Entertaining

Sausage and sage stuffed shells

Name: Sausage and sage stuffed shells recipe
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 1/2 white onion, finely chopped; 4.00 garlic cloves, finely chopped; 1 fennel bulb, finely chopped, fronds reserved; 1 long red chilli, finely chopped; 150g cherry tomatoes; 2 tsp balsamic vinegar; 1 tsp caster sugar; 1 cup (250ml) chicken stock; 2 x 400g cans crushed tomatoes or passata; 400g large pasta shells; 1 cup (80g) finely grated parmesan; 2 slices (75g) white sandwich bread, (crusts removed), torn into small pieces, soaked in milk (or water), then squeezed dry; 1 small onion, finely chopped; 200g pork sausage meat; 200g beef mince; 1/4 cup (20g) finely grated parmesan; 1 tbs chilli flakes; 10 sage leaves, finely chopped; 1/4 cup (60ml) extra virgin olive oil; 150g coarse stale sourdough breadcrumbs; 1 garlic clove, finely chopped; 1 tbs baby capers, drained; 1 tbs chopped fennel fronds or parsley; Finely grated zest of 1/4 lemon

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by Monty Koludrovic

Jul 08, 2021

“I use wagyu mince in this one as it makes for a rich saucy finish. Serve the shells open-side up, trust me! I make this spicy but you do you in that regard.”

2 tbs extra virgin olive oil
1/2 white onion, finely chopped
2 garlic cloves, finely chopped
1 fennel bulb, finely chopped, fronds reserved
1 long red chilli, finely chopped
150g cherry tomatoes
2 tsp balsamic vinegar
1 tsp caster sugar
1 cup (250ml) chicken stock
2 x 400g cans crushed tomatoes or passata
400g large pasta shells
1 cup (80g) finely grated parmesan

Stuffing (make extra and freeze leftovers if you fancy)

2 slices (75g) white sandwich bread, (crusts removed), torn into small pieces, soaked in milk (or water), then squeezed dry
1 small onion, finely chopped
200g pork sausage meat
200g beef mince
2 garlic cloves, finely chopped
1/4 cup (20g) finely grated parmesan
1 tbs chilli flakes
10 sage leaves, finely chopped

Pangrattato

1/4 cup (60ml) extra virgin olive oil
150g coarse stale sourdough breadcrumbs
1 garlic clove, finely chopped
1 tbs baby capers, drained
1 tbs chopped fennel fronds or parsley
Finely grated zest of 1/4 lemon

Method

1.

For the stuffing, combine ingredients with 1 tsp salt flakes and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Beat to thoroughly combine. Chill until needed.
2.

For the stuffing, combine ingredients with 1 tsp salt flakes and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Beat to thoroughly combine. Chill until needed.
3.

For the pangrattato, heat olive oil in a medium frypan over medium-high heat and add breadcrumbs. Cook, stirring constantly, for 3-4 minutes until golden and crisp. Add remaining ingredients and cook, stirring for 2-3 minutes until everything is golden and crunchy. Drain on paper towel.
4.

Preheat oven to 180°C. Cook pasta in a saucepan of salted boiling water for 8 minutes or until three-quarters cooked. Drain and lay out on a tray to cool. Fill shells with sausage mixture.
5.

Divide half of the tomato sauce among 6 x 13cm (700ml) baking dishes. Top with stuffed shells, then pour the remaining tomato sauce over the top. Scatter over parmesan. Place dishes on a large baking tray and bake for 30 minutes until golden and bubbling. Remove from the oven and scatter with pangrattato. Bake for a further 5-6 minutes until pangrattato is crispy. Serve immediately.