stuffed shells

Ooo, gooey, melty, cheesy....need I say more?  Let's stuff some shells!!

Stuffed 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!