Better Than Lasagna Stuff Shells
I despise making lasagna, but it is my husband’s favorite. This recipe started as an idea to make something better without the tedious layering of lasagna. I failed in creating an easier recipe, but I succeeded in creating something way better. This is so good it is worth the effort of stuffing a zillion little shells. The cheese stuffing is hugged by a little shell and layered with slightly spicy sauce of tomatoes and Italian sausage. Serve with crusty bread.
Ingredients
1 onion, grated
2 cloves garlic, grated
2 tablespoons olive oil
½ teaspoon pepper
1 teaspoon salt
1 tablespoon Calabrian chili paste
2 tablespoons tomato paste
1 pound Italian sausage
28 oz can whole tomatoes
28 oz can crushed tomatoes
2 cup mozzarella
16 oz ricotta
1/2 cup parmesan, grated
1 teaspoon lemon zest, optional
Instructions
Preheat oven to 400 degrees
Heat 2 tablespoons olive oil in sauce pot and add onion, garlic, salt and pepper. Cook 5-8 minutes
Add tomato paste, chili paste and cook for about 2 minutes
Add Italian sausage and brown
Add tomatoes, crush whole tomatoes with back of spoon. Add 1/3 can of water. Add bay leaf and simmer for about 20 minutes.
Make the filling by mixing ricotta, 1 cup mozzarella, 1/4 cup parmesan, lemon zest, salt and pepper.
In the meantime, bring salted water to a boil and cook rigatoni, slightly under. Drain and let cool slightly.
Add about a 1/3 of the pasta and sauce to a casserole dish, stuff the shells with the filling and place in a single layer, add another 1/3 of the sauces and repeat another layer. Top with the remaining mozzarella and 1/4 cup of parmesan.
Cover with foil and bake for 20 minutes, take off foil and back another 15 minutes until golden brown and bubbling.
Let sit for 5 minutes before serving (if you can resist)
Takes 1 hour
Serves 4-6