour crushed tomatoes, sugar, & salt in, stirring gently. Bring mixture to a boil, then turn heat to low, cover, and let simmer for 45-50 minutes, stirring occasionally.
Cook pasta shells for half of the cooking time specified on box. Drain and set aside.
For the pasta filling, in a medium bowl mix ricotta, parmesan, romano or asiago cheese, cream or half 'n half, basil, & parsley. Mix well; add salt & pepper to taste, cover, & set in refrigerator until meat sauce is done.
To bake: grease medium baking dish. Pour just enough meat sauce to lightly coat bottom of baking dish. Fill each half-cooked pasta shell with the ricotta cheese mixture, and place shell face down into sauce. Repeat until all shells are filled, top with remaining meat sauce, & sprinkle a little more parmesan and dried parsley over top. Cover with foil & cook at 350 degrees for 25 minutes. Remove foil and put back in oven for and additional 15 minutes, or until pasta is bubbling.
NOTE: Use a less fruity wine such as merlot or shiraz for this dish. Also use whole milk ricotta cheese.
Try serving the pasta with a caesar salad, breadsticks, & wine.
I have also made this dish without the italian sausage, keeping all other ingredients the same, to accommodate a vegetarian friend, and it is equally delicious.
