Home Sportsman's Kitchen

Stuffed Shells with Sundried Tomato Pesto Cream Sauce

Shopping List
1lbs jimmy Dean Italian Sausage
1 12 oz tub of Ricotta Cheese
1 4 oz jar or Classico Sundried Tomato Pesto usually by the spagetti sauces,(small square jar)
1 box of Jumbo Shells (Pasta)
1 carton of Heavy Whipping Cream( for the pan sauce)
Cooking directions
Fry the Sausage until done , break up real fine
Mix 1/2 of the Pesto with the Ricotta Cheese, (can be done in a food processor) let it set in the fridge
Boil the pasta shells till done , always taste 2 to make sure they are done, rinse, place into fridge to cool (makes the stuffing easier)
Pull the cheese /Pesto mix out and mix the sausage in , stir it till it is mixed well
Pull the cooled pasta shells out and stuff with the pesto mixture,(Easiest way is to use a teaspoon)
Warm the oven to 350 degrees, place stuffed shells into oven to warm 10=15 minutes
Get a sautee pan , put on medium heat place the remaining pesto in the pan and add some of the heavy whipping cream, stir constantly let the sauce reduce , then pour over the baked shells


Enjoy, A CaptainsTable Recipe for your Enjoyment!

Replies

Sign In or Register to comment.