STUFFED JUMBO SHELLS

TOMATO SAUCE FOR SHELLS (Makes about 2 quarts sauce.)

4 Tbsp. olive oil

1 onion cut into quarters

2 carrots cut into 2 inch pieces

3 lg. garlic cloves smashed and cut in half

2 stalks celery cut into 2 inche pieces

1 lg. can crushed tomatoes, or diced tomatoes run through the food processor til crushed.

2 Tbsp. tomato paste

1/2 cup white wine, chicken stock or water

2 bay leaves

1 1/2 tsp. dried thyme leaves or 4 sprigs fresh off the stem

1 1/2 tsp. dried oregano

2 Tbsp. fresh basil leaves chopped (DO NOT use dried basil.)**

1/2 tsp or more dried red pepper flakes (optional)

1 tsp. salt

1/2 tsp. black pepper

METHOD:

Run the celery, onions, garlic, and carrots through a food processor til chopped very fine by pulsing on and off.  

In a large Dutch oven or heavy pot saute the onions, carrots, celery and garlic over medium-low heat til soft, do not brown.

Add all other ingredients, mix well. Bring to a boil then immediately turn to a simmer. Cook uncovered for 45 to 50 minutes or til veggies are soft. Add 1 cup of the pasta water.

Remove bay leaves.

STUFFING FOR SHELLS

24 Jumbo shells

3/4 lb. bulk Italian sausage or 3 links with casing removed

1/2 tsp. dried Italian seasoning

3/4 cup good quality, full fat ricotta cheese

3/4 cup Mozzarella cheese shredded

1/3 cup Fontina or Asiago cheese shredded

1/4 cup plus 3 Tbsp. grated Parmesano-Reggiano cheese (reserve the 3 Tbsp. for topping)

1 beaten egg

4 Tbsp. minced FRESH flat leaf Italian parsley

1 tsp. salt

METHOD:

In a large pot of boiling water, cook shells according to package directions. Do not overcook as these will bake further in the oven.

Meanwhile, saute the sausage in olive oil slowly till browned. Set aside.

In a large bowl mix 1/2 cup of the Italian sausage, all of the cheeses, Italian seasoning, salt, pepper, egg, parsley, and 1/3 cup of the pasta sauce. Mix well.

Ladle 1 1/2 cup of the sauce on the bottom of an ovenproof casserole dish large enough to hold 24 shells.

Fill each shell with 1 full tablespoon of the cheese mixture. Place in the casserole dish as pictured and ladle some of the sauce over all. Top with about 1 cup of the Italian sausage and the reserved 3 Tbsp. Parmesan cheese. You can add additional shredded cheese at this point if you prefer. Cover with foil.

Bake in a 350 oven for about 30 minutes. Remove foil and bake another 15 minutes or til sauce is bubbling.

**Dried basil doesn't taste or smell anything like fresh basil so using this herb will change the flavor of the sauce and may give it an "off" flavor. Omit the basil if you don't have fresh.

Serve topped with additional sauce and Parmesan cheese.

Because this is a time consuming dish, I make enough so that I freeze enough for additional meals. I use 3 to a serving. ONLY because I'm watching my weight.