Baked Shell With Roasted Red Pepper Cream Sauce and Italian Sausage
A base of roasted red pepper cream sauce swaths pre-cooked, medium-sized pasta shells. I like the sauce smooth and silky, so I purée the roasted pepper mixture before adding a combination of heavy cream and half-and-half, along with three cheeses: ricotta, Fontina, and Asiago. Italian sausage, garlic, and onions, boost the sauce with extra flavor.
Servings:6 | Calories:816 | Total Fat:49g | Chol:137mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 49g
Sat Fat 23g
Total Carb 70g
30% Others combined
28% Sweet Italian sausage
8% Unsalted butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
5 medium red peppers 1 tablespoon olive oil 1 pound hot or sweet Italian sausage, casings removed 1 medium onion, finely chopped (about 1 cup) 2 cloves garlic, minced (about 2 teaspoons) 1/2 cup puréed, canned tomatoes 1/2 cup heavy cream 1/2 cup half and half 2 1/2 tablespoons ricotta cheese 3/4 cup shredded Fontina cheese 1/2 cup finely shredded, aged Asiago cheese, plus additional for garnishing 1 (16 ounce) package medium-size shells, cooked al dente in salted water, drained and rinsed under cold running water Kosher salt 4 tablespoons unsalted butter, cut into small pieces
Directions : View recipe directions on seriouseats.com