The taste and texture of mint and ricotta in this recipe are stunning! The dish is served with delicious sauce that contributes to its taste and makes it outstanding. Choose the ingredients and cook this dish right away!
- jumbo shell pasta : 6 oz.
- olive oil : 1 Tbsp
- mild Italian sausage : 250 g
- onion : 1 cup (chopped)
- garlic : 2 clove (minced)
- tomatoes : 1 can (crushed)
- parsley : 0.25 cup (chopped)
- water : 0.25 cup
- salt : 1 tsp
- black pepper : 1 tsp
- ricotta cheese : 15 oz.
- egg : 1 piece (lightly beaten)
- mint leaves : 1 bunch (chopped)
- parmesan : 1.25 cup (grated)
- mozzarella : 1 cup (grated)
Stages of cooking
Cook the jumbo shell pasta to make it al dente. Follow the instructions specified on the pack. Then drain the pasta and rinse with cold water. Make sure the shells don’t stick to each other. While the shells are cooking, it is high time to cook the sauce. Take a large sauté pan and heat olive oil in it on medium fire. Fry the sausage, garlic and chopped onions for a few minutes. Now, add water, canned tomatoes, salt, black pepper and chopped parsley. Cook for several minutes and taste the sauce. If it lacks something, add one teaspoon of sugar. Keep simmering at reduced heat for a while.
Take a medium-sized bowl and combine the ricotta, one egg, salt, black pepper and chopped mint in it.
Finally, stuff the shells using a tablespoon.
Take a large casserole dish, cover the bottom of it with half of the sauce, add the shells above and cover with the remaining sauce. Dredge with grated cheese.
Bake in the pre-heated to 176 C (350 F) oven for about 30 minutes. Serve warm and enjoy!