⁠Italian Sausage Stuffed Pasta Shells

1H 10M

Pesto is a sauce that is prepared cold and added to hot pasta. In Liguria, it’s usually prepared with a pestle and mortar, first grinding the garlic with a pinch of sea salt and gradually adding and grinding all the other ingredients, ending with a splash of olive oil.

Ingredients

2 tbsp Garofalo extra virgin olive oil
4 sausages, skins removed
1 tbsp Italian herbs
1 onion, diced
4 cloves garlic, sliced
200ml red wine
100ml water

Pesto sauce

200g Garofolo conchiglione
50g shredded mozzarella
1 ball mozzarella
400g Garofalo chopped tomatoes
Basil, a handful of leaves
3 tbsp parsley, chopped finely
Sea salt and black pepper to taste

Method of Prepration

Preheat the oven to 180°C. Heat the olive oil in a large frying pan and add the sausages. Season with salt, pepper and Italian seasoning and fry until caramelised.
Add onions and garlic and cook for 5 minutes.
Deglaze the pan with the red wine, add the Garofalo chopped tomatoes and water and cook on medium for 10 minutes.
Meanwhile, cook the Garofolo conchiglione for 10 minutes in boiling salted water.
When the ragu has reduced, remove from the heat and stir in the shredded mozzarella and fresh parsley.
Spoon a ladleful of sauce in a deep baking dish, then place the cooked Garofolo conchiglione on top of the sauce in a single layer.
Fill the shells with the ragu and tear over a ball of mozzerella.
Bake for 10 minutes in the oven until the cheese is gooey.
Spoon into shallow bowls and dot with fresh basil. Enjoy!

Preheat the oven to 180°C. Heat the olive oil in a large frying pan and add the sausages. Season with salt, pepper and Italian seasoning and fry until caramelised.
Add onions and garlic and cook for 5 minutes.
Deglaze the pan with the red wine, add the Garofalo chopped tomatoes and water and cook on medium for 10 minutes.
Meanwhile, cook the Garofolo conchiglione for 10 minutes in boiling salted water.
When the ragu has reduced, remove from the heat and stir in the shredded mozzarella and fresh parsley.
Spoon a ladleful of sauce in a deep baking dish, then place the cooked Garofolo conchiglione on top of the sauce in a single layer.
Fill the shells with the ragu and tear over a ball of mozzerella.
Bake for 10 minutes in the oven until the cheese is gooey.
Spoon into shallow bowls and dot with fresh basil. Enjoy!

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