An Evening in Tuscany Pesto Stuffed Shells

INGREDIENTS:

2 TBSP extra-virgin olive oil

1 lb. ground, spicy Italian Sausage

2 (28 oz.) Cans of San Marzano Tomatoes

1/2 cup vodka

2 TBSP Milford Spice Company’s An Evening In Tuscany

1 lb of jumbo pasta shells

16 oz. whole milk ricotta cheese

2 cups shredded provolone or fontina cheese

3/4 cup basil pesto

8 oz. fresh mozarella, torn

Fresh basil for serving

DIRECTIONS:

Preheat the oven to 350 degrees and grease a 9x13 inch baking dish.

Heat olive oil in a large pot over high heat. When the oil shimmers, add the sausage and brown all over (5 to 8 min.). Reduce heat to low and add the tomatoes, vodka, Milford Spice Company’s An Evening In Tuscany, and a pinch each of salt and pepper. Simmer for 20 minutes.

When the sauce is simmering, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

In a medium bowl, combine the ricotta, provolone or fontina, and 1/2 cup pesto. Transfer the mix to a gallon size zip top bag and snip about a 1/2 inch off of one corner of the bag. You can also just use a spoon to fill the shells.

To assemble, spoon 3/4 of the red sauce in the bottom of the prepared baking dish. Working with one pasta shell at a time, pipe about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining red sauce over top of the shells and then drizzle the remaining 1/4 cup pesto evenly over everything. Top with the mozzarella.

Transfer the baking dish to the oven and bake 30 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil.