thepioneerwoman5.0
Three Cheese-Stuffed Shells with Meaty Tomato Sauce
This is yummy. This is simple.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●dutch oven
- ●oven
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
2
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.
Garlic, Minced5 cloves
3
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.
4
In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.
Salt And Pepper, to taste
5
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.
6
Bake at 350 degrees for ⏱️ 25 minutes, or until hot and bubbly.
7
Serve with crusty French bread.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...