This recipe is a concoction of a few of my favorite pasta recipes and I love it because it’s rich and satisfying, plus a great dish to make when you need to feed a crowd.
1/2 lb. Italian pork or beef sausage
1 sweet yellow onion, diced
1/3 cup red wine
1/3 cup whipping cream
14 oz crushed tomatoes
Salt and pepper, to taste
2 Tbs. freshly minced basil
16 Barilla jumbo pasta shells, cooked according to package directions
16 oz small curd cottage cheese
8 oz ricotta cheese
2 handfuls baby spinach, chopped
2 cloves garlic, crushed
1/2 tsp kosher salt
1/2 tsp red pepper flakes
1 egg, beaten
2 slices white sandwich bread, crumbled finely with fingers
1/2 cup shredded mozzarella
In a large skillet over medium high heat, cook sausage with onion until no pink remains and onions are translucent; deglaze pan with wine, stirring up any browned bits from bottom of skillet into sausage; add tomatoes, whipping cream and basil. Season to taste with salt and pepper; set aside and keep warm.
In a large mixing bowl, combine cottage cheese with ricotta, spinach, garlic, salt, red pepper flakes, egg and bread. Place approx. 2 Tbs of this mixture into each cooked jumbo pasta shell, then place shells into a greased 9 x 13 baking dish. When all pasta shells are filled and placed into the baking dish, pour prepared marinara sauce over shells; sprinkle mozzarella over sauce. Bake, covered, for 30-35 minutes; remove foil and bake an additional 10 minutes until hot and bubbly throughout. Let stand for 10 minutes before serving.
Now You’re Cookin’,