Bacon and cheese sausage stuffed shells

  • Preparation 30 min
  • Cooking 50 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients

  • 340 g giant shells
  • Olive oil
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 500 g SMOKY sausage meat by Furca
  • 1 can 796 ml drained Italian tomatoes
  • 1 1/2 cup arugula, roughly chopped
  • 1 cup white beans
  • 2 cups grated mozzarella cheese
  • 1 cup grated Pecorino Romano cheese
  • Salt and pepper from the mill

Ingredients for the marinara sauce

  • 1/2 small yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Olive oil
  • 2 tablespoons tomato paste
  • 2 tablespoon white wine
  • 1 tablespoon dried oregano
  • 1 tablespoon sugar
  • 1 can 796 ml diced Italian tomatoes
  • 5 fresh basil leaves
  • 1 teaspoon dried thyme
  • Salt and pepper from the mill

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Preparation

  • In a large saucepan filled with boiling salted water, cook the shell al dente according to package directions. Pour into a colander, rinse with cold water and drain. Add a thin drizzle of olive oil, toss and set aside.
  • In the same large pot heated over medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook stirring 3 to 4 minutes.
  • Add the sausage meat and cook, stirring constantly, 7 to 8 minutes. Break the meat into small pieces as much as possible. Drain off the fat.
  • Add the tomatoes, arugula and beans then season with salt and pepper. Cook for 5 minutes, stirring constantly, breaking tomatoes into pieces.
  • Remove from the heat, add the mozzarella and 1 cup of Romano then mix. Let cool for 15 minutes.
  • For the marinara sauce, in a small saucepan heated over medium heat, add the onion and garlic and add a drizzle of olive oil. Cook, stirring constantly, 3 to 4 minutes.
  • Add the tomato paste, mix and cook for 1 minute. Add the white wine and mix.
  • Add the rest of the ingredients, season with salt and pepper and mix. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Blend.
  • In a large baking dish, pour 3 to 4 ladles of sauce and spread. Stuff the shells with the sausage mixture and place in the baking dish. Bury with the rest of the Romano.
  • Preheat the oven to GRILL. Place the baking dish in the oven and bake, 3 to 4 minutes or until the cheese is golden!