3 sweet Italian sausage links, plus a splash of olive oil
3 tablespoons pesto
3/4 cup ricotta
Salt and pepper, to taste
2 cups tomato sauce
18 jumbo shells
Add a splash of olive oil to a large pan, and sear the sausages on medium heat for about 2 minutes per side. Then, transfer the sausages to an oven-safe dish, and bake them for about 20 minutes or until their internal temperature reaches 160 degrees Fahrenheit. Remove the sausages, and let them rest for about 10 minutes.
Cook shells according to package instructions. While the shells cook, chop the sausage, and add it to a large bowl. Add pesto and ricotta to the bowl, and combine the mixture well. Season the mixture with salt and pepper.
Preheat the oven to 350. Add 1 cup tomato sauce to the bottom of an oven-safe dish. Drain the shells, then fill each shell with the sausage mixture, placing them into the oven-safe dish as they’re prepared. Once all shells are filled, top them with the remaining tomato sauce, and bake 20 minutes.