Bacon and cheese sausage stuffed shells
- Preparation 30 min
- Cooking 50 min
- Servings 4 to 6
- Freezing Absolutely
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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.
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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
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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!
Our sommeliers suggest
Hedges C.M.S. 2016
Maltstrom
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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Saison Épeautre, 6%
Maltstrom
Season type beer, brewed with spelled, it will offer you our rustic straw, pepper, grass and lemon zest. The spicy aromas of beer will be found perfectly with the bouquet of spices of the Marinara sauce. This season's subtle notes will resonate with the white wine of the sauce. Quite dry, beer will cut cheese and bacon in the fat. A rustic blond beer for a comforting dish.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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