Italian Sausage Stuffed Pasta Shells
1 hour 10 minutes
4
Medium
Ingredients
2 tbsp Garofalo extra virgin olive oil
4 sausages, skins removed
1 tbsp Italian herbs
1 onion, diced
4 cloves garlic, sliced
200ml red wine
100ml water
200g Garofolo conchiglione
50g shredded mozzarella
1 ball mozzarella
400g Garofalo chopped tomatoes
Basil, a handful of leaves
3 tbsp parsley, chopped finely
Sea salt and black pepper to taste
Preparation
- 1
- Preheat the oven to 180°C. Heat the olive oil in a large frying pan and add the sausages. Season with salt, pepper and Italian seasoning and fry until caramelised.
- 2
- Add onions and garlic and cook for 5 minutes.
- 3
- Deglaze the pan with the red wine, add the Garofalo chopped tomatoes and water and cook on medium for 10 minutes.
- 4
- Meanwhile, cook the Garofolo conchiglione for 10 minutes in boiling salted water.
- 5
- When the ragu has reduced, remove from the heat and stir in the shredded mozzarella and fresh parsley.
- 6
- Spoon a ladleful of sauce in a deep baking dish, then place the cooked Garofolo conchiglione on top of the sauce in a single layer.
- 7
- Fill the shells with the ragu and tear over a ball of mozzerella.
- 8
- Bake for 10 minutes in the oven until the cheese is gooey.
- 9
- Spoon into shallow bowls and dot with fresh basil. Enjoy!
