It’s hard to beat Italian comfort food, and stuffed shells are just that. These cheesy stuffed shells are covered in a meaty sauce and are great served with a simple salad and garlic bread. Thanks, Pioneer Woman! Made a few minor adjustments for my own personal taste, such as San Marzano tomatoes, a little less sugar, and a little red pepper for some heat. If you can find San Marzano tomatoes at the store, I highly recommend them!
8 0z jumbo pasta shells (not quite a whole box)
30 oz whole milk ricotta cheese
8 oz (one container) grated Parmesan, divided
1/2 cup grated or shredded Romano cheese
1 whole egg
12 basil leaves, chiffonade
4 tbsp fresh parsley, chopped, divided
kosher salt and fresh black pepper, to taste
2 tbsp evoo
1/2 white onion, chopped
5 cloves garlic, crushed
1/2 lb Italian sausage
1/2 cup red wine
28 oz can crushed San Marzano tomatoes
15 oz can crushed San Marzano tomatoes
crushed red pepper, to taste
1 1/2 tbsp sugar
1/2 tsp salt
1) Cook pasta shells for half the cooking time. Drain and rinse in cool water and set aside.
2) Heat olive oil in a large pot over medium-high heat. Add onions and garlic and cook for 2 minutes. Add Italian sausage and cook until brown, breaking up into small pieces.
3) Pour in red wine and cook for another minute or two.
4) Pour in cans of tomatoes and stir. Add sugar, salt, and red pepper, then bring to a boil. Once just boiling, reduce heat to low and cover. Cook for 30-45 minutes, stirring occasionally.
5) While the sauce is cooking, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil and 2 tbsp parsley in a bowl. Stir until combined.
6) Preheat oven to 350, and spray a baking dish with Pam. Once the sauce is done, pour some over the bottom of the baking dish to coat. Then fill each shell with the cheese mixture and place face down on the sauce. Repeat with remaining shells. Top all the shells with the remaining sauce, and then sprinkle on the rest of the Parmesan and parsley.
7) Bake for 25 minutes.