Once I went on a mission to experiment with all the stuffed shell dishes that I could and I think this creation was definately one of our favorites, especially me being a creamy white sauce fan! —JennT1981
whole wheat bread crumbs
1 1/2 pounds
Italian sweet sausage
14 1/2 ounces
can artichoke hearts, drained and chopped
sundried tomatoes, finely chopped
jumbo pasta shells
water, for boiling
clove garlic, grated
parmesan, asiago, romano blend
In This Recipe
Preheat oven to 350 degrees F. In a small skillet melt butter over medium and add bread crumbs. Cook until slightly toasted stirring often, about 5 to 7 minutes. Remove from heat and set aside.
Heat oil over medium heat and add sausage, removed from casing. Using the back of a wooden spoon, break down the sausage and cook until browned, about 8 to 10 minutes.
Drain and return to skillet along with artichoke hearts and sundried tomatoes. Stir to combine, remove from heat and set aside.
In the meantime bring a large pot of salted water to a boil and add shells. Cook just until almost al dente, or tender, about 7 minutes. Drain and set aside to cool. Place shells in a greased 9x13 baking dish.
In a medium sauce pot melt butter over medium heat. Whisk in flour and cook 2 minutes. While whisking add garlic, milk, salt, white pepper and nutmeg. Bring to a boil, reduce heat to low and simmer until thickened, about 3 to 5 minutes. Stir in parmesan, asiago, Romano blend until smooth.
Begin stuffing shells with sausage mixture until gone and pour cheese sauce over top.
Sprinkle with mozzarella and bread crumbs, cover and bake for 25 to 30 minutes. Remove cover last 5 minutes of cooking until golden and bubbly.