by JennT1981
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my 47 recipes »
JennT1981's Notes:
Expand2 tablespoons unsalted butter Ask a question about this ingredient
1/4 cup whole wheat bread crumbs Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 1/2 pound Italian sweet sausage Ask a question about this ingredient
14 1/2 ounces can artichoke hearts, drained and chopped Ask a question about this ingredient
1/4 cup sundried tomatoes, finely chopped Ask a question about this ingredient
16 ounces jumbo pasta shells Ask a question about this ingredient
6 cups water, for boiling Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
1 clove garlic, grated Ask a question about this ingredient
2 cups milk Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/8 teaspoon white pepper Ask a question about this ingredient
1/8 teaspoon nutmeg Ask a question about this ingredient
1/2 cup parmesan, asiago, romano blend Ask a question about this ingredient
1 cup mozzarella, shredded Ask a question about this ingredient
Preheat oven to 350 degrees F. In a small skillet melt butter over medium and add bread crumbs. Cook until slightly toasted stirring often, about 5 to 7 minutes. Remove from heat and set aside.
Ask a question about this stepHeat oil over medium heat and add sausage, removed from casing. Using the back of a wooden spoon, break down the sausage and cook until browned, about 8 to 10 minutes. Drain and return to skillet along with artichoke hearts and sundried tomatoes. Stir to combine, remove from heat and set aside.
Ask a question about this stepIn the meantime bring a large pot of salted water to a boil and add shells. Cook just until almost al dente, or tender, about 7 minutes. Drain and set aside to cool. Place shells in a greased 9x13 baking dish.
Ask a question about this stepIn a medium sauce pot melt butter over medium heat. Whisk in flour and cook 2 minutes. While whisking add garlic, milk, salt, white pepper and nutmeg. Bring to a boil, reduce heat to low and simmer until thickened, about 3 to 5 minutes. Stir in parmesan, asiago, Romano blend until smooth.
Ask a question about this stepBegin stuffing shells with sausage mixture until gone and pour cheese sauce over top. Sprinkle with mozzarella and bread crumbs, cover and bake for 25 to 30 minutes. Remove cover last 5 minutes of cooking until golden and bubbly.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
