Baked Stuffed Shells with Radicchio and Sausage

Ingredients

• 24 jumbo pasta shells (About 1 1/2 lb; cook until just shy of al dente)
• 1 tbsp extra-virgin olive oil (Plus more for coating the drained shells)
• 1 lb Italian sausage (Sweet or mild, casings removed)
• 2 radicchio (About 1 1/2 lb total; cored and thinly sliced)
• 2 shallots (Finely chopped)
• 4 tbsp unsalted butter (For the besciamella)
• 0.25 cup all-purpose flour (For the besciamella)
• 4 cup whole milk (For the besciamella)
• 6 oz fontina cheese (Grated; divided between the sauce and topping if desired)
• 1 cup Parmesan cheese (Finely grated; divided)
• kosher salt (To taste and for the pasta water)
• black pepper (Freshly ground, to taste)

Steps

1. 1

   Heat the oven to 400°F (200°C). Lightly grease a 9-by-13-inch baking dish and set it aside.

2. 2

   Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook according to the package directions until just shy of al dente; they should still have a firm center because they will finish cooking in the oven.

3. 3

   Drain the shells carefully and spread them on a rimmed baking sheet. Drizzle with a little olive oil and gently turn them so they do not stick together. Cool until easy to handle.

4. 4

   While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, about 6 to 8 minutes.

5. 5

   Add the shallots to the skillet and sauté until softened and fragrant, about 2 to 3 minutes.

6. 6

   Add the sliced radicchio, season with salt and pepper, and cook, stirring often, until wilted and tender, about 5 to 7 minutes. Remove the skillet from the heat and let the filling cool slightly.

7. 7

   To make the besciamella, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, until smooth and lightly fragrant but not browned.

8. 8

   Gradually whisk in the milk, adding it a little at a time to prevent lumps. Bring the sauce to a gentle simmer and cook, whisking frequently, until thick enough to coat a spoon, about 8 to 10 minutes. Season with salt and pepper.

9. 9

   Stir part of the fontina and Parmesan into the hot besciamella until melted and smooth, reserving some cheese for the topping.

10. 10

    Spoon a thin layer of besciamella over the bottom of the prepared baking dish.

11. 11

    Fill each cooled shell with the sausage-radicchio mixture, using a spoon or small piping bag. Arrange the shells snugly in the baking dish with the filling facing upward; they do not need to look perfectly uniform.

12. 12

    Pour the remaining besciamella evenly over the stuffed shells, making sure the pasta is well covered. Sprinkle the reserved fontina and Parmesan over the top.

13. 13

    Bake uncovered for 25 to 30 minutes, until the sauce is bubbling around the edges and the cheese is melted and golden brown. If deeper browning is desired, broil briefly while watching closely.

14. 14

    Let the baked shells cool for about 10 minutes before serving so the sauce can settle.

Notes

The source emphasizes using jumbo shells, cooking them just shy of al dente, and coating them with oil after draining to prevent sticking. The stuffed shells do not need to look perfect before baking; the sauce and melted cheese will cover them. The quantities and detailed method here are reconstructed because the provided page excerpt indicates that the full recipe requires membership and does not expose the ingredient list or instructions.

Nutrition per serving

• main
• baked
• pasta
• Italian
• comfort food
• sausage
• make-ahead friendly