Sausage Cheese Stuffed Shells With Tomato Mushroom Sauce

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Another family favorite. This dish may be prepared a day ahead of time.

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Steps

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Tomato mushroom sauce:.

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In a frying pan or dutch oven , cook bacon strips until crisp.

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Remove cooked bacon , and drain on paper towels.

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Reserve 3 tablespoons bacon fat and discard the rest.

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Using the same frying pan , place 3 tablespoons bacon drippings , mushrooms and garlic into the pan.

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Cook mixture over low heat until mushrooms are softened.

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Add tomatoes , basil and pepper.

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Cook uncovered over medium-high heat for about 15 minutes or until sauce boils and thickens.

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Crumble the bacon and stir it into the sauce , season with a bit of salt.

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While waiting for the pasta water to boil , start the sausage filling.

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When water is at a rolling boil , add the pasta and cook it according to package directions , until it is almost done.

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When pasta is cooked , drain it , rinse it with cold water , and drain it again.

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Stuff the shells with the sausage ricotta mixture.

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Pasta stuffing: if necessary , remove casings from sausage , and crumble the meat.

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In a frying pan , cook crumbled.

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Ingredients

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sweet italian sausage link, egg, ricotta cheese, parmesan cheese, salt, flat leaf parsley, tomato sauce & mushrooms, shell pasta, boiling water, bacon, bacon drippings, mushroom, garlic, italian tomatoes, dried basil, ground black pepper