Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.
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Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

Stuffed Shells with Peas, Leeks, and Tink’s Mild Italian Sausage

Recipes

Ingredients

  • 9 tablespoons unsalted butter

  • 2 leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, washed well, and drained

  • 1 cup fresh or frozen peas

  • Coarse salt and freshly ground pepper

  • 1 lb. Tink’s mild sausage

  • 6 tablespoons all-purpose flour

  • 1 cups milk

  • 1 cup heavy cream

  • Juice of 1 lemon

  • 1 pound jumbo pasta shells

  • 1/2 cup panko breadcrumbs

  • 6 garlic cloves, minced

  • 1/4 cup fresh flat-leaf parsley leaves

  • 1 tablespoon extra-virgin olive oil

Directions

  1. In a medium sized skillet , brown the sausage over medium high heat (about 15 minutes). Set aside to cool.

  2. In another skillet, melt 3 tablespoons butter over medium heat. Add leeks, and cook until soft, about 5 minutes. Add peas; cook until bright green, about 3 minutes more. Transfer mixture to a bowl, and season with salt and pepper. Stir in the sausage; cover with plastic wrap, and refrigerate until ready to assemble.

  3. Melt remaining 6 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, whisking constantly, 1 minute. While whisking, slowly pour in milk. Continue cooking, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in cream and lemon juice, and season with salt and pepper.

  4. Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add salt and pasta shells; cook 2 to 3 minutes less than package instructions. Drain.

  5. Meanwhile, in a small bowl, stir together breadcrumbs, garlic, parsley, and oil; set aside. Stir 1 cup cream sauce into reserved sausage mixture. Pour another cup cream sauce into the bottom of a 9-by-13-inch baking dish.

  6. Fill each pasta shell with a heaping tablespoon of sausage mixture; arrange in baking dish. Spoon remaining sauce over shells, and sprinkle with remaining breadcrumb mixture. Transfer to oven; bake until mixture is bubbling and the top is golden brown, about 30 minutes. Let cool 5 minutes before serving.