Three Cheese Stuffed Shells with Meaty Tomato Sauce

Okay so maybe it wasn't shells. It wasn't my fault that the grocery store didn't have any! Don't judge meeeee!

So anyway, Happy Easter! I hope everyone has a good weekend. Sean and I went to his parent's house and hung out with his mom, Tina, and we watched Toy Story 3. I had a lot of fun.

I'd also like to introduce you to a friend of mine. Fairy Bunny.

Isn't Fairy Bunny cute? Almost cute enough... to eat?

You have to start with the head so that it can't feel it when you eat the rest of them. Sean said it's the humane thing to do.

I'm all about being humane. Being humane was never so delicious.

So about those stuffed shells that aren't shells. I decided to make manicotti instead. It's basically the same thing. Stuffed noodles. So let's make it, shall we? Oh Italian food. I love you so.

You will neeeeeed: Italian sausage, shells or manicotti, ricotta cheese, not pictured grated romano (I used kraft, don't hate), salt, pepper, parmesan cheese, egg, basil, parsley, garlic, crushed tomatoes, sugar and olive oil. Oh and an onion but I switched my onion out for a green pepper. Because I'm a rebel like that. POWER TO THE PEPPERS. Oh and RED WINE. What is going on?! WINE?! In my kitchen? Yes.

Fry up your onion(pepper) and garlic for a few minutes.

Then add your half pound of sausage and fry it up, baby!

Now add in your wine, feel naughty. Sean asked why it suddenly smelled like beer or something in here.

Let that cook down for a couple of minutes.

Add in your crushed tomatoes and sugar and salt and pepper and whatever else makes your heart sing.

I think it's important for your heart to sing at least once per cooking session. If not more! Simmer that, covered, for 30-45 minutes, stirring occasionally.

Now grate up a huge bunch of parmesan cheese. The recipe called for 8 oz, I grated a block that was 10 oz and then just took a little away, hoping it was something resembling 2 oz. I'm not very good with numbers.

And roll up your basil leaves tightly and chiffonade. Oh yes. Look at it, it's beautiful. SUCH TECHNIQUE. Also, is there anything like the smell of fresh basil? Hoo doggie. Good stuff.

Now mix your ricotta, your egg, romano, half the parm, salt, pepper, basil and some parsley.

By now your noodles should be done (Only cook them part way since they'll be baking in the oven) and 30-45 minutes of simmering on your sauce shall be done too.

Nom nom nom. Adjust seasonings if it needs any.

Now spread a thin layer on the bottom of your baking dish. I used a 9x13.

And stuff those manicotti. Boy those were annoying, I have to say. I imagine jumbo shells would have been a lot more simple with less swearing involved. Anyway I cooked up a whole box of those but had to leave 2 out because they wouldn't fit in the dish. Just as well, they had broken anyway. I also wound up with a fair amount of filling and a bit of sauce left. I turned it into leftovers with some penne, but that's not really part of this recipe, now is it?

Cover with meat sauce and the other half of the grated parm cheese and bake for about 25 minutes.

So good. Here's the recipe!

Three Cheese Stuffed Shells with Meaty Tomato Sauce (original recipe by Pioneer Woman)

• 8 ounces, weight Jumbo Pasta Shells
• 30 ounces, weight Whole Milk Ricotta Cheese
• 8 ounces, weight Parmesan Cheese, Grated, Divided
• ½ cups Grated Romano Cheese
• 1 whole Egg
• 12 leaves Basil, Chiffonade
• 2 Tablespoons Minced Parsley
• Salt And Pepper, to taste
• SAUCE
• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Chopped
• 5 cloves Garlic, Minced
• ½ pounds Italian Sausage
• ½ cups Red Wine
• 1 whole 28 Ounce Can Crushed Tomatoes
• 1 whole 15-ounce Can Crushed Tomatoes
• 2 Tablespoons Sugar
• ½ teaspoons Salt
• 2 Tablespoons 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 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.

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, half 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. Sprinkle on extra Parmesan.

Bake at 350 degrees for 25 minutes, or until hot and bubbly.

Cheesy and hearty. Sean really liked them, so did Garret. 

 Honestly the most annoying part was stuffing the manicotti. If you can get your hands on some shells, the meal would be a lot easier. Try it sometime soon!