Smoky Sausage Stuffed Shells

Ingredients

• 20 uncooked jumbo pasta shells (from 1 [1-lb.] pkg.)
• 2 Tbsp. olive oil
• 1 lb. mild or hot Italian turkey sausage, casings removed
• 4 cups chopped stemmed collard greens (from 1 [12-oz.] pkg. collard greens)
• 1½ cups thinly sliced Vidalia onion (from 1 onion)
• 2 (15-oz.) jars Alfredo sauce (such as Rao’s)
• 6 oz. smoked Gouda cheese, shredded (about 1½ cups), divided
• 1½ cups whole-milk ricotta cheese (from 1 [15-oz.] container)
• ¼ cup panko breadcrumbs

Instructions

1. 1Preheat the oven to 425°F and position a rack about 10 inches from the heat source.
2. 2Boil the jumbo pasta shells in a large pot of salted water until al dente, about 9 minutes. Drain and rinse under cold water, then lay them in a single layer on a clean kitchen towel to dry.
3. 3Warm the olive oil in a 12-inch broiler-safe skillet over medium-high heat. Add the turkey sausage and cook for 6 minutes until it crumbles and starts browning.
4. 4Toss the chopped collard greens and sliced onion into the skillet. Cook for another 6 minutes until the vegetables soften. Transfer the mixture to a large mixing bowl and wipe the skillet clean.
5. 5Place the skillet back over medium heat. Pour in the Alfredo sauce and stir in 3/4 cup of the smoked Gouda. Cook for about 2 minutes until the cheese melts, then remove the pan from the heat.
6. 6Mix the ricotta and the remaining 3/4 cup of smoked Gouda into the bowl with the sausage mixture. Stuff each pasta shell with about 1/4 cup of the filling and arrange them filled side up directly in the Alfredo sauce.
7. 7Scatter the panko breadcrumbs evenly over the stuffed shells. Bake for about 15 minutes until the sauce bubbles around the edges.
8. 8Leave the skillet in the oven and switch the temperature setting to broil. Broil for 4 to 7 minutes until the panko turns golden brown. Watch closely here so the breadcrumbs don't burn.

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