Three-cheese stuffed shells with meaty tomato sauce

Last week Marc and I spent a few days between Christmas and New Years Eve on the Minnesota North Shore with some friends.  When I thought back on the trip, I realized that a lot of it could be summed up by numbers.  So here goes. 

3 days.

12 friends.  

9 pairs of show shoes.

7 pairs of skis.  

(at least) 15 Wii Dance Party dance-off's.

3 pounds of coffee. 

7 cigars.

180 degrees in the sauna.

1 appearance from a Justin Bieber look-alike.

An undisclosed number of bottles of red wine, hard liquor, and home brews.  

5 planned meals.

1 meal that Marc and I were responsible for.

Which brings me to this recipe: 50 stuffed shells.

That's a lot of shells.  Luckily, Marc and I tag-teamed the meal and set up an assembly line of fishing out the piping hot shells from the pot (Marc) and filling the shells with the cheese (me).  It worked out perfectly and the 50 shells were filled before we knew it.  We served the stuffed shells with a caramelized pear and blue cheese salad and some French bread.  The meal was followed by 2 homemade apples pies (recipe coming soon) and coffee and Bailey's, and at the end of it all there were 12 very full and happy bellies.  

I know I said the trip could be summed up by numbers, but those numbers could never truly describe it all.  The amount of love, laughter, and pure joy that was felt throughout the 3 days we had together is indescribable and irreplaceable.  I am truly grateful to have spent so much time with each and every person that came and I can't wait for it all again next year!

adapted from The Pioneer Woman

6-8 servings (I doubled this recipe for serving 12 people)

8 oz jumbo pasta shells

30 oz whole milk ricotta cheese

8 oz Parmesan cheese, grated and divided

1/2 cup Romano cheese, grated

1 whole large egg

1 basil leaves, chopped

4 tablespoons parsley, minced and divided

salt and pepper, to taste

2 tablespoons olive oil

1/2 of a white onion, chopped

5 cloves garlic, minced

1/2 lb Italian sausage

1/2 cup red wine

1 (28 oz) can crushed tomatoes

1 (15 oz) can tomato sauce

2 tablespoons sugar

1/2 teaspoon salt

Directions:

Heat olive oil in large skillet over medium-high heat.  Add the onions and garlic and cook for 2 minutes. Add the Italian sausage and brown, breaking it into small pieces as it cooks.  Pour in red wine and let it cook for 2 more minutes.  Add the cans of crushed tomatoes and stir, then add the sugar and salt.  Bring to a boil then reduce heat to low.  Cover and cook 40-45 minutes, stirring occasionally.  

Meanwhile, in a large bowl combine Ricotta, half of the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons of parsley.  Stir until combined.  Transfer mixture to large freezer sized Ziploc bag and 

set in refrigerator until needed.  

While meat sauce is still cooking, cook the pasta shells for half the cooking time.  Make sure not to overcook.  Drain and rinse in cool water, and set aside.  

Preheat oven to 350 degrees F when meat sauce is done cooking.  

To assemble, coat the bottom of a 9x13 baking dish with about 1/3 of the sauce.  Fill each shell with cheese mixture, by cutting the end of the plastic baggie off and piping it into each shell.  Place the shells face down and top with remaining sauce.  Sprinkle with other half of Parmesan cheese.  

Bake in preheated oven for 25 minutes, or until hot and bubbly.