MUSHY PEA RICOTTA STUFFED SHELLS
These mushy pea and ricotta stuffed shells are a TRUE comfort food for a crisp fall evening!
18 to 20 JUMBO shells
1-2 tablespoons avocado oil
3/4 cup mushy peas – from leftovers preferably
1 1/2 cups ricotta cheese
1/4 cup grated pecorino cheese + extra for garnish
2 LARGE garlic cloves, minced
1/2 pound QUALITY sweet Italian sausage
1/2 pound LEAN ground beef
3-4 green onions, sliced thin
1 teaspoon oregano
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes
3/4 teaspoon sea salt, more for the pasta water
FRESH ground sea salt & black pepper, to taste
2 cups homemade tomato marinara sauce (you can use jarred sauce, but we prefer homemade from the garden)
- Preheat the oven to 425°.
- In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little avocado oil to keep them from sticking together.
- Brown sweet Italian sausage, ground beef and green onions until meat is cooked through and crumbly. Drain off grease well!
- In a large bowl, combine the mushy peas with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, FRESH ground sea salt and black pepper.
- Spread the marinara in the bottom of a 9×13 baking dish.
- Stuff each shell with the filling and place in the dish.
- Cover with foil and bake for 20 minutes.
- Uncover and bake 5 minutes more until cheese is browned and bubbly.
- Serve with more marinara on the side.
NOTE: This recipe freezes well for an easy weeknight meal!
- After assembling the shells in the baking dish, cover tightly and freeze.
- To thaw, transfer the dish to the fridge about 10 hours before you plan to serve it.
- Remove from the fridge and let sit at room temp while the oven preheats.
- Bake, covered, for 30 minutes, or until thawed and warmed through.