Ingredients
Equipment
Method
- Bring a large pot of lightly salted water to a rolling boil. Add the pasta shells and cook according to package directions until al dente, usually about 8-10 minutes. It's crucial not to overcook them, as they will continue to cook in the oven. Drain the pasta thoroughly and toss with 1 tablespoon of olive oil to prevent sticking. Set aside to cool slightly.1 pound large pasta shells, 1 teaspoon salt, 1 tablespoon olive oil
- In a large skillet over medium-high heat, cook the ground Italian sausage, breaking it up with a spoon, until it's fully browned and no longer pink, about 8-10 minutes. Drain any excess grease from the skillet.1 pound ground mild Italian sausage
- Transfer the cooked sausage to a large mixing bowl. Add the finely chopped fresh spinach, roasted red bell pepper, 1/2 cup shredded Parmesan cheese, ricotta cheese, Pecorino Romano cheese, beaten egg, minced garlic, dried Italian seasoning, and grated nutmeg (if using). Season generously with salt and freshly ground black pepper. Mix all the ingredients well until thoroughly combined. This is the heart of your Holiday Stuffed Pasta.1 pound ground mild Italian sausage, 1 cup finely chopped fresh spinach, 1/2 cup finely chopped roasted red bell pepper, 1/2 cup shredded Parmesan cheese, 1/2 cup ricotta cheese, 1/4 cup grated Pecorino Romano cheese, 1 large egg, 2 cloves garlic, 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon nutmeg, Salt and freshly ground black pepper
- In the same skillet (or a clean one) over medium heat, add 2 tablespoons of olive oil. Add the finely diced yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, heavy cream, chopped fresh basil, sugar, and dried oregano. Season with salt and freshly ground black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld.2 tablespoons olive oil, 1 small yellow onion, 2 cloves garlic, 1 (28-ounce) can crushed tomatoes, 1/2 cup heavy cream, 1/4 cup fresh basil, 1 teaspoon sugar, 1/2 teaspoon dried oregano, Salt and freshly ground black pepper
- Preheat your oven to 375°F (190°C). Pour about half of the creamy tomato sauce into the bottom of a 9x13-inch baking dish, spreading it evenly.
- Carefully take each cooked pasta shell and fill it generously with the Holiday Stuffing mixture. You want them to be well-packed but not overflowing. Arrange the stuffed shells in a single layer in the prepared baking dish over the sauce.
- Pour the remaining creamy tomato sauce evenly over the stuffed pasta shells. Sprinkle the shredded mozzarella cheese and the extra 1/4 cup of freshly grated Parmesan cheese over the top.1 cup shredded mozzarella cheese, 1/4 cup freshly grated Parmesan cheese
- Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden brown.
- Once baked, remove the Holiday Stuffed Pasta from the oven and let it rest for 5-10 minutes before serving. This allows the dish to set, making it easier to serve. Garnish with fresh parsley or basil, if desired, and serve hot.Fresh parsley, Fresh basil leaves
Notes
This recipe provides heartwarming flavors and is a perfect centerpiece for any holiday feast. It stores well and reheats beautifully.
