Ingredients: |
Ingredients: 8 oz. Jumbo Pasta Shells
30 oz. Whole Milk Ricotta Cheese
4 oz. Parmesan Cheese, Grated, Divided
Sliced Mozzarella cheese
1/2 cup Grated Romano Cheese
1 whole Egg
12 leaves Basil, Chiffonade
2 Tablespoons Minced Parsley
Salt And Pepper, to taste
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Chopped
5 cloves Garlic, Minced
1/2 lb. Italian Sausage
1/2 lb. hamburger
1/2 cup Red Wine
1 (28 oz.) Can Crushed Tomatoes
1 (15 oz.) Can Crushed Tomatoes
2 Tablespoons Sugar
1/2 teaspoon Salt
2 Tablespoons Minced Parsley
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Directions: |
Directions:Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water, drizzle with olive oil to keep from sticking to each other.. Set aside. Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and hamburger meat and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it 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 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat. In a separate bowl, mix ricotta, the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until 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. Place sliced mozzarella on top. Bake at 350 degrees for 25 minutes, or until hot and bubbly. |
This recipe for Pioneer Woman Three Cheese Stuffed Shells is from