Name: Sausage and Tuscan Kale Stuffed Jumbo Shells Pasta
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 5
Ingredients: 1 box Barilla Jumbo Shells; Pinch of salt; 1 tbsp olive oil; Filling; 1 lb Italian sausage (casings removed); 1 Shallot, finely diced; 3 Cloves garlic, minced; 2–3 cups Packed Tuscan kale, stems stripped and finely chopped; 1 cup Ricotta; 1/2 cup Parmesan; 1/2 cup Mozzarella; 1 Egg yolk; Zest of 1/2 lemon; 1/4 tsp Red pepper flakes; Pinch of salt; Pinch of pepper; Pinch of fresh basil; Sauce; 1 tbsp olive oil; 2 Cloves garlic, minced; 1 can (400ml) Crushed tomatoes; 1 tsp Oregano; Pinch of sugar; Pinch of salt; Pinch of pepper; Pinch of basil; 1/2 cup Heavy cream

Sausage and Tuscan Kale Stuffed Jumbo Shells Pasta

50 minutes

Winter and Soup Recipes Appetizer High Protein Quick and Easy Recipes Pork/Sausage Dairy/Cream Ricotta Cheese Lemon/Lemon Zest Red Chili Pepper Flakes Black Pepper

Inspired by Tuscany, these Sausage and Tuscan Kale Stuffed Barilla Jumbo Shells combine savoury Italian sausage, tender greens and a creamy cheese filling with a rich tomato cream sauce. Comforting and full of flavour, these jumbo shells are the kind of cozy dinner everyone will want to gather around for.

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Ingredients

5 servings

1 boxBarilla Jumbo Shells

Pinch of salt

1 tbspolive oil

Filling

1 lbItalian sausage (casings removed)

1Shallot, finely diced

3Cloves garlic, minced

2–3 cupsPacked Tuscan kale, stems stripped and finely chopped

1 cupRicotta

1/2 cupParmesan

1/2 cupMozzarella

1Egg yolk

Zest of 1/2 lemon

1/4 tspRed pepper flakes

Pinch of salt

Pinch of pepper

Pinch of fresh basil

Sauce

1 tbspolive oil

2Cloves garlic, minced

1 can (400ml)Crushed tomatoes

1 tspOregano

Pinch of sugar

Pinch of salt

Pinch of pepper

Pinch of basil

1/2 cupHeavy cream

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Boil salted water and cook Barilla Jumbo Shells for 2 minutes less than on the box.

Step 2

Reserve ½ cup pasta water, drain, toss with olive oil.

Step 3

For the filling, brown sausage for four minutes, add shallot and garlic and cook for an additional minute, add Tuscan kale, and cook until wilted. Transfer to bowl, cool for two minutes.

Step 4

Fold in ricotta, parmesan, mozzarella, egg yolk, lemon zest, red pepper, salt, pepper, basil.

Step 5

Fill shells with a spoon, generous mounded fills

Step 6

For the sauce, wipe the pan, add oil and garlic, and cook for 30 seconds. Add tomatoes, oregano, sugar, salt, pepper, simmer for three to four minutes, stir in cream, simmer two more minutes.

Step 7

Nestle the shells filling side up into the sauce.

Step 8

Spread remaining mozzarella and parmesan over the shells.

Step 9

Cover and cook on low heat for 4 to 5 minutes, until the cheese melts.

Step 10

Top with basil and parmesan, then serve.

Sausage and Tuscan Kale Stuffed Jumbo Shells Pasta