Cheese & Sausage Stuffed Shells
|Italian sausages||6 Ounce|
|Ricotta cheese||1 Cup (16 tbs)|
|Parmesan cheese||2 Tablespoon, grated|
|Parsley||1 Tablespoon, chopped|
|Boiling salted water||1 Cup (16 tbs)|
|Swiss chard||10 Ounce, trimmed and chopped|
|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Tomato paste||2 Tablespoon|
|Canned tomatoes in puree||28 Ounce, chopped (1 Can)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Remove casings from sausages.
Crumble meat into a wide frying pan and cook over medium heat until brown; pour off pan drippings.
Beat egg into ricotta, then combine with sausage, Parmesan, salt, and parsley.
Following package directions, cook giant shells or manicotti in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
To prepare the Swiss chard sauce.
In a medium saucepan, heat olive oil on medium until hot. Add onion and garlic, and cook 6 to 8 minutes or until tender.
Add tomato paste; cook 1 minute, stirring.
Add tomatoes with their puree and 1/4 teaspoon salt; heat to boiling on medium-high. Stir in Swiss chard.
Reduce heat to medium-low and simmer, covered, 10 minutes.
Remove cover and cook 8 to 10 minutes longer or until chard is tender and sauce is thickened slightly, stirring occasionally. Take pan off the heat.
To assemble, stuff pasta shells with sausage-cheese mixture.
Spread half the Swiss chard sauce in an 8-inch-square baking dish.
Arrange pasta side by side in sauce.
Spoon remaining sauce over top.
Bake, covered, in a 350° oven until hot and bubbly (about 30 minutes).
Sprinkle with Parmesan before serving.