Sausage and Ricotta Stuffed Pasta Shells Finished in Pomodoro Sauce

Sausage and Ricotta Stuffed Shells finished in Pomodoro Sauce

Sometimes, holidays do not go as planned and adjustments made last minute.  I was having Thanksgiving dinner at my place, but half of our little family unit were ill, two others dining elsewhere, so that left my mom and I. We decided to put it off till later.  I needed to do Something for dinner and decided on stuffed jumbo pasta shells. It was a handy pantry item and, with a little of this and a can of that, I created an delicious and satisfying meal with leftovers for a fantastic lunch today.  This is such an easy meal to prep, minimal dishes to wash after, with complex textures and amazing flavors.  Let's get started, shall we?

Shells Stuffing

1 box jumbo shells

2 cups ricotta cheese

1 + 1 rounded tablespoons combined fresh basil, rosemary, thyme, sage and oregano, finely chopped*

1/4 teaspoon each salt and pepper

2 tablespoons finely grated parmesan cheese

2/3 pounds Italian Turkey Sausage

Evoo, two tablespoons

My Pomodoro (Tomato) Sauce

1 28-ounce can of peeled San Marzano tomatoes

*the other rounded tablespoon of fresh finely chopped herbs

1/4 teaspoon each salt and pepper

1 tablespoon lemon infused evoo

1 clove garlic, grated

1/2 cup water

*2 cups mozzarella cheese as bake topping

You can make the sauce ahead of time if you wish.  This is the simplest sauce ever.  Add a tab of butter or lemon infused evoo to a pot of high-sided skillet. Add the garlic and saute over medium heat.  Add the can of San Marzano tomatoes, herbs, salt and pepper and water.  Bring to a boil over high heat.  Reduce the heat to medium-low and partly cover.  After ten minutes, uncover and mash the tomatoes which have softened quite a bit.  Done. 

Now, I used the same high-sided skillet I'd cooked the sausage in and kept some of the fat reduction in the skillet for flavor.  

For the Shells

Bring four quarts of water to a roiling boil over high heat.  Liberally salt the water, as it is the only time you have to season the pasta. Add 13 - 15 shells, unless you are cooking for several more people than two, then add the whole box. Cook it before al dente, which is just before being done. The shell should be soft but not done yet.  You will finish it off in the Pomodoro Sauce. 

After fully sauteing the sausage with the evoo, process the chunks in a food processor so it is more of a finely crumbled consistency.  After cooling, process, then mix together with the two cups of ricotta cheese and the fresh finely chopped herbs, salt and pepper.  Use a small spatula or spoon to fill each of the shells that should be removed from the water with a spider or colander. Place each shell into the Pomodoro sauce.  Top with the two cups of mozzarella.  Bake at 350-degrees for 30 minutes. 

Saute the sausage, then, when cooled, process into a fine crumble

After combining the ricotta, herbs and sausage, fill the nearly cooked shells and place each one into the Pomodoro.

I added some extra fresh thyme atop the shells.

I smothered the shells with grated mozzarella and baked at 350-degrees for thirty minutes. Below is what the final product prior to plating looks like. 

The mozzarella becomes golden brown and the Pomodoro Sauce bubbles along the perimeter of the crust. The aroma is purely Italian. The flavor, divine. 

I plated this last night but it was recommended that I plate it on classic white plateware.  

While these are not the best pictures ever, you certainly can see the filling and denseness of the sauce. I garnished with fresh lemony thyme.

However you serve it, the point is to enjoy it, savor each bite and those whom you are sharing your meal with.  

With that, awesome viewers and readers, I  appreciate your support and I hope you had a Truly Happy Thanksgiving.  

Now, Go Cook For Someone You Love!

~Martin
In-House Cook