Sausage and Spinach Stuffed Shells in Tomato Basil Cream Sauce

by Marielle
(Rochester, NY)

This is an awesome dish that my Mom and I love to make for family get-togethers. We end up adding much more cayenne and crushed red pepper to make it super snappy!

It does take some time to make, which is the fun of doing it with her and hanging out in the kitchen with wine while the whole house fills with incredible aromas.

I was asked to be a "celebrity chef" for my boss's party last winter.

My stuffed shells competed against 2 other Italian cooks and homemade Italian recipes. I ended up winning hands down from the judges, and not only impressed my boss but my whole office!

I have a bunch of stuffed shell pasta recipes, but this one blows everyone out of the water.

I hope you enjoy it!

Ingredients:

• 3/4 Lb Hot Italian Sausage, casings removed
  
• 2 cups finely chopped onion
  
• 2 TBsp minced garlic (approx 3 cloves)
  
• 1/2 cup ricotta cheese
  
• 12oz fresh spinach, blanched, squeezed dry, and chopped (approx 2/3 cup chopped)
  
• 1 cup freshly grated Parmesan
  
• 1/2 cup coarsely grated fontina cheese
  
• 12oz package jumbo pasta shells
  
• 26 oz Italian crushed tomatoes
  
• 3 -1/2 cups heavy cream
  
• 1/4 cup finely chopped fresh basil leaves
  
• 1/4 tsp sugar
  olive oil
  
• 2 tsp cayenne pepper
  
• 1 TBsp crushed red pepper

Steps:

1. In a large skillet, heat olive oil on med-high and saute onions till clear, then add sausage, salt-n-pep and crushed red pepper and 1 TBsp garlic. Cook till golden brown breaking up the pieces.

2. Remove from heat and transfer to large bowl to cool.
When mixture has cooled to room temp, stir in ricotta, spinach, 1/2 cup parm and sugar. Combine well.

3. Lightly grease a deep 9×13 casserole or lasagna pan and set aside.

4. Bring a large pot of salted water to boil and cook the pasta shells until just al dente. Drain and rinse under cold running water then pat dry.

5. Stuff the pasta shells with the sausage-spinach mixture and place in prepared casserole dish.

6. In a large saucepan, heat olive oil on medium high and saute remaining onions until clear. Add remaining garlic and cook until fragrant approx 1-2 mins.

7. Add the crushed tomatoes, salt-n-pep, crushed red pepper (t.t.) and cook for 5 mins.

8. Add the heavy cream and cook until sauce is reduced by 1/3, about 20 mins.

9. Preheat oven to 350F

10. Add the finely chopped basil to the sauce right before pouring the sauce over the shells in casserole.

11. Sprinkle with the fontina cheese and remaining Parm. Cover casserole tightly with aluminum foil and bake for 45 mins. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges. About 15 mins longer.

12. Let stand for 10 mins before serving. Goes great with thin sliced garlic bread.

Bon Appetito!

Marielle
Rochester, NY


Attilio's Reply
Thank You! Great pasta recipe, never seen nothing like this. Great winner!