Description
Jumbo pasta shells brimming with ricotta and herbs, nestled in a rich tomato sauce with Italian sausage. Comfort food at its best!
Ingredients
Units
Scale
- 12-14 jumbo shells
- 1 lbs (454 g) loose sweet Italian sausage
- 1 small yellow onion (chopped finely)
- 3 cloves of garlic (finely minced)
- 1/3 cups (80 ml) tomato paste
- 1 1/2 cups (355 ml) chicken broth
- 1 tablespoon Italian seasoning
- pinch of chili powder
- 1 teaspoon granulated sugar
- salt and black pepper
- 1 cups (237 ml) ricotta cheese
- 1/4 cup (60 ml) + 2 tablespoons grated parmesan cheese
- 1 teaspoon fresh oregano (chopped)
- 1 large egg white
- 1 tablespoon fresh parsley (chopped)
Instructions
- Bring a large pot of salted water to a boil. Boil the shells for 8-9 minutes, or until almost al dente but still firm. Drain and rinse with cold water. Set aside.
- While the shells are boiling, prepare your sauce. In a large nonstick skillet, add the sausage and cook over medium heat until brown and almost cooked through. Add the onion and cook for an additional 5 minutes. Add the garlic and cook for 1 more minute.
- Stir in the tomato paste and cook for about 2 minutes, or until it deepens in color. Stir in the chicken broth, 1/2 cup at a time, until you reach your desired consistency (1-2 cups). Bring to a simmer and add Italian seasoning, chili powder, granulated sugar, salt, and black pepper to taste.
- Reduce the heat to low and cook for 5-6 minutes more. Adjust seasoning to taste and keep over low heat until ready to serve.
- In a small bowl, stir together the ricotta cheese, 1/4 cup parmesan cheese, oregano, egg white, and a dash of salt and pepper.
- Spoon the cheese mixture into the shells and place the shells directly in the pan with the sauce. Sprinkle the remaining 2 tablespoons of parmesan cheese on top and cover.
- Cook until the cheese has melted, then remove from heat.
- Serve immediately, garnished with fresh parsley and additional parmesan cheese if desired.
Notes
- For easier stuffing, use a piping bag or large zip-top bag with a corner snipped off to fill the shells.
- To prevent the shells from breaking, cook them only until al dente; they will finish cooking in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 100