Baked Shells with Sausage & Ricotta

Baked Shells with Sausage & Ricotta

Baked Shells with Sausage & Ricotta

2 Tablespoons
Olive oil
3/4 lb
Italian hot or sweet sausage
1 Tablespoon
1 teaspoon
Fennel seed
1 teaspoon
Red pepper flakes
4-5 cloves
Garlic, crushed
1/2 to 1 cup
Dry white wine
1, 28 oz. can
Carmelina ‘e…San Marzano® Italian Whole Peeled Tomatoes in Puree
8-10 leaves
Fresh basil, torn
1 lb
Dry medium pasta shells (conchiglie)
8 oz.
Fresh mozzarella
1 lb
1 1/2 teaspoon

Preheat your oven to 425°F. Heat a 12″ cast iron skillet over medium-high heat. Add olive oil. Once the oil is hot, add sausage, oregano, fennel, and red pepper. Allow sausage to cook without stirring so that it browns on one side. Once it browns, then begin to break it up and cook just until it has lost all its pink color. Add garlic and cook until fragrant; about 30 seconds. Add your white wine to deglaze. Cook until the liquid has almost entirely evaporated. Stir in the Carmelina ‘e…San Marzano® Italian Whole Peeled Tomatoes in Puree. Using your spatula, break up the tomatoes, fill 3/4 of the can with water (a good way to make sure you get everything out), and stir the water into the pan. Next stir in the basil, and reduce heat to medium-low. Add the pasta and bring mixture to a boil, then reduce heat to low and bring to a simmer. Add fresh mozz and stir to distribute the ingredients thoroughly. Dollop the ricotta over the top and bake for 20-22 minutes, until the cheese is melted, and pasta is cooked through. Remove from the oven and allow the pasta to cool for 10 minutes.

Recipe created by Peyton Pritikin on behalf of Mangia, Inc.

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