Prep time: 15 min. Cook time: 1 ½ hrs. Servings: 8
8 oz jumbo pasta shells 30 oz whole milk ricotta cheese 8 oz Parmesan cheese, grated, divided ½ c grated Romano cheese 1 whole egg 12 leaves basil, chiffonade 2 Tbsp minced parsley S&P ½ whole medium onion, chopped 5 cloves garlic, minced ½ lbs Italian sausage ½ c red wine 29 oz can crushed tomatoes 15 oz can crushed tomatoes 2 Tbsp sugar ½ tsp salt 2 Tbsp minced parsley
Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
Heat olive oil in L skillet or Dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and lit cook for a minute or two. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook for 30-45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat. In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, S&P, basil and 2 Tbsp parsley. Stir till combined.
To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.
Bake at 350̊ for 25 minutes, or until hot and bubbly. Serve with crusty French bread.
I got this from the fabulous Pioneer Woman (www.thepioneerwoman.com). This is easy and sooo good!