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    • Bacon and cheese sausage stuffed shells

    Preparation :30 min Cooking :50 min
    Difficulty :easy
    Servings :4 to 6

    Whether it’s for a rainy day or spoiling yourself with some kick ass pasta, these bacon and cheese sausage stuffed shells are next level! Drink with Washington State Hedges C.M.S, a red wine with notes of black fruit, licorice, violet and cocoa.

    Ingredients

    • 340 g giant shells
    • Olive oil
    • 1 small yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 500 g SMOKY sausage meat by Furca
    • 1 can 796 ml drained Italian tomatoes
    • 1 1/2 cup arugula, roughly chopped
    • 1 cup white beans
    • 2 cups grated mozzarella cheese
    • 1 cup grated Pecorino Romano cheese
    • Salt and pepper from the mill

    Ingredients for the marinara sauce

    • 1/2 small yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • Olive oil
    • 2 tablespoons tomato paste
    • 2 tablespoon white wine
    • 1 tablespoon dried oregano
    • 1 tablespoon sugar
    • 1 can 796 ml diced Italian tomatoes
    • 5 fresh basil leaves
    • 1 teaspoon dried thyme
    • Salt and pepper from the mill

    Preparation

    • In a large saucepan filled with boiling salted water, cook the shell al dente according to package directions. Pour into a colander, rinse with cold water and drain. Add a thin drizzle of olive oil, toss and set aside.
    • In the same large pot heated over medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook stirring 3 to 4 minutes.
    • Add the sausage meat and cook, stirring constantly, 7 to 8 minutes. Break the meat into small pieces as much as possible. Drain off the fat.
    • Add the tomatoes, arugula and beans then season with salt and pepper. Cook for 5 minutes, stirring constantly, breaking tomatoes into pieces.
    • Remove from the heat, add the mozzarella and 1 cup of Romano then mix. Let cool for 15 minutes.
    • For the marinara sauce, in a small saucepan heated over medium heat, add the onion and garlic and add a drizzle of olive oil. Cook, stirring constantly, 3 to 4 minutes.
    • Add the tomato paste, mix and cook for 1 minute. Add the white wine and mix.
    • Add the rest of the ingredients, season with salt and pepper and mix. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Blend.
    • In a large baking dish, pour 3 to 4 ladles of sauce and spread. Stuff the shells with the sausage mixture and place in the baking dish. Bury with the rest of the Romano.
    • Preheat the oven to GRILL. Place the baking dish in the oven and bake, 3 to 4 minutes or until the cheese is golden!
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    Our wine stewards suggest

    +- 25$ Hedges C.M.S. 2016

    From the West Coast in Washington State, the Hedges C.M.S. is a blend of merlot, cabernet and syrah. The vines express themselves here through a personality of black fruits, liquorice, violet and cocoa.

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    Bacon and cheese sausage stuffed shells

    • Preparation : 30 min
    • Cooking : 50 min
    • Servings : 4 to 6

    Ingredients

    • 340 g giant shells
    • Olive oil
    • 1 small yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 500 g SMOKY sausage meat by Furca
    • 1 can 796 ml drained Italian tomatoes
    • 1 1/2 cup arugula, roughly chopped
    • 1 cup white beans
    • 2 cups grated mozzarella cheese
    • 1 cup grated Pecorino Romano cheese
    • Salt and pepper from the mill

    Ingredients for the marinara sauce

    • 1/2 small yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • Olive oil
    • 2 tablespoons tomato paste
    • 2 tablespoon white wine
    • 1 tablespoon dried oregano
    • 1 tablespoon sugar
    • 1 can 796 ml diced Italian tomatoes
    • 5 fresh basil leaves
    • 1 teaspoon dried thyme
    • Salt and pepper from the mill

    Preparation

    • In a large saucepan filled with boiling salted water, cook the shell al dente according to package directions. Pour into a colander, rinse with cold water and drain. Add a thin drizzle of olive oil, toss and set aside.
    • In the same large pot heated over medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook stirring 3 to 4 minutes.
    • Add the sausage meat and cook, stirring constantly, 7 to 8 minutes. Break the meat into small pieces as much as possible. Drain off the fat.
    • Add the tomatoes, arugula and beans then season with salt and pepper. Cook for 5 minutes, stirring constantly, breaking tomatoes into pieces.
    • Remove from the heat, add the mozzarella and 1 cup of Romano then mix. Let cool for 15 minutes.
    • For the marinara sauce, in a small saucepan heated over medium heat, add the onion and garlic and add a drizzle of olive oil. Cook, stirring constantly, 3 to 4 minutes.
    • Add the tomato paste, mix and cook for 1 minute. Add the white wine and mix.
    • Add the rest of the ingredients, season with salt and pepper and mix. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Blend.
    • In a large baking dish, pour 3 to 4 ladles of sauce and spread. Stuff the shells with the sausage mixture and place in the baking dish. Bury with the rest of the Romano.
    • Preheat the oven to GRILL. Place the baking dish in the oven and bake, 3 to 4 minutes or until the cheese is golden!

    Innkeeper, drinks!

    +- 25$ Hedges C.M.S. 2016

    From the West Coast in Washington State, the Hedges C.M.S. is a blend of merlot, cabernet and syrah. The vines express themselves here through a personality of black fruits, liquorice, violet and cocoa.

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