Stuffed Shells With Ground Turkey And Italian SausageFrom sosousme 5 years ago
- For the Marinara: shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 6 cloves garlic, thinly sliced (this was about 2 tablespoons sliced) shopping list
- 1 (28 - ounce) can whole plum tomatoes in juice (I use whole and cut them or mash them myself because they always have to give you the best looking tomatoes when they give them to you whole) shopping list
- Pinch red pepper flakes shopping list
- 6 - 8 fresh basil leaves, thinly sliced (also known as a chiffonade) shopping list
- 12 to 16 jumbo pasta shells (those are the really big ones :-) ) shopping list
- For the filling: shopping list
- 1/4 cup extra virgin olive oil shopping list
- 1 cup chopped onion shopping list
- 1/2 cup finely diced carrot (about 2 small or 1 large) shopping list
- 1 pound lean ground turkey shopping list
- 1/4 pound hot Italian sausage (casing removed if applicable) shopping list
- 2 tablespoons all-purpose flour shopping list
- 1 tablespoon dried oregano (this is pretty oregano aggressive, so if you like less, use less) shopping list
- 1 teaspoon red pepper flakes (also aggressive, so use less if you don't like the heat) shopping list
- 6 - 8 ounces dry red wine (a Chianti or Sangiovese works well here) shopping list
- 1 cup grated Reggian-Parmegiano or combo Parmesan and Asiago shopping list
How to make it
- Prepare the Marinara: In a sauce pan, heat the oil over medium low heat; add the garlic and saute for a about a minute then add the tomatoes. (You can break up the tomatoes before you add them with your hands or by breaking them up with a spoon or throw in the blender or food processor and process, using pulses until roughly chopped but this is how I did them)...add the red pepper flakes. Bring to a simmer, and then break up the tomatoes using a potato masher, mashing and stirring until you have a thick tomato sauce with just tiny pieces of tomato floating through it. Add the basil and simmer for about 20 minutes. Remove from heat and set-aside.
- Cook the pasta shells: Bring a large pot of salted water to a boil; add the pasta, one shell at a time; lower the heat so it is barely simmering and cook, stirring (gently) occasionally until the pasta is al dente (about 3 minutes less then the package indicates). Carefully pour into a colander and rinse with cold water to stop the cooking - set aside (you might notice how I keep saying gentle and careful...jumbo pasta is notorious for breaking apart, and you can't make good shells with broken pasta. By using a gentle cooking and gentle stirring; you will get whole shells that are easy to stuff.)
- Make the filling:
- Heat the oil in a large skillet, add the onion and carrot and saute until the onion is soft and translucent (about 5 - 7 minutes); add the meats and cook, stirring and breaking them apart with your spoon until they have reached a perfect shade of grey (you just want them to loose their pink, do not brown, grey is good in this application); now stir in the flour, oregano and red pepper flakes along with some salt and pepper; once that is incorporated; add the wine and stir it in well, allow this to simmer until the wine is evaporated. Remove from heat and stir in 2/3 of the grated cheese.
- Once all this is cool enough to handle, place about 1 cup of sauce in the bottom of a 12 inch round baking dish. Place 2 tablespoons (approximately) into each shell and set on top of the sauce (meat side up) then cover with remaining sauce. Cover tightly with foil and place in a 375 degree oven for about 20 minutes; when hot and bubbly, remove the foil and sprinkle the remaining cheese on top. Return to the oven and bake for about 5 minutes more, or until the cheese is melted. Serve hot.
- Per Serving: 499 Calories; 29g Fat (8g Sat, 14g Mono, 2g Poly); 28g Protein; 28g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 752mg Sodium.
The Cooksosousme Santa Rosa, CA
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