Sausage & Sun-Dried Tomato Stuffed Shells

Name: Sausage & Sun-Dried Tomato Stuffed Shells
Ingredients: 1 box (12 oz) large pasta shells; 1 box (12 oz) large pasta shells; 1 lb sweet Italian sausage, casings removed; ½ lb hot Italian sausage, casings removed; 1 small shallot, finely chopped; 1 teaspoon fennel seed; ½ teaspoon sugar; 1 lb (2 cups) whole-milk ricotta cheese; 1 lb (2 cups) whole-milk ricotta cheese; 1 large egg; 1 cup shredded mozzarella cheese; ¼ cup finely chopped sun-dried tomatoes in olive oil; 3 cloves garlic, minced; 2 cups half-and-half; ½ cup sun-dried tomato pesto; ½ cup sun-dried tomato pesto; ⅓ cup grated Parmesan; 2 tablespoons chopped fresh flat-leaf parsley; 2 teaspoons WhiteSpice (substitution); 1 teaspoon Italian seasoning; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; Olive oil for greasing; 1½ cups shredded Italian cheese blend; Fresh basil, cut into ribbons, for garnish

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Tastemaker

By Scot Louie

Published 2024

About

I love to serve these stuffed shells with a vibrant side salad full of fresh veggies. This is a very rich dish, but so worth it. If you prefer to lighten it up a little, you can easily omit the cream sauce and top with 3–4 cups of store-bought marinara.

Ingredients

For the Pasta

1 box (12 oz) large pasta shells
Olive oil for drizzling

Pasta
Dinner

Method

To make the pasta, bring a large pot of salted water to a rolling boil over high heat. Add the shells and cook, stirring occasionally, until just al dente, about 9 minutes. Drain, rinse under cold water, and drain again. Spread the cooked shells on a rimmed baking sheet and drizzle with olive oil. Toss to coat and set aside.

To make the sausage filling, place both types of sausage in a