Description

INGREDIENTS:
Meaty Marinara: (Approximate Yield: 7 oz.)

• 2 oz. Bonici Old World Specialties Italian Sausage, Large Chunk (#101817-269)
• 2 oz. Bonici Beef Topping (#102562-269)
• 1 oz. Marinara Sauce, commercially prepared
• 2 oz. Fire-Roasted Diced Tomatoes, commercially prepared

Ricotta Filling: (Approximate Yield: 13 oz.)

• 8 oz. Ricotta Cheese
• 1 oz. Parmesan Cheese, finely shredded
• 1 oz. Romano Cheese, grated
• 1 egg whole, fresh, large
• 1 egg yolks, fresh, large
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Kosher Salt
• Black Pepper, table grind, to taste
• Crushed Red Pepper Flakes, to taste
• Basil, dried, whole, to taste
• Parsley, fresh, chopped, to taste
• Oregano, fresh, chopped, to taste

To Prepare:

• 3 oz. or 5 Jumbo Pasta Shells, commercially prepared, cooked al dente
• 3 oz. Alfredo Sauce, commercially prepared, heated and held hot at or above 135F
• 1 oz. Italian Cheese Blend, shredded (whole milk mozzarella, Provolone, skim milk mozzarella and Parmesan)
• 2 T. Water, tap
• 1 oz. Fire-Roasted Diced Tomatoes, commercially prepared
• 1 oz. Parmesan Cheese, finely shredded
• Parsley, fresh, chopped, Pinch

Directions: 

• Arrange Italian sausage and beef topping in a single layer on separate, parchment lined, sheet pans. Cover tightly and slack in cooler between 32 and 36F prior to use.

Meaty Marinara:

• Combine Italian sausage, beef topping, fire roasted tomatoes and marinara sauce in bowl.  Cover and hold below 40F.

Ricotta Filling: 

• Combine the ricotta cheese, Parmesan cheese, Romano cheese, egg, egg yolk, garlic powder, onion powder, salt, black pepper, crushed red pepper flakes, basil, parsley and oregano in a bowl and fold ingredients together until thoroughly combined. Cover and hold below 40F.

Shells Filling:

• Combine 8 ounces of the prepared ricotta filling in a bowl with 7 ounces of the meaty marinara sauce. Fold ingredients together until well combined. Cover and hold below 40F.

To assemble single serving:

• Stuff each al dente jumbo pasta shell with 1 oz. of shells filling (see recipe above). Arrange the stuffed shells in a half size hotel pan with 2 T. of water.
• Top each stuffed shell with an ounce each of Alfredo sauce, then top with an oz. each of shredded Italian cheese blend.
• Cover the pan of stuffed shells tightly with foil and bake in a preheated 350F convection oven for 10 minutes. Remove the cover from the pan, add the fire roasted tomatoes and continue to bake for an additional 8-10 minutes or until the cheese is golden brown and the internal temperature of the stuffed shells reaches 165F for 15 seconds.
• Remove the lasagna from the oven and arrange on a serving plate with an oz. of hot Alfredo sauce under each stuffed shell. Top the stuffed shells with the shredded Parmesan cheese and chopped parsley.  Garnish plate with the hot fire-roasted diced tomatoes.

Serving Size: 5 Stuffed Shells (Approx. 12 ounces)