https://olsonrecipes.com/w/index.php?action=history&feed=atom&title=Stuffed_ShellsStuffed Shells - Revision history2026-04-05T23:55:34ZRevision history for this page on the wikiMediaWiki 1.39.3https://olsonrecipes.com/w/index.php?title=Stuffed_Shells&diff=243&oldid=prevNiels: 1 revision imported2023-06-06T05:16:41Z<p>1 revision imported</p>
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</td></tr></table>Nielshttps://olsonrecipes.com/w/index.php?title=Stuffed_Shells&diff=242&oldid=prevold>Niels: 1 revision imported2015-04-27T04:24:39Z<p>1 revision imported</p>
<p><b>New page</b></p><div>==Ingredients==<br />
8 ounces, weight Jumbo Pasta Shells<br />
30 ounces, weight Whole Milk Ricotta Cheese<br />
8 ounces, weight Parmesan Cheese, Grated, Divided<br />
1/2 cup Grated Romano Cheese<br />
1 lb shredded Mozzarella cheese<br />
1 whole Egg<br />
12 leaves Basil, Chiffonade<br />
2 Tablespoons Minced Parsley<br />
Salt And Pepper, to taste<br />
2 Tablespoons Olive Oil<br />
1/2 whole Medium Onion, Chopped<br />
5 cloves Garlic, Minced<br />
1/2 pound hot Italian Sausage<br />
1/2 cup Red Wine<br />
2 whole (28 Oz. Size) Crushed Tomatoes<br />
2 Tablespoons Sugar<br />
1/2 teaspoon Salt<br />
2 Tablespoons Minced Parsley<br />
1 teaspoon Essence (see following)<br />
<br />
==Essence (Emeril's Creole Seasoning):==<br />
2 1/2 tablespoons paprika<br />
2 tablespoons salt<br />
2 tablespoons garlic powder<br />
1 tablespoon black pepper<br />
1 tablespoon onion powder<br />
1 tablespoon cayenne pepper<br />
1 tablespoon dried leaf oregano<br />
1 tablespoon dried thyme<br />
<br />
== Preparation Instructions==<br />
Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.<br />
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 brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.<br />
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.<br />
In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, essence, basil, and 2 tablespoons parsley. Stir until combined.<br />
To assemble, coat the bottom of a baking dish with 2 T olive oil and 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 mozzarella and Parmesan.<br />
Bake at 350 degrees for 25 minutes, or until hot and bubbly.</div>old>Niels