Creamy Tuscan Sausage Stuffed Pasta Shells
Rating
Stuff yourself silly with these Creamy Tuscan Sausage Stuffed Pasta Shells!
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 red pepper, finely diced
- 2 cloves of garlic, finely chopped
- 12 sausages, removed from skins
- 200g spinach
- 1 tsp Italian herb seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 1 clove of garlic, finely diced
- ½ tsp chilli flakes
- 150g cherry tomatoes, halved
- 400ml passata
- 1 tsp caster sugar
- 600ml double cream
- 75g parmesan, grated
- 1 tbsp Italian herb seasoning
- 1 tsp salt
- 1 tsp pepper
- 250g giant pasta shells, cooked
- 150g mozzarella, grated
Instructions
- Heat your olive oil on a medium heat in a large sauté pan. Add your onion and cook for about 5 mins until soft.. Add your red peppers and fry for another 5 mins, until all soft and starting to caramelise. Throw in your garlic and cook out for another minute.
- Add your sausage meat to the pan and turn up the heat. Fry for 5 mins until cooked and golden, breaking it up with your wooden spoon as it cooks.
- Throw in your spinach and cook for 2 mins until wilted and all the moisture has evaporated. Add your Italian herb mix, salt and pepper and stir to combine. Set aside.
- Heat your olive oil in a wide saucepan. Add your garlic and chilli flakes and fry for 1 min until fragrant and aromatic. Pop your cherry tomatoes in the pan and simmer for 5 mins, breaking up with your spoon as it cooks down. Pour in your passata and add your sugar. Bring to a boil, then simmer for 15 mins until thick and flavoursome.
- Add your double cream and simmer for 5 mins until the sauce has a thick, velvety texture. Add your parmesan, salt and pepper and and stir to combine.
- Heat your oven to 200°C.
- Using a teaspoon, fill your pasta shells with your sausage mix.
- Pour your sauce into a rectangular baking dish. Place your shells in the sauce and top with cheese. Bake for 20 mins, then grill for 5.
- Serve and enjoy!!
