Move over lasagna, make way for stuffed shells!
There’s something whimsically satisfying about stuffed pasta shells. Is it the shape that conjures up a sunny day at the beach with ocean surf turning over pebbles and shells as the waves retreat? Or is it the seasoned ricotta stuffing hiding inside?
I’m guessing pasta shells were invented by some mischievous pasta maker who created the shape as an act of rebellion against every parent whose ever said to a child, “stop playing with your food.”
This stuffed shell recipe is a nod to spring, with a ricotta stuffing packed with chopped fresh mint leaves.
Usually when I add mint to a recipe, I do so in moderation. Mint is strong. But in this case, ricotta is stronger, and you do need the leaves from an entire bunch of mint to make an impact, and to hold its own with the flavors coming from the tomatoes and Italian sausage.
The combination? Fantastic! The mint, ricotta, tomato, pasta, sausage, together? Perfect.
There’s something whimsically satisfying about stuffed pasta shells. Is it the shape that conjures up a sunny day at the beach with ocean surf turning over pebbles and shells as the waves retreat? Or is it the seasoned ricotta stuffing hiding inside?
I’m guessing pasta shells were invented by some mischievous pasta maker who created the shape as an act of rebellion against every parent whose ever said to a child, “stop playing with your food.”
This stuffed shell recipe is a nod to spring, with a ricotta stuffing packed with chopped fresh mint leaves.
Usually when I add mint to a recipe, I do so in moderation. Mint is strong. But in this case, ricotta is stronger, and you do need the leaves from an entire bunch of mint to make an impact, and to hold its own with the flavors coming from the tomatoes and Italian sausage.
The combination? Fantastic! The mint, ricotta, tomato, pasta, sausage, together? Perfect.
Mint Ricotta Stuffed Shells Recipe
I love the taste and texture of a chunky tomato sauce with this recipe. But if you prefer a smoother sauce, please feel free to pulse it a few times in a food processor or blender.
Ingredients
- 6 ounces jumbo shell pasta (1/2 standard box)
- 1 Tbsp olive oil
- 1/2 pound mild Italian sausage (out of casing)
- 1 cup finely chopped onion
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 28-ounce can crushed tomatoes
- 1/4 cup chopped parsley (packed)
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 15 (or 16) ounces ricotta cheese
- 1 egg, lightly beaten
- 1 bunch of mint, leaves only, chopped (about 1 cup packed)
- 1 ounce (1/4 cup) grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 ounce (1/4 cup) grated Parmesan cheese
- 4 ounces (1 cup) grated Mozzarella cheese
Read More: Mint Ricotta Stuffed Shells
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