Cook Pasta Shells for half of the cooking time, make sure you do not overcook. Drain and rinse in cold water. Set aside.
Heat olive oil in large skillet over medium heat. Add onions and garlic, and saute for about 2 minutes. Add Italian sausage and cook to browned, breaking it into small pieces as it cooks.
Pour in red wine and let it cook for a minute longer. Pour in canned tomatoes and stir.
Add sugar and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low. Cover and cook 30-45 minutes stirring occasionally.
In separate bowl, mix ricotta, half of the Parmesan, Romano, egg, salt and pepper pinches, basil and 2 tablespoons of parsley and basil.Stir until combined and mixed well.
Preheat oven to 350 degrees.
To assemble, coat the bottom of a baking dish with some sauce. Fill each shell with the cheese mixture and place face down in the sauce. Repeat until out of ingredients.
Top Shells with remaining sauce, and sprinkle on remaining Parmesan. Bake at 350 degrees in oven, for 25 minutes or until hot an bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (368g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 212 (45%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 11.3g||57 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 113.2mg||35 %|
|Sodium 1878.3mg||65 %|
|Potassium 761.3mg||20 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 31.7g|
|Protein 27.2g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 475
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