Sausage and Lamb Stuffed Shells

Some recipes are special because of how they taste, while others are special because of the memories they bring back. These stuffed shells are one of those recipes for me—they’re based on my mom’s recipe, which was one of the first things I would ask her to make whenever I came home from college.  I’ve made a few changes over the years, but they still have that same comforting, homemade feel, and because you can prep ahead and bake only what you need, they’re perfect for a relaxed date night at home.  Make a full batch, open a bottle of wine, and enjoy a restaurant-worthy dinner without spending the whole evening in the kitchen.

Ingredients:

1 pound of jumbo shells 

**Note: you likely won’t need all of these, but it’s handy to have extra shells in case they break while you’re stuffing them

2 pounds of ground Italian sausage

1 pound of ground lamb

1 large or 2 small sweet onions, finely diced

8 cloves of garlic, minced

1 TBSP olive oil

2 TSP salt

1 TSP black pepper

¼ cup of heavy cream

1 large egg

1 jar of pre-made pasta sauce (I used Rao’s Roasted Garlic Marinara)

8-10 oz of shredded mozzarella 

Fresh basil for garnish

Shaved Parmesan for garnish

Recipe:

  1. Bring a large pot of salted water to a boil, then add your shells.  Cook for about 8 minutes, then drain.  You want the shells pliable, but not quite cooked al dente, because you’ll be baking them.

  2. Line 1-2 sheet pans with aluminum foil, then arrange the shells in a single layer to cool.  Make sure they aren’t touching so they don’t stick together as they cool.

  3. While your shells cool, start the filling.  Heat a medium-large skillet over medium heat and add the olive oil.  When the oil is hot, add the garlic and onion and cook until the garlic is fragrant and the onions start to soften and turn slightly translucent.

  4. Once cooked, add the garlic and onions to a large bowl with the Italian sausage, lamb, salt, and pepper.  In a separate bowl, whisk together the egg and heavy cream, then add it to the rest of the filling.  Mix until everything is evenly combined.

  5. Once your shells have completely cooled, add a heaping tablespoon of filling into each one, then arrange in a single layer, filling side down, in a casserole dish. 

    **Note: You will need 2-3 casserole dishes depending on size if you make the full recipe. **

  6. Cover the casserole dish(es) with press-and-seal wrap and let rest in the fridge for at least 30 minutes and up to 4 days.

  7. When resting is complete, remove the casserole dish(es) from the fridge and let them sit at room temperature while your oven preheats to 350 degrees.

  8. Pour the sauce over the shells, then add the shredded mozzarella.

  9. Bake uncovered for about 30 minutes, until the sauce is bubbling and the cheese is golden brown.

  10. Remove from the oven and garnish with the shaved parmesan.  

  11. Let the shells cool for about 10 minutes, then serve with freshly torn basil.  Enjoy!