Ingredients:

  • 12 oz jumbo pasta shells
  • 28 oz marinara sauce
  • 2 cups shredded low-moisture mozzarella cheese
  • 15 oz whole-milk ricotta cheese, drained
  • 1 large egg, lightly beaten
  • 1/2 cup freshly grated Parmesan Reggiano
  • 1/4 cup Pecorino Romano
  • 2 cloves garlic, minced into a paste
  • 1 tsp lemon zest
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1/2 lb ground Italian sausage
  • 1/4 cup dry white wine
  • Fresh basil leaves for garnish

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Cook the jumbo shells for 2 minutes less than the package al dente instructions. Drain and rinse immediately with cold water to stop the cooking. Layout shells individually on parchment paper.
  2. In a non-stick skillet over medium-high heat, brown the Italian sausage into small crumbles. Deglaze the pan with dry white wine, scraping up the fond, and simmer until the liquid has evaporated. Set aside to cool.
  3. In a large mixing bowl, emulsify the filling by combining the ricotta cheese, beaten egg, Parmesan Reggiano, Pecorino Romano, minced garlic, lemon zest, sea salt, black pepper, and chopped parsley. Fold in the cooled sausage crumbles.
  4. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Using a spoon or piping bag, fill each pasta shell generously with the cheese and meat mixture and place them in the dish.
  5. Top the shells with the remaining marinara sauce and shredded mozzarella. Bake at 375°F (190°C) until the cheese is bubbling and golden brown. Garnish with fresh basil before serving.