Sausage and Tuscan Kale Stuffed Jumbo Shells Pasta
Sausage and Tuscan Kale Stuffed Jumbo Shells Pasta
Creamy, savoury and golden with cheese, these Tuscan-inspired stuffed jumbo shells are pure comfort.
50 minutes total
- Appetizer
- Black Pepper
- Dairy/Cream
- High Protein
- Intermediate
- Italian Heritage Month
- Lemon/Lemon Zest
- Pork/Sausage
- Quick and Easy Recipes
- Red Chili Pepper Flakes
- Ricotta Cheese
- Winter and Soup Recipes
Inspired by Tuscany, these Sausage and Tuscan Kale Stuffed Barilla Jumbo Shells combine savoury Italian sausage, tender greens and a creamy cheese filling with a rich tomato cream sauce. Comforting and full of flavour, these jumbo shells are the kind of cozy dinner everyone will want to gather around for.
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Ingredients
Serves 5
| 1 box | Barilla Jumbo Shells |
| Pinch of salt | |
| 1 tbsp | Olive oil |
Filling
| 1 lb | Italian sausage (casings removed) |
| 1 | Shallot, finely diced |
| 3 | Cloves garlic, minced |
| 2–3 cups | Packed Tuscan kale, stems stripped and finely chopped |
| 1 cup | Ricotta |
| 1/2 cup | Parmesan |
| 1/2 cup | Mozzarella |
| 1 | Egg yolk |
| Zest of 1/2 lemon | |
| 1/4 tsp | Red pepper flakes |
| Pinch of salt | |
| Pinch of pepper | |
| Pinch of fresh basil |
Sauce
| 1 tbsp | Olive oil |
| 2 | Cloves garlic, minced |
| 1 can (400ml) | Crushed tomatoes |
| 1 tsp | Oregano |
| Pinch of sugar | |
| Pinch of salt | |
| Pinch of pepper | |
| Pinch of basil | |
| 1/2 cup | Heavy cream |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Boil salted water and cook Barilla Jumbo Shells for 2 minutes less than on the box.
Step 2
Reserve ½ cup pasta water, drain, toss with olive oil.
Step 3
For the filling, brown sausage for four minutes, add shallot and garlic and cook for an additional minute, add Tuscan kale, and cook until wilted. Transfer to bowl, cool for two minutes.
Step 4
Fold in ricotta, parmesan, mozzarella, egg yolk, lemon zest, red pepper, salt, pepper, basil.
Step 5
Fill shells with a spoon, generous mounded fills
Step 6
For the sauce, wipe the pan, add oil and garlic, and cook for 30 seconds. Add tomatoes, oregano, sugar, salt, pepper, simmer for three to four minutes, stir in cream, simmer two more minutes.
Step 7
Nestle the shells filling side up into the sauce.
Step 8
Spread remaining mozzarella and parmesan over the shells.
Step 9
Cover and cook on low heat for 4 to 5 minutes, until the cheese melts.
Step 10
Top with basil and parmesan, then serve.
Discover the recipes
At the festival, these delicious recipes will bring people together in celebration of Italian heritage and flavour.