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Categories:
pasta shells milk Ricotta cheese Parmesan cheese Romano cheese egg basil parsley salt olive oil onion garlic Italian sausage red wine tomatoes tomatoes sugar salt parsley
Viewed: 8 - Published at: 4 years agoIngredients
- 8 ounces, weight Jumbo Pasta Shells
- 30 ounces, weight Whole Milk Ricotta Cheese
- 8 ounces, weight Parmesan Cheese, Grated, Divided
- 1/2 cup Grated Romano Cheese
- 1 whole Egg
- 12 leaves Basil, Chiffonade
- 2 Tablespoons Minced Parsley
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- 1/2 whole Medium Onion, Chopped
- 5 cloves Garlic, Minced
- 1/2 pound Italian Sausage
- 1/2 cup Red Wine
- 1 whole 28 Ounce Can Crushed Tomatoes
- 1 whole 15-ounce Can Crushed Tomatoes
- 2 Tablespoons Sugar
- 1/2 teaspoon Salt
- 2 Tablespoons Minced Parsley
Method
- 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
