Baked Shells with Sweet Sausage, Tomatoes and Peas

Name: Baked Shells with Sweet Sausage, Tomatoes and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium pasta shells; One 28-ounce can peeled Italian tomatoes; 2 tablespoons extra-virgin olive oil; 1/2 pound sweet Italian sausage, casings removed; 1 garlic clove, smashed; 1 onion, finely chopped; 1 cup heavy cream; Pinch of dried oregano; Salt and freshly ground pepper; 1/2 pound baked ham, cut into 1/3-inch dice; 1/2 cup frozen baby peas; 1/2 cup freshly grated Parmesan cheese (2 ounces)

Servings: persons

1 pound medium pasta shells
One 28-ounce can peeled Italian tomatoes
2 tablespoons extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed
1 garlic clove, smashed
1 onion, finely chopped
1 cup heavy cream
Pinch of dried oregano
Salt and freshly ground pepper
1/2 pound baked ham, cut into 1/3-inch dice
1/2 cup frozen baby peas
1/2 cup freshly grated Parmesan cheese (2 ounces)

1
Preheat the oven to 350.
2
Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
3
Drain and return to the pot.
4
Puree the tomatoes in a blender or food processor.
5
Pass the puree through a fine sieve to remove the seeds.
6
Heat 1 tablespoon of the olive oil in a large skillet.
7
Add the sausage and cook over moderately high heat, stirring the meat and breaking it up with the side of a wooden spoon, until browned and cooked through, 8 to 10 minutes.
8
Transfer the sausage to a plate and set aside.
9
Wipe out the skillet.
10
In the same skillet, heat the remaining 1 tablespoon of olive oil.
11
Add the garlic and cook over moderate heat until golden, about 1 1/2 minutes.
12
Add the onion and cook until softened but not browned, about 5 minutes.
13
Stir in the tomato puree, heavy cream and oregano and season lightly with salt and pepper.
14
Simmer the sauce over moderately low heat for 10 minutes.
15
Add the sausage and ham and simmer for 10 minutes longer.
16
Stir the sauce into the pasta along with the peas and season with salt and pepper.
17
Transfer the pasta to a 9-by-13-inch baking dish and sprinkle with the Parmesan.
18
Bake for 10 minutes, or until the pasta is heated through and the Parmesan is melted.
19
Serve hot.

910

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound medium pasta shells, One 28-ounce can peeled Italian tomatoes, 2 tablespoons extra-virgin olive oil, 1/2 pound sweet Italian sausage, casings removed, and more.

Yes, Baked Shells with Sweet Sausage, Tomatoes and Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!