Stuffed Shells
SUBMITTED by Laurie Jensen,
Northern Michigan
“You can use just about any pasta
sauce you like with these. I’ve included the one I use.”
For Sauce:
1 pounds of sweet
Italian sausage (removed from casing is links)
2 tablespoon extra
virgin olive oil
2 bay leaves
2 cloves garlic
6-8 baby portabella
mushrooms, sliced
1 onion, diced
1/4 teaspoon red
pepper flakes
1 large can crushed
tomato's
1 large can petite
diced tomatoes
1 (6 oz.) can of
tomato paste
1 cup of water
(optional depending on desired thickness of sauce)
1/4 cup sugar
1 tablespoon Italian
seasoning blend
1 tablespoon dried
basil
salt and pepper
For Shells:
1 box of Barillo
large shells
1 (16 oz.) container
Ricotta cheese (I use light)
1 (16 oz.) container
cottage cheese
1/2 cup fresh grated
parmesan
1 teaspoon parsley
salt and pepper
1 egg beaten
1 cup of shredded
mozzarella
1 fresh mozzarella
ball, cut into rounds and halved
Sauce: Heat EVOO in a
large Dutch oven. Add onions and mushrooms; cook 3-4 min until
softened. Add sausage and continue to cook until sausage is no
longer pink. Add red pepper flakes and garlic; cook until fragrant
about 30 sec. Add remainder of ingredients; bring to a bubble and
simmer for 2-4 hours. Stirring occasionally and leaving lid ajar for
last 1/2 of cooking.
Shells: Cook shells
to 3 minutes shy of directions. Mix together all remaining
ingredients except the both mozzarella cheese. Fill shells using a
tablespoon.
Spread enough sauce
in the bottom of a large baking dish just to cover. Place shells in
the dish in a single layer. Top with sauce, shredded mozzarella and
fresh mozzarella slices. Can be refrigerated at this point for a day
or two is needed. Bake at 375 degrees for 30 minutes covered with
foil and 20 min uncovered.
