I remember when I was younger, the only pasta I would eat would be Shells. Even though all pasta tastes the same, to the 10-year-old me, Shells tasted like gold. Although, now that I think about it, I most likely was attracted to the fact that the sauce would get stuck inside the shells, making them not as dry as usual. Or it could be the fact that i was eating shells for dinner.
What you’ll need:
1 pound Medium shell pasta, fully cooked
16 ounces of your favorite tomato sauce (Classico, please.)
1 pound of Italian sweet sausage
1 green pepper
16 ounces Mozzarella
Give the onion and green pepper a small dice.
Remove the casings from the Italian Sausage by using a serrated steak knife, and carefully cutting the sausage lengthwise. Grab an end of the sausage casing and pull it off.
Grate the mozzarella, and place in the refrigerator until needed.
For the recipe:
In a saute pan, heat olive oil until it is hot, and shimmering. Add the onions and peppers (I also added 1 clove of garlic)
Cook until the peppers are tender, and the onions are translucent. (about 7 minutes on medium heat) Next, Add the Italian Sausage, Salt and cracked black pepper.
Brown the sausage, it should take about 10 minutes.
Add a Chiffonade of Basil and continue cooking until the basil is wilted and heated through. Now add the tomato sauce.
Cook the meat and tomato sauce until it begins to bubble. Turn down heat, and add the shells to the sauce.
Cook briefly, just until the pasta is heated through and the sauce has had a chance to mingle properly with the pasta.
Now, place half of the pasta into a 9×11 baking dish.
put half of the mozzarella on the bottom half of the pasta, place the rest of the pasta on top, and add the remaining mozzarella.
Sprinkle the top with sea salt and bake in a 400* degree oven for 45 minute or until the cheese it bubbling and begins to brown.
I like eating this with crusty, buttered bread.