Italian Sausage Stuffed Shells with Arrabiatta Sauce

1 Box (12 oz.) Jumbo Pasta Shells

Extra Virgin Olive Oil

5 Garlic Cloves Chopped

1 lb. (3 or 4 Links) Italian Sausage, Spicy Recommended

Salt

Ground Black Pepper

1 Can Artichoke Hearts, Drained and Chopped

1 (15 oz.) Container Ricotta Cheese

¾ Cup Grated Parmesan Cheese

2 Eggs Lightly Beaten

¼ Cup Chopped Fresh Basil Leaves

2 Tablespoons Chopped Flat Leaf Parsley

6 Ounces Coarsely Chopped Pancetta

2 Teaspoons Crushed Red Pepper Flakes

5 Cups Marinara Sauce

1 Cup Shredded Mozzarella

Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add 2 minced garlic cloves and saute until tender, about 1 minute. Add the marinara sauce and the red pepper flakes and bring to a simmer. Remove from heat and let cool.

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 or 5 minutes. Drain pasta.

Meanwhile, a large heavy skillet, heat the olive oil over medium high heat. Saute 3 cloves minced garlic for about 3 minutes. Remove the casings from the sausage and add to the garlic along with ½ teaspoon salt and ¼ teaspoon black pepper. Continue to cook stirring occasionally until the meat is browned. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large mixing bowl combine cooled sausage mixture with ricotta cheese, parmesan cheese, eggs, basil, parsley, salt, and pepper. Stir to combine.

Cover the bottom of a rectangular baking dish with 1 cup of reserved sauce. Stuff shell with sausage and cheese mixture, about 2 tablespoons. Place the stuffed shell in the baking dish and continue stuffing the shells until the baking dish is full. Drizzle the remaining sauce over the shells, top with shredded mozzarella. Bake 20-30 minutes at 400 degrees.

I like to finish the meal with a sweet reisling however I am not a wine expert so feel free to pair with your favorite wine.

This recipe may be frozen and kept in freezer for 1 month. If you are baking from a frozen state then bake for 1 hour.