Ooo, gooey, melty, cheesy....need I say more? Let's stuff some shells!!
Serves 6.12 ounces jumbo pasta shells
5-6 links hot Italian sausage
2 tablespoons butter
2 garlic cloves, minced
5 cups marinara sauce
2 15 ounce containers ricotta cheese
1 1/3 cups Parmigianno Reggiano
4 large egg yolks
3 tablespoons fresh parsley, chopped
3 tablespoons fresh basil, chopped
1 teaspoon fresh mint, chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella
Lightly oil a big piece of parchment paper and set aside.
Partially cook the pasta shells in a large pot of boiling, salted water until slightly tender but still pretty firm, about 4-6 minutes. Drain and spread the shells out on the oiled parchment so that they don't stick.
Cut a slit in the sausage and remove casings. Set aside.
Heat the butter in a large skillet over medium low heat.
Add the minced garlic and saute until just fragrant, about 30-60 seconds.
Add reserved sausage to the skillet and break up with a wooden paddle spatula.
If you need help, use a potato masher!
Once the sausage is almost cooked, add the marinara sauce. Bring the sauce to a simmer, stirring often.
Meanwhile, in a medium bowl, stir the ricotta, Parm, egg yolks, herbs, and salt and pepper. Set aside.
Preheat the oven to 350*.
Spoon 1 1/4 cups of the sausage sauce over a 9x12" baking dish.
Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish.
Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
Bake for 25-30 minutes, until filling is heated through and the top is bubbly and golden brown. Serve hot!