Baked Shells With Red Pepper Puree
- 1 of 4 Preheat oven to 500 degrees F. Puree in a blender red peppers. You should have about 1 cup puree.
- 2 of 4 In a large bowl, combine the puree with canned tomatoes, heavy cream, Pecorino cheese, Fontina cheese, ricotta cheese, Italian sausages and 1/2 teaspoon salt.
- 3 of 4 Bring to a boil in a large pot 5 quarts water and 2 tablespoons salt. Add to the boiling water and cook until just tender pasta shells. Drain the pasta, add to the ingredients in the bowl, and toss to combine.
- 4 of 4 Divide pasta mixture among 6 to 8 individual gratin dishes (1-1/2- to 2-cups capacity). Dot with 4 tablespoons (1/2 stick) unsalted butter. Bake until bubbly and browned on top, 7 to 10 minutes.
Servings Per Recipe: 8
Per Serving: 961 mg sodium, 614 kcal cal., 17 g pro., 52 g carb., 38 g Fat, total, 126 mg chol., 22 g sat. fat