Three Cheese-Stuffed Shells with Meaty Tomato Sauc
Category
Entrees - Maindishes
Sub
Category
None
Preptime
1 hr 45 min
Ingredients
8 ounces, weight Jumbo Pasta Shells
30 ounces, weight Whole Milk Ricotta Cheese
ounces, weight Parmesan Cheese, Grated, Divided
1/2 cups Grated Romano Cheese
1 whole Egg
12 leaves Basil, Chiffonade
2 Tablespoons Minced Parsley
2 Tablespoons Olive Oi
1/2 whole Medium Onion, Chopped
5 cloves Garlic, Minced
1/2 pounds Italian Sausage
1/2 cups Red Wine
1 whole 28 Ounce Can Crushed Tomatoes
1 whole 15-ounce Can Crushed Tomatoes
2 Tablespoons Sugar
1/2 teaspoons 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.
Serving
Suggestions
Serve with crusty French bread.
Originally Submitted
1/19/2011
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