Skillet Stuffed Shells

• Meat

  • 1 lb Loose sweet italian sausage

• Produce

  • 3 cloves Garlic
  • 1 tsp Oregano, fresh
  • 1 tbsp Parsley, fresh
  • 1 Yellow onion, small

• Refrigerated

  • 1 Egg white, large

• Canned Goods

  • 1 1/2 cups Chicken broth
  • 1/3 cup Tomato paste

• Pasta & Grains

  • 12 Shells, jumbo

• Baking & Spices

  • 1 pinch Chili powder
  • 1 tsp Granulated sugar
  • 1 tbsp Italian seasoning
  • 1 Salt and black pepper

• Dairy

  • 1 4 cup grated parmesan cheese + 2 tablespoons, grated
  • 1 cup Ricotta cheese

Found on cookingandbeer.com

Ingredients

• 12-14 jumbo shells
• 1 pound loose sweet Italian sausage
• 1 small yellow onion, chopped finely
• 3 cloves of garlic, finely minced
• 1/3 cup tomato paste
• 1 1/2 cups chicken broth
• 1 tablespoon Italian seasoning
• pinch of chili powder
• 1 teaspoon granulated sugar
• salt and black pepper
• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese + 2 tablespoons
• 1 teaspoon fresh oregano, chopped
• 1 large egg white
• 1 tablespoon fresh parsley, chopped

Directions

• Bring a large pot of salted water to a boil. Boil the shells for 8-9 minutes or until almost al dente, but still have a little bite. Drain and rinse with cold water. Set aside.
• While the shells are boiling, prepare your sauce. In a large nonstick skillet, add the sausage. Cook over medium heat until brown and almost cooked through. Add the onion, and cook for an additional 5 minutes. Add the garlic and cook for 1 more minute. Stir in the tomato paste and continue cooking for about 2 minutes or until it takes on a deep red color. Stir in the chicken broth, 1/2 cup at a time until it reaches your desired consistency. This will range from 1-2 cups depending on your preference. Bring to a simmer and add the Italian seasoning, chili powder, granulated sugar, and salt and black pepper to taste. Reduce the heat to low and cook for 5-6 minutes more. Adjust seasoning to taste and keep over low heat until you are ready to serve.
• In a small bowl, stir together the ricotta cheese, 1/4 cup parmesan cheese, oregano, egg white, and a dash of salt and black pepper. Spoon the cheese mixture into the shells and place the shells directly in the pan with the sauce. Sprinkle the remaining 2 tablespoons of parmesan cheese on top and cover. Cook until the cheese has melted and then remove from heat.
• Serve immediately garnished with fresh parsley and additional parmesan if desired. Enjoy!