INGREDIENTS:
• 16 jumbo pasta shells (half 340 g pkg)
• 2 tbsp (25 ml) extra-virgin olive oil
• 1 each onion and sweet green pepper, finely diced
• 2 cloves garlic, minced
• 1 lb (500 g) mild Italian sausage, casings removed
• 1 egg
• 1/4 cup (50 ml) chopped fresh parsley
• 2 cups (500 ml) bottled strained tomatoes
• 1 tsp (5 ml) dried oregano
• Pinch salt
• 3/4 cup (175 ml) shredded mozzarella cheese
• 1/4 cup (50 ml) grated Parmesan cheese
METHOD:
In large pot of boiling salted water, cook pasta until tender but firm, about 14 minutes. Drain.
Meanwhile, in skillet, heat oil over medium heat; cook onion, green pepper and garlic until softened, about 6 minutes. Transfer to bowl; stir in sausage, egg and parsley. Place heaping 1 tbsp (15 mL) in each of the shells. Arrange in greased 8-inch (2 L) square glass baking dish.
In bowl, stir together tomatoes, oregano and salt; spoon over stuffed shells. Sprinkle with mozzarella and Parmesan cheeses; cover and bake in 425°F (220°C) oven for 20 minutes.
Uncover and bake until cheese is golden and instant-read digital thermometer inserted into centre of shell registers 160°F (71°C), about 10 minutes.
– For more Tested-Till-Perfect recipes, visit www.canadianliving.com
