Ingredients
The following ingredients have 8 Servings
- 1 (28 ounce) can whole tomatoes with basil
- 1 large shallot (diced)
- 3 cloves fresh garlic (minced)
- 1/2 teaspoon dried oregano (ground in palm)
- pinch of sugar
- 3/4 teaspoon kosher salt (more or less to taste)
- freshly ground black pepper (to taste)
- 16 ounces jumbo shells
- 1 tablespoon sea salt
- olive oil
- 1/2 pound hot Italian sausage (casings removed (and discard) and crumbled)
- 6 ounces fresh arugula (tough stems removed and coarsely chopped)
- 2 cloves fresh garlic (minced)
- 3 cups whole milk ricotta
- 8 ounces fresh mozzarella (diced into 1/2 inch cubes (or about 1 heaping cup))
- 6 tablespoons freshly grated Parmesan cheese
- 1 large egg (lightly beaten)
- chopped fresh parsley for garnish
Instruction
- Fill a large pot with water and season with a tablespoon of sea salt. Bring to a boil, drop in the pasta and cook 2 minutes less than directed on the package. In the meantime, lightly oil a rimmed baking sheet. Drain the pasta and place pasta on the prepared pan.
- Meanwhile add the whole tomatoes and basil to a food processor, pulse until chunky. Combine the tomatoes with the liquids in the can in a medium bowl or liquid measuring cup.
- Heat a teaspoon of oil in a large skillet and cook the crumbled sausage until browned and no longer pink. Use a slotted spoon to transfer the cooked sausage to a bowl.
- Add diced shallot and 3 cloves of minced garlic to the fat in the pan and cook until soft, about 4 minutes. Add in the 1/2 teaspoon of oregano and cook for 1 minute. Add in the tomatoes, sugar, salt and pepper and simmer on medium-low for 10 minutes. Remove and transfer to a clean bowl and wipe the pan out with paper towel or a clean kitchen towel.
- Add a teaspoon of oil to the pan along with the two remaining cloves of garlic. Cook for 1 to 2 minutes before adding in the arugula and a pinch of salt. Cook until wilted and then transfer to the bowl with the Italian sausage. Allow to cool.
- To the bowl with the sausage and arugula, add in the ricotta, mozzarella, Parmesan and beaten egg. Mix until combined and then use teaspoons to fill each shell.
- Pour 2/3 cup of the sauce into the bottom of a large baking pan and spread it around. Place the shells side-by-side and cover with remaining sauce. Sprinkle with 1/4 cup of Parmesan, cover the pan with aluminum foil and bake in a preheated 375 degree oven for 30 minutes.
- Uncover, sprinkle with chopped parsley and serve.