Student Initiation Games

Stuffed Shells with Italian Sausage Spicy Dumpling

Ingredients for 4 servings


18
shells 2 tablespoons tablespoons) olive oil 1 onion, chopped

3 cloves garlic, chopped degermed
250 g chopped mushrooms
400 g spicy Italian sausage meat
1 liter of homemade tomato sauce (recipe more below) or a good sauce trade
100 g grated Parmesan
150 g fresh goat cheese 100g mozzarella

3 c. tablespoons pesto
2 tablespoon pine nuts 1 egg


15 basil leaves Sea salt and black pepper to taste Tomato sauce

:

1 kg of ripe tomatoes (Marmande, for example) or alternatively 2 large cans diced tomatoes good
1 carrot, peeled and chopped 1 onion, peeled and

chopped 1 sprig thyme 1 bay leaf

3 cloves garlic, peeled degermed
1 tablespoon tomato paste 3 pieces of sugar

a knob of butter olive oil

salt and pepper

1) Turn your oven to 160 ° (th5 )
2) On the fire in a skillet (or casserole) thick, sweat in olive oil and a 1carotte 1 onion, chopped, then add 1 sprig of thyme, 1 bay leaf, 3 cloves garlic crushed, made gently sweat covered 5 minutes and then add 1 tablespoon of tomato paste.
3) Then pour your kg of ripe tomatoes cut into large pieces, salt and pepper, then add 3 pieces of sugar (to remove the acidity).
4) Then put in oven to bake for 1 hour.
5) Remove the thyme and bay leaf in your tomato sauce, then mix and pass through a sieve or fine strainer. drop a pat of butter on top. Now you can enjoy your tomato sauce.

Preparation


1. Cook shells in a large saucepan of boiling salted water until al dente. Drain, then cool under cold water. Drain again and reserve.

2. Meanwhile, in a preheated large skillet over medium heat, heat the olive oil. Sauté onion and mushrooms until they begin to be colored.

3. Increase heat to high heat, then add the sausage meat and garlic. Cook, stirring and breaking up the meat to crumble, until no longer pink and the juices evaporated.

4. Remove the pan fire. Add the basil, pesto, pine nuts, goat cheese and Parmesan. Add salt and pepper. Mix well. Cool slightly and add beaten egg.

5. Preheat oven to 200 ° C (400 ° F). Cover the bottom of a lasagna with tomato sauce. Stuff the shells of the reserved meat mixture and place in dish. Sprinkle with mozzarella. Bake in center of oven 30 minutes. Broil to brown the cheese, if desired. Serve immediately.