THREE CHEESE STUFFED PASTA SHELLS WITH A MEATY TOMATO SAUCE – Serves 8
350g jumbo pasta shells
Cook pasta shells for half the cooking time stated on the packet; (7 mins), make sure not to overcook. Drain and rinse in cool water. Set aside.
Stuffing
850g whole milk ricotta cheese drained
250g parmesan cheese, grated, divided in two
65g grated Romano cheese
1 egg
salt and pepper, to taste
12 leaves basil, sliced thinly
1 ˝ tblsp chopped parsley
In a bowl, mix ricotta, Romano, half the Parmesan, egg, salt and pepper, basil, and parsley. Stir until combined.
Fill each half cooked shell with stuffing. Place on a tray and either put aside if making ahead, or even freeze at this stage.
Sauce
1 medium onion, chopped
5 cloves garlic, crushed (used 4 large)
250g Italian sausage, meat removed from skins and pulled into chunks
125ml red wine
800g can crushed tomatoes
425g can chopped tomatoes
3 tsp sugar
pinch salt
Little chopped basil and parsley
slices of mozzarella
Heat a little oil in a largish pot over med heat. (used sauté pan).
Add onions and cook gently until tender.
Turn up heat, add sausage meat and cook breaking it up into small pieces as it cooks. When almost cooked, add garlic and cook for only 20-30 seconds until aromatic.
Add wine and let it simmer for a min or two.
Add toms. salt and sugar, give a good stir and bring to the boil.
Reduce heat to low, cover and simmer approx 30 mins stirring occasionally. Remove lid and simmer until it starts to thicken.
Check for seasoning, add basil and parsley and stir to combine. Remove from heat.
Preheat oven 180C.
To assemble, coat the bottom of a large baking dish with sauce.
Place filled shells seam side down on the sauce. Top shells with remaining sauce. Place slices of mozzarella over the top.
Bake for 25 minutes, or until hot and bubbly.
