I was channeling my inner Italian with this recipes. I did the 23 and Me DNA test, and I don’t have any Italian in me but lately I have felt like maybe that test was incorrect, seeing that I have been making more pasta lately than half the population of Florence. Also, this is really hard to admit but when I was traveling through Italy, I had already been in Europe for about 20 days and all I wanted was American food. So, I trucked it in the sweltering heat to the nearest Hard Rock Cafe. Passed multiple quaint and culturally rich, Italian restaurants but kept on walking. Finally arrived, sat alone, ordered the sampler platter and ate the whole thing by myself. Basically the moral of the story is if you go to Italy, don’t eat wings at the Hardrock Cafe. Maybe opt for the fresh made pasta and creamy gelato.

These stuffed shells are what I picture when I think about Italian comfort food. Doughy pasta, dripping in homemade San Marzano tomato marinara sauce, and topped with fresh bubbly mozzerella.

Ingredients:

Jumbo Shells

1 large can of San Marzano peeled tomatoes (crushed by hand in large mixing bowl)

1 lb of hot Italian sausage

2 tablespoon Italian seasoning

2 eggs

1 1/2 cup whole milk ricotta cheese

1/2 yellow onion

1 teaspoon minced garlic

1 teaspoon crushed red pepper

3-4 fresh Italian basil leaves (normal basil is also fine)

Fresh grated Parmesan

Mozzerella pearls

Salt and pepper to taste

1 tablespoon olive oil

Directions:

Preheat oven to 350 degrees. Heat olive oil, chopped onion and garlic in skillet over medium heat, cook until translucent. Add the Italian sausage and brown. Cook the jumbo shells according to package, for al dente pasta. In a large mixing bowl, add the ricotta, two eggs, fresh grated Parmesan and 1 tablespoon of the Italian seasoning and stir until fully mixed together. When the sausage is fully cooked, drain out the grease in a strainer. Add back to skillet and reduce heat to low. Stir in the hand crushed tomatoes, sugar, 1 tablespoon Italian seasoning, crushed red pepper, basil and salt and pepper. Let simmer for about 20 minutes. While the marinara sauce is simmering, fill each jumbo shell with the ricotta mixture. Remove the basil leaves. Line a casserole dish with the filled shells. After the marinara is done cooking, cover the shells in the sauce. Then, scatter the a whole package of the mozzarella pearls on top. Bake for 20 min and then broil for about 3 min or until bubbly and golden, watch this carefully because it can burn easily. Scoop out onto a plate or bowl and serve with crusty garlic bread.