Stuffed Jumbo Shells in Garlic and Sage Brown Butter

Stuffed Jumbo Shells in Garlic and Sage Brown Butter

There are days when you just want to close your eyes, sit on the couch and veg.  Five o'clock rolls around and you groan, hesitation to get up and start dinner. Then you think about the insanely wonderful aroma of garlic and sage and butter sauteing.  You hop up off the couch and get to the kitchen, organize and start the process of stuffing jumbo pasta shells with sausage and ricotta and mozzarella and herbs.  What better treat for Sunday dinner? Or, any day dinner????  C'mon, y'all, lets get to it. Easy, delicious, and possibly a little messy to eat, as this dish is often served with a marinara or tomato-based pasta sauce, but not always!!!

Ingredients

1 box Jumbo pasta shells

1/2 cup grated mozzarella cheese + 1/2 cup

3 sage, 3 basil, 3 oregano leaves, diced

3 sprigs thyme, leaves stripped backward

salt and pepper

1 stick unsweetened, unsalted butter

1/2 - 1 pound Italian sausage

1.5 cups ricotta cheese

2 cloves crushed garlic +1

1/4 cup extra virgin olive oil + 3 bruised sage leaves

2 rounded tablespoons, parmigiano cheese

Preheat the oven to 375-degrees. 

Bruise some sage leaves and crush garlic, and place in 1/4 cup extra virgin olive oil to infuse the oil. 

In a medium bowl, add the sausage, ricotta, salt and pepper, one diced garlic clove, the diced fresh herbs and the mozzarella cheese, and combine them thoroughly.  

Boil four quarts water in a large pot over high heat.  When the water boils, liberally salt the water, as it the what?  Yes, only chance to season the pasta!  You got it!  Boil the shells until just before al dente, just before done. Strain and shake the strainer to release the water retained inside the shells.  You will need to work on the shells while they are a bit hot, so please be careful.  You do not want them to cool quickly and harden; defeats the purpose.  

Using a teaspoon, generously fill each shell with the mixture. 

i used a round glass baking dish but you can use a baking pan or even an oven safe round skillet.  Add the sage and garlic infused evoo to the baking dish you plan to use.  Add the room softened butter and place it into the oven to melt the butter, about six minutes.  Remove the baking dish and use a whisk to combine the butter and evoo.  Remove some of the now herb infused butter and evoo.  Place the shells in the baking dish and drizzle each shell with some of the butter/evoo.  Top with the remaining mozzarella cheese and bake for 30 minutes.  

Liberally salt the boiling pasta water. 

Stuff the pasta shells with the sausage, herb and cheese mix. 

The aroma of the garlic and sage infused evoo and butter will be infatuating, and the aroma of the sausage mixing with it will blow your mind.  

The cheese is melty and gooey and the shells start to get golden brown but not hard because of the bubbling (now) brown butter.  After removing the dish from the oven, I garnished with fresh oregano.  

I served myself and my diner, and added a little more parmigiano and garnish and devoured it with some vino and laughs.  How fun!  Great date night or dinner with friends dish. 

As always, my friends, Thank You for your visit to my humble blog.  I always appreciate your time!

Now, Please, Go Cook Something For Someone You Love!

~Martin
In-House Cook 

Yazzy