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photo Baked Shell With Roasted Red Pepper Cream Sauce and Italian Sausage Recipe | Say Mmm

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.
6 Servings - 2 hr -
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Servings:6  | Calories:816 | Total Fat:49g  | Chol:137mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 49g
75 %
Sat Fat 23g
115 %
Total Carb 70g
23 %
Fiber 11g
44 %
Sugars 4g
Cholesterol 137mg
46 %
Sodium 1026mg
43 %
Protein 26g
52 %
33% Shells
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
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