Ricotta-Stuffed Shells Recipe

Ingredients For Ricotta-Stuffed Shells Recipe

• 20 Dried jumbo shell macaroni
• 2 cup Coarsely chopped fresh cremini mushrooms
• 1 Medium fennel bulb, trimmed and chopped
• 1 Medium red or yellow sweet pepper, seeded and chopped
• 1 tablespoon Olive oil
• 8 ounce Bulk italian sausage
• 2 Eggs, lightly beaten
• 2 cup Ricotta cheese
• 0.5 cup Finely shredded parmesan cheese
• 0.25 cup Pine nuts, toasted
• 3.5 cup 1 recipe fresh tomato sauce purchased bottled tomato base pasta sauce
• 0.5 cup Shredded mozzarella cheese
• Snipped fennel leaves
• 1 cup Chopped onion
• 3 Cloves garlic, minced
• 1 tablespoon Olive oil
• 6 cup Coarsely chopped, seeded tomatoes
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Crushed red pepper