This recipe can most definitely be made ahead of time. I made mine in the morning, covered, and refrigerated until dinner. You can freeze too for a later date!
Ingredients:
- 8 ounces, weight jumbo pasta shells
- 30 ounces, weight whole milk ricotta cheese (Get this from the deli, not the tub. Fresh tastes better.)
- 8 ounces grated Parmesan cheese, divided
- 1/2 cup grated Romano cheese
- 1 whole egg
- 12 leaves basil, chiffonade (I used about 8.)
- 2 tablespoons minced parsley
- salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 5 cloves garlic, minced
- 1/2 pound Italian sausage, casings removed
- 1/2 cup red wine
- 1 whole (28 oz. size) crushed tomatoes
- 1 whole (15 oz. size) crushed tomatoes (I could only find 28 oz. so I bought two 28 oz. cans and discarded the extra.)
- 2 tablespoons sugar
- 1/2 teaspoon salt
Directions:
Cook pasta shells for half the cooking time (about 9-10 minutes); make sure not to overcook. Drain and rinse in cool water. Set aside.
Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for another minute or two.
Pour in cans of crushed tomatoes (43 oz.) and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.
In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.
To assemble, coat the bottom of a baking dish with sauce. Fill each partially-cooked shell with the cheese mixture. DO NOT OVERSTUFF! Too much cheese can be too overwhelming! Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.
Bake uncovered at 350 degrees for 25 minutes, or until hot and bubbly.
Serve with crusty French bread.
*www.pioneerwomancooks.com