Super Stuffed Shells-Tomato Bowl 2011
I realize that I’ve told you before that I was posting my last Tomato Bowl recipe, however, we’ve been having so much fun sharing these recipes with all of you, that the deadline was extended until midnight and luckily for all of us, I had one more meal in the oven. Tomorrow will be the official announcement, so wish me luck!
Usually when I make stuffed shells, I “stuff” them with a meat sauce, but I am trying things a little differently these days so I tried stuffing them with a cheese sauce and drowning them in a meat sauce using Red Pack Products. Now, this isn’t rocket science I do realize, but it is a twist and if you love stuffed shells, you may just like them this way, too…
Stuffed Shells With Meat Sauce
1 box jumbo pasta shells
2 cups ricotta cheese
1 cup Parmesan cheese-grated, divided
1/2 cup Romano cheese-grated
12 basil leaves-chiffonade
Salt & pepper- to taste
2-3 tablespoons olive oil
1 medium onion-chopped
4 cloves garlic-minced
1/2 pound Italian sausage-casing removed
1/2 cup red wine
1-28 ounce can Red Pack crushed tomatoes
1-15 ounce can Red Pack crushed tomatoes
2 tablespoons sugar
Cook the shells according to package directions, but cut the time in half. Drain and cool. Heat olive oil in a large skillet over medium-high heat. Add onions and garlic, saute for 2-3 minutes. Add Italian sausage and brown, crumbling as it cooks. Add the red wine and cook, scraping the bottom of the pan for about 3-4 minutes. Pour in the crushed tomatoes and stir. Add the sugar and the salt. Bring it to a boil, then reduce the heat and simmer for 45 minutes, stirring occasionally.
In a seperate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper and basil and stir until combined.
Preheat oven to 350 degrees. Using a 9 x 13 casserole dish, coat the bottom with sauce, then fill each shell with the cheese mixture. Place in the sauce and top with remaining sauce, sprinkle with Parmesan cheese. Bake for 25 minutes.