- Pasta "Shells" - 240 Grams
- Ricotta - 900 Grams
- Parmesan cheese - 240 Grams
- cheese Romano - 1/2 cup
- egg - 1 piece
- Basil leaves - 12 pieces
- parsley - 2 st. spoons
- salt and pepper - - To taste
- olive oil - 2 items. spoons
- bulbs - 1/2 Pieces
- garlic - 5 teeth
- Italian sausage - 220 Grams
- tomatoes - 1350 grams
- sugar - 2 items. spoons
1. Boil the pasta half the time specified in the instructions on the package. Do not digest them! Drain and wash in cold water. Set aside. Heat the olive oil in a large frying pan over medium heat. Add onions and garlic and fry for 1-2 minutes. 2. Add the Italian sausage, breaking it into pieces. Pour in the red wine and cook for 1-2 minutes. 3. Add crushed tomatoes and mix. Add sugar and salt. Bring to a boil, then reduce the heat to a minimum. Cover and cook for 30 to 45 minutes, stirring occasionally. Add seasonings to taste. You can add crushed red pepper. 4. In a separate bowl, mix Ricotta, half Parmesan, Romano cheese, egg, salt and pepper, basil and 2 tablespoons parsley. 5. Fill each "shell" with cooked cheese filling. 6. Lay the pasta cut in a pan in a pan over tomato sauce. 7. Pour the pasta top with sauce and sprinkle with Parmesan cheese. Bake macaroni at a temperature of 175 degrees 25 minutes. Serve with crispy French bread.
Servings: 8