After almost a week hiatus from posting new recipes on the blog, I’m back with a bang!

Why no recipes for a week you ask? I’ve been back in my hometown of Edmond, Oklahoma for one of my oldest friends weddings. Congratulations to Jeff, who has been like a brother to me since we were kids, and his new bride Kayla, my parents and I couldn’t be happier for you two!

Now let me tell you about how obsessed I am with this new Mediterranean Stuffed Shell recipe!

There’s so much flavor stuffed inside these shells, then topped off with even more flavor from the homemade red wine tomato sauce, I seriously could not stop eating them last week before I headed home!

Stuffed shells are a fun, new dinner idea that aren’t hard to make! These scrumptious shells can be on the table in less than an hour, and also make great leftovers… if you can manage not to eat them all the first time around 😉

Ingredients

Mediterranean Stuffed Shells

• 6 oz jumbo pasta shells (app 24 shells)
• 1 tbsp olive oil
• 3 links sun dried tomato chicken sausage (crumbled)
• ½ red onion (diced)
• 8 oz crimini mushrooms (de-stemmed & diced)
• 2 cups kale
• 1 cup feta cheese
• ¼ cup capers
• ½ cup sun dried tomatoes
• ½ cup parmesan cheese (shredded)

Red Wine Tomato Sauce

• 2 tbsp olive oil
• 4 cloves garlic (minced)
• 1 can (28 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• ¼ cup red wine
• 1 tbsp fresh basil (chopped)
• 1 tsp black pepper
• ½ tsp red pepper flakes
• ½ tsp oregano
• ½ tsp salt

Preheat the oven to 350°.

Begin by bringing a large pot of water to a boil. Cook the pasta until al dente.

While the pasta is boiling, prepare the sauce.

Heat the olive oil in a sauce pan over medium heat. Add the garlic and sauté 1-2 minutes.

Add the tomatoes, tomato paste and red wine. Add the basil, peppers, oregano and salt.

Reduce the heat to low and simmer while preparing the sausage mixture for stuffing in the shells.

**Note: If you like a less chunky, smoother sauce, you can puree the sauce in a blender or food processor, or with an immersion blender right in the sauce pot (that’s what I did!)

In a large skillet, heat the olive oil over medium heat, add the sausage and cook 3-4 minutes.

Add the red onions and mushrooms, cook 3-4 minutes, then add the kale. Cook for another 3-5 minutes.

Place in a large bowl with the feta,  capers and sun dried tomatoes.

Combine the mixture.

By this time the pasta should be cooked to al dente. Drain and separate the shells. Set aside and allow to cool for 5 minutes.

Spoon the sausage, kale, mushroom mixture into the shells.

Pour half of the sauce in the bottom of an oven safe dish.

Place the shells on top with the openings of the shells facing up.

Can we just take a moment to talk about how colorful and gorgeous these shells are?

Ok, now it’s time to cover them up with the remaining sauce, then top with the parmesan cheese.

Bake 25-30 minutes.

Now it’s time to scoop the cheesy, flavorful amazingness out!

Nom Nom Nom Nom, I want more now!

Take a look at all of the deliciousness inside those shells! Such tasty goodness!

♣ Vegetarian Option: Omit the sausage and double the amount of mushrooms to make this recipe vegetarian.

♦ Gluten Free Option: Use gluten-free large shell pasta to make this recipe gluten-free.