There’s something whimsically satisfying about stuffed pasta shells. Is it the shape that conjures up a sunny day at the beach with ocean surf turning over pebbles and shells as the waves retreat? Or is it the seasoned ricotta stuffing hiding inside the stuffed shells? I’m guessing pasta shells were invented by some mischievous pasta maker who created the shape as an act of rebellion against every parent who ever said to a child, “stop playing with your food.”
A Spring Twist to Stuffed Shells
These stuffed shells are a nod to spring, with a ricotta stuffing packed with chopped fresh mint leaves. Usually, when I add mint to a recipe, I do so in moderation. Mint is strong. But in this case, ricotta is stronger, and you do need the leaves from an entire bunch of mint to make an impact in these stuffed shells - and to hold its own with the flavors coming from the tomatoes and Italian sausage. The combination? Fantastic! The mint, ricotta, tomato, pasta, sausage, together? Perfect.
Check Out These Other Great Pasta Dishes
Classic Lasagna Chili Mac and Cheese Sausage, Spinach, Ricotta Stuffed Pasta Shells Ham and Cheese Pasta Bake Baked Ziti
1 tablespoon extra virgin olive oil 1/2 pound mild Italian sausage (out of casing) 1 cup finely chopped onion 2 cloves garlic, minced (about 2 teaspoons) 1 (28-ounce) can crushed tomatoes 1/4 cup chopped parsley (packed) 1/4 cup water 1/2 teaspoon salt 1/2 teaspoon black pepper
For the mint ricotta stuffing:
15 or 16 ounces ricotta cheese 1 egg, lightly beaten 1 bunch of mint, leaves only, chopped (about 1 cup packed) 1 ounce (1/4 cup) grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon pepper
To top:
1 ounce (1/4 cup) grated Parmesan cheese 4 ounces (1 cup) grated mozzarella cheese
You want to undercook the shells at this point so they will be firm enough to stuff; they will continue to cook when you bake the pasta dish. Drain in a colander and rinse in cold water to stop the cooking. Separate the shells so that they aren’t folded into each other. Cook the sausage just until still a little pink, then add the finely chopped onions. Cook for a few minutes until the onions are translucent. Use a wooden spoon to break up the chunks of sausage into smaller bits. Add the garlic and cook a half minute more. Taste the sauce. If it tastes too acidic (this can happen, depending on the acidity of the tomatoes) you might want to add a teaspoon of sugar to balance the acidity. Bring to a simmer, then reduce heat to the lowest temperature to keep the sauce warm while you work on stuffing the shells. Arrange the stuffed shells on top of the sauce. Cover with the remaining sauce. Sprinkle with grated Parmesan and grated Mozzarella.
