Bratwurst Stuffed Shells

I always say this but.. MAKE THIS RECIPE! I was bored and Eva gave me a little time to experiment in the kitchen so I went with it. This turned out to be a totally satisfying dish – probably because I wasn’t thinking about losing the last few pounds of baby weight that I. Still. Have. It’s not the healthiest recipe I’ve made but definitely one of the tastiest!

Bratwurst Stuffed Shells
Serves 2 – 4

2 brats, casing removed (you can substitute for chicken/turkey sausage, but why would you want to??)
1/2 small onion, chopped
2 garlic cloves, chopped
1/4 cup button mushrooms, chopped
1 Roma tomato, chopped medium
1/4 cup red wine
15 jumbo pasta shells
salt & pepper
1 cup your favorite spaghetti sauce (this is mine)
1 tsp herbs de Provence (or Italian seasoning)
1/4 cup shredded Authentic Mexican Blend cheese
Salt & pepper
Cooking spray

Preheat the own to 350F. In a large pot bring water to a boil. Add salt and the pasta. Cook for about 8 minutes, you don’t want the shells to be cooked all the way through because they will finish cooking in the oven. Drain the pasta and run cold water over it to wash off any starch and they won’t stick together.

way more then 15 shells.. not really sure what to do with the rest..

Heat a medium skillet to med-high heat. Add the onion and garlic, stirring so nothing burns. Add the mushrooms and the brats. I didn’t break them up before I added them to the skillet but you can if you want to make your life easier. It wasn’t as easy to break up with a spatula as I had hoped.

The brats are going to give off a lot of grease so be careful not to burn yourself. Add the tomatoes and continue stirring until the brats are cooked through. Lower the heat to medium and add the spices and the wine.

IF YOU HAVE A GAS STOVE: TURN THE HEAT OFF BEFORE ADDING THE WINE! No one wants a house fire. When you’ve added the wine and moved the bottle AWAY from the range, then turn your flame back on. Unless you’re an experienced chef, then flambe away. In which case, why are you reading this?

Anywhooo, allow the wine to reduce down until it creates this luscious, divine, thick, beautiful sauce. Turn the heat off and taste your creation. Be careful not to burn your tongue in all your haste. I may or may not have burned myself – that is up to you to decide.

With a teaspoon, fill the shells and arrange on a baking dish. I used a small one so my shells wouldn’t roll around.

Spoon the tomato sauce over the shells and then sprinkle with cheese. Cover the dish with foil and bake for 30 minutes.



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