Italian sausage, garlic wilted arugula, creamy ricotta and fresh mozzarella stuffed shells covered with a homemade chunky tomato sauce.
Course Mains & Entrees
Cuisine Italian
Keyword arugula, baked pasta, italian sausage, pasta, ricotta, stuffed shells
Prep Time 45 minutesmins
Cook Time 30 minutesmins
Total Time 1 hourhr15 minutesmins
Servings 8servings
Calories 607
Author Laurie McNamara
Ingredients
FOR THE SAUCE:
1(28 ounce) canwhole tomatoes with basil
1largeshallotdiced
3clovesfresh garlicminced
1/2teaspoondried oreganoground in palm
pinchof sugar
3/4teaspoonkosher saltmore or less to taste
freshly ground black pepperto taste
FOR THE PASTA:
16ouncesjumbo shells
1tablespoonsea salt
olive oil
1/2poundhot Italian sausagecasings removed (and discard) and crumbled
6ouncesfresh arugulatough stems removed and coarsely chopped
2clovesfresh garlicminced
3cupswhole milk ricotta
8ouncesfresh mozzarelladiced into 1/2 inch cubes (or about 1 heaping cup)
6tablespoonsfreshly grated Parmesan cheese
1largeegglightly beaten
chopped fresh parsley for garnish
Instructions
Fill a large pot with water and season with a tablespoon of sea salt. Bring to a boil, drop in the pasta and cook 2 minutes less than directed on the package. In the meantime, lightly oil a rimmed baking sheet. Drain the pasta and place pasta on the prepared pan.
Meanwhile add the whole tomatoes and basil to a food processor, pulse until chunky. Combine the tomatoes with the liquids in the can in a medium bowl or liquid measuring cup.
Heat a teaspoon of oil in a large skillet and cook the crumbled sausage until browned and no longer pink. Use a slotted spoon to transfer the cooked sausage to a bowl.
Add diced shallot and 3 cloves of minced garlic to the fat in the pan and cook until soft, about 4 minutes. Add in the 1/2 teaspoon of oregano and cook for 1 minute. Add in the tomatoes, sugar, salt and pepper and simmer on medium-low for 10 minutes. Remove and transfer to a clean bowl and wipe the pan out with paper towel or a clean kitchen towel.
Add a teaspoon of oil to the pan along with the two remaining cloves of garlic. Cook for 1 to 2 minutes before adding in the arugula and a pinch of salt. Cook until wilted and then transfer to the bowl with the Italian sausage. Allow to cool.
To the bowl with the sausage and arugula, add in the ricotta, mozzarella, Parmesan and beaten egg. Mix until combined and then use teaspoons to fill each shell.
Pour 2/3 cup of the sauce into the bottom of a large baking pan and spread it around. Place the shells side-by-side and cover with remaining sauce. Sprinkle with 1/4 cup of Parmesan, cover the pan with aluminum foil and bake in a preheated 375 degree oven for 30 minutes.