Categories: Pasta

Ingredients

• 24 jumbo pasta shells
• 1 cup diced onions
• 2 tbsp. olive oil
• 1 tbsp. minced fresh garlic
• 1 lb. ground pork
• 1 tbsp. chopped fresh rosemary
• 1/4 cup dry sherry
• Salt and red pepper flakes to taste
• Balsamella (see recipe)
• Roasted Tomato Sauce, divided (see recipe)
• 1 cup shredded Romano
• 1/2 cup thinly sliced fresh basil

Directions

1. Preheat oven to 400.

2. Parboil shells in a pot of boiling salted water until pliable, 7 minutes; drain, rinse with cold water, then drain again.

3. Cook onions in oil in a skillet over medium heat until softened, 4 minutes. Add garlic; cook until fragrant, 1 minute. Add pork and rosemary; cook until browned, crushing pork with a potato masher until fine, 8-10 minutes.

4. Stir in sherry and cook until nearly evaporated, 5 minutes; season with salt and pepper flakes, let cool completely, then stir in Balsamella.

5. Spread 3 cups tomato sauce in the bottom of a 3-quart baking dish. Divide pork mixture among shells, arrange on top of sauce, cover with foil, and bake 15 minutes. Remove foil, sprinkle shells with Romano, and bake until cheese is golden, 15 minutes; let rest 5 minutes, then garnish with basil, and serve with remaining 1 cup tomato sauce.

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