Source: Family Circle

Gallery

Recipe Summary

bake:
7 mins
total:
7 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°F. Puree in a blender red peppers. You should have about 1 cup puree.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

614 calories; fat 38g; cholesterol 126mg; saturated fat 22g; carbohydrates 52g; protein 17g; sodium 961mg.
Advertisement