Mediterranean Stuffed Shells are filled with delicious ingredients like sun dried tomatoes and chicken sausage, then topped with a red wine tomato 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, black pepper, red pepper flakes, oregano and salt.
Reduce the heat to low and simmer while preparing the sausage mixture for stuffing in the shells.
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.
Cover with the remaining sauce, then top with the parmesan cheese.
Bake 25-30 minutes.
Notes
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.