Ricotta Stuffed Pasta Shells

Saucy, cheesy comfort food at its best this hearty, comforting, classic is guaranteed to be a crowd-pleasing hit.

Ingredients

• Jumbo Pasta Shells  ·  12 ounces 
• Italian Sausage, loose  ·  8 ounces 
• Whole Milk Ricotta Cheese, strained  ·  1 pound 
• Mozzarella Cheese, small diced  ·  1 pound 
• Parmesan Cheese, grated  ·  1 1/2 cup 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 
• Yellow Onion, small diced  ·  1 
• Garlic Cloves, minced  ·  2 
• Basil, chopped  ·  2 tablespoons 
• Egg  ·  1 
• Baby Spinach, cooked and finely chopped  ·  5 ounces 
• Herbie's Bruschetta Seasoning  ·  2 tablespoons 
• Pomodoro or Marinara Sauce, any kind you like  ·  8 ounces 

Instructions

Start by pre heating the oven to 400 degrees.

Boil the jumbo pasta shells until al dente in a large pot of boiling salted water, which takes about 8 to 9 min while gently stirring. Remove the noodles from the water, chill in an ice bath and spread out on a sheet tray lined with parchment paper and set to the side.

Add the Williamson Wines Extra Virgin Olive Oil to a large rondeau pot over medium low and cook the onions until lightly browned, which takes about 5 minutes.

Next add in the garlic and cook for 1 minute. Add the sausage and cook until lightly browned and cook through 5-10 minutes. Make sure to break down into small pieces with a wooden spoon. Season with Herbie's Bruschetta Seasoning, salt and pepper, to taste. When the sausage is done cooking transfer it to a plate and chill in the refrigerator for 10-15min.

Once cool, transfer the sausage to a large bowl along with the ricotta, mozzarella, parmesan cheese, chopped spinach, fresh basil. Mix until completely combined, then add the egg and season well with salt and pepper.

For assembly:

Line a baking sheet with parchment paper using a small spoon or a piping bag stuffed with the meat and cheese filling, stuff each shell until they are completely full. About 28 shells.

Once all the shells are stuffed, place them in the oven for 10-15 minutes. While the shells are baking add your pomodoro or marinara sauce in a small pot and heat over medium heat until heated through. Remove from the heat and reserve for plating.

Remove the stuffed shells form the oven and serve immediately with pomodoro or marinara sauce and garnish with fresh basil and parmesan cheese.