Delicious New York Italian Stuffed Shells Recipe: A Koji Cooks Special

RETRO STUFFED SHELLS

The Italain restaurant Salvatore"s in Northport. New York where I grew up served a fantastic Stuffed Shell entree, this is my version using sausage. it is retro deliciousness. the red sauce I use is uncooked making it even easier.

RED SAUCE- Recipe (makes about 4 cups)

In a large bowl, combine 1 can (28oz) of crushed tomatoes, 1 tablespoon of dried oregano, 2 teaspoons of dried basil, 1/2 teaspoon of garlic powder, 1 tablespoon of red wine vinegar, 2 teaspoons of sugar, 1 teaspoon of kosher salt, and 20 grinds of fresh black pepper.

SHELLS

1 box of large pasta shells, prepared as per the package instructions.

Cook 1 pound of ground Italian sausage in 1 tablespoon of olive oil until it is completely done.

1 cup of drained chopped spinach (frozen works fine).

1-1/2 cups of shredded mixed Italian cheeses ( parmesan, mozzarella and asiago, plus 1/2 cup.

1 15oz container of ricotta cheese

1 egg

1/2 teaspoon kosher salt

15 turns of fresh black pepper.

METHOD

In a large bowl, combine the sausage, spinach, 1-1/2 cups of the Italian cheese blend, ricotta cheese, egg, salt, and pepper until well mixed. Fill a pastry bag with the mixture and stuff each shell with about 2 tablespoons of filling. Pour about 1/3" of sauce into a baking dish, place the stuffed shells on top, and add a few spoons of the remaining red sauce on top , followed by the remaining 1/2 cup of Italian cheese blend. Cover with foil and bake in a 350°F oven for 30 minutes, then uncover and bake for an additional 10 minutes.

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