Roasted Fennel and Italian Sausage Stuffed Shells
½ package Pasta Cuomo Conchiglioni (large shells), cooked according to package directions, rinsed under cold running water and drained on paper towel
1 large egg, beaten
2 Cups. Ricotta cheese
½ Teaspoon Seasons Fleur de Sel (French sea salt)
⅛ Teaspoon Seasons Pepe e aglio (black pepper blend)
2 cloves garlic, minced
1 pound sweet Italian sausage links
1 medium fennel bulb, trimmed and cut into bite size pieces, reserve fennel fronds for garnish
2 Tablespoons Seasons Milanese Gremolata infused olive oil
½ Cup grated Parmigiano Reggiano cheese
2 Bottles (17.6 oz. each) Don Antonio pasta sauce, your favorite (available at Seasons)
Preheat the oven to 375˚ F. Place the fennel pieces and sausage links in a baking sheet lined with parchment paper and arrange in a single layer. Drizzle with 2 Tablespoons of Milanese Gremolata infused olive oil. Roast for about 15 minutes. Using tongs flip the fennel pieces and sausage links over and roast 10 more minutes or until the sausages are cooked through and browned. Remove from the oven and let cool slightly.
In a large bowl, combine egg, ricotta, Fleur de sel, Pepe e aglio, garlic, and ¼ cup Parmigiano Reggiano. When the sausage is cool enough to handle, cut into bite size pieces. Add sausage and fennel pieces to ricotta mixture and mix well to combine.
Pour 1 bottle of pasta sauce in the bottom of a 9 x 11 casserole dish. Stuff each shell with 1 heaping Tablespoon of Ricotta filling and arrange on top of sauce, stuffed side facing up. Pour the second bottle of pasta sauce over shells and sprinkle with Parmigiano Reggiano.
Bake at 375˚ F for 25 to 35 minutes or until sauce is bubbling and cheese is melted.
Sprinkle with fennel fronds just before serving.