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Ingredients

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Directions

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

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  • 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.

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  • 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.

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  • 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; 38 g total fat; 22 g saturated fat; 126 mg cholesterol; 961 mg sodium. 52 g carbohydrates; 17 g protein;

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