Protein Boost | Unstuffed Fresh Pasta Shells with Sausage Meat
Two Cheeses, Kale & Sweet Pepper
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Everyone’s ready to unstuff. Let’s get out of our winter coats, cut loose and give these big pasta shells some freedom to let it all hang out too! Instead of filling quick-cooking fresh conchiglie, we’re surrounding them in a generous sauce. The jammy tomato base is loaded with wilted kale (pre-chopped for convenience) and chunky sweet pepper, and then luxed with creamy ricotta and grated Grana Padano that bubble under the broiler.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 120g Chopped kale
- 1 Sweet pepper
- 225g Fresh conchiglie pasta
- 200ml Tomato sauce
- 60g Ricotta
- 25g Grana Padano (contains rennet)
- 15ml Minced garlic
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Large oven-safe pan
Large pan
Total Fat
26 g
Saturated Fat
8 g
Sodium
2670 mg
Total Carb
86 g
Sugars
14 g
Protein
52 g
Fibre
10 g
Preparation
Boil the pasta
Preheat the oven to broil. Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 3 to 4 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, halve, core and medium-dice the sweet pepper. In a small bowl, combine the ricotta, ⅓ of the spices and S&P.
Cook the sausage meat
In a large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Sauté the vegetables
Meanwhile, in a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kale, sweet pepper, remaining spices and S&P. Sauté, 3 to 4 min., until softened and wilted.
Broil the pasta & serve
To the pan of vegetables, add the pasta, sausage meat, tomato sauce, ½ the reserved cooking water and S&P. Cook, stirring frequently, 1 to 2 min., until combined. Sprinkle with the Grana Padano and dollop the ricotta over top. Transfer to the oven and broil, 2 to 4 min., until golden brown. Divide the pasta between your bowls. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
