I love stuffed shells and this recipe is really, really good.
Check out what my pals over at TWP had to say about this recipe:
“You’ll love this! A pretty easy, throw-together meal. Takes a little while to cook, but the ingredients and assemble are totally uncomplicated.”
The good thing this meal smells amazing while it is hanging out in your oven.
Ingredients
8 ounces, weight Barilla Jumbo Pasta Shells
30 ounces, weight Whole Milk Ricotta Cheese
8 ounces, weight Kraft Parmesan Cheese, Grated, Divided
1/2 cup Grated Kraft Romano Cheese
1 whole Eggland’s Best Egg
12 leaves Basil, Chiffonade
2 Tablespoons Minced Parsley
Morton Salt And Pepper, to taste
2 Tablespoons Bertolli Olive Oil
1/2 whole Medium Onion, Chopped
5 cloves Garlic, Minced
1/2 pound Jimmy Dean Italian Sausage
1/2 cup Red Wine
1 whole (28 Oz. Size) Hunt’s Crushed Tomatoes
1 whole (15 Oz. Size) Crushed Tomatoes
2 Tablespoons Domino Sugar
1/2 teaspoon Salt
2 Tablespoons Minced Parsley
Instructions
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 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 and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.
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 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 on extra Parmesan.
Bake at 350 degrees for 25 minutes, or until hot and bubbly.
Serve with crusty French bread.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve these stuffed shells with garlic bread and salad.
Thank you to TPW for this great recipe.
