Sugo Crudo –  No-Cook Italian Tomato Sauce

In Italy, sugo crudo — meaning “raw sauce” — is a summertime favorite that captures the very essence of fresh, ripe tomatoes. Sweet, juicy tomatoes are paired with fragrant basil, garlic, and rich extra virgin olive oil for a pasta dish that’s as simple as it is unforgettable. Best of all, it’s ready in the time it takes to cook your pasta.
While it’s a traditional dish often enjoyed during Ferragosto on August 15th, when families gather to celebrate the height of summer, it’s just as delicious any time you have sun-ripened tomatoes on hand. Light, vibrant, and bursting with flavor, it’s the perfect recipe for warm-weather dining — or for bringing a taste of summer to your table year-round

Things to know about this Sugo Crudo –  No-Cook Italian Tomato Sauce

Things to Know About This Sugo Crudo – No-Cook Italian Sauce

• Use the ripest tomatoes – The flavor of this sauce depends entirely on high-quality, sun-ripened tomatoes.

• Let it rest – Allow the sauce to sit at room temperature for 15–30 minutes to let the flavors meld.

• Choose good olive oil – A fruity, extra virgin olive oil enhances the taste beautifully.

• Customize freely – Add a pinch of red pepper flakes or extra garlic if you like a little heat or more flavor.

• Serve immediately – Toss with hot pasta right before serving so the sauce stays fresh and vibrant.

• Add fresh mozzarella pearls – Gently fold in small mozzarella pearls just before serving for a creamy, melty texture that complements the fresh tomatoes

• Craving More Italian Sauces?

  If you loved this Sugo Crudo, you won’t want to miss these other favorites:
  Classic Italian Sunday Meatball Sauce – Slow-simmered, rich, and perfect for hearty pasta nights.
  Caprese spaghetti Roasted Tomato Sauce – Smoky, bold, and full of flavor for your next pasta dish.

  Bring the taste of Italy to your table again and again!

Ingredients

• Servings: 4
  Prep Time: 15 minutes
  Cook Time: 10 minutes (for pasta)
  Total Time: 25 minutes

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  Ingredients

  • 2 pounds ripe tomatoes (heirloom, cherry, or San Marzano)

  • 1 cup extra virgin olive oil

  • 2 cloves garlic, finely minced

  • ½ cup fresh basil leaves, torn

  • 1 teaspoon salt (plus more for pasta water)

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon red pepper flakes (optional)

  • 1 pound pasta (spaghetti, linguine, or penne

  • 2 cups mozzarella pearls or balls cut in half

Instructions

1. 1. Prepare the tomatoes

      • Slice the tomatoes in half, remove most of the seeds, and chop into small pieces. For a smoother texture, pulse them briefly in a food processor.

   2. Mix the sauce

      • In a large mixing bowl, combine chopped tomatoes, fresh mozzerella garlic, basil, olive oil, salt, black pepper, and red pepper flakes if using.

      • Stir gently, cover, and let rest at room temperature for 15–30 minutes while you cook the pasta.

   3. Cook the pasta

      • Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of the cooking water before draining.

   4. Bring it all together

      • Toss hot pasta with the sugo crudo, adding a splash of the reserved pasta water if needed to help the sauce coat the noodles.

   5. Serve immediately

      • Garnish with more basil and a drizzle of olive oil. Serve warm or at room temperature with crusty bread.

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   Tips for the Best Sugo Crudo

   • Tomatoes matter most – Use the ripest summer tomatoes you can find.

   • Let the sauce rest – This allows the garlic and basil to infuse the tomatoes.

   • Quality oil is key – Choose a fruity, rich extra virgin olive oil.

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   Serving Suggestion

   Perfect for a light summer lunch with chilled white wine, a crisp salad, and bread for soaking up every drop.

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Easy Authentic Spaghetti Carbonara (No Cream!)

There was always one pasta dish that flew out of the kitchen faster than we could twirl it onto plates—Spaghetti alla Carbonara. Simple, rich, and irresistibly comforting, it was a favorite at our restaurant, where we served it up for around $19 a plate. But what most people don’t realize is how easy (and affordable!) it is to make at home. With just five pantry-friendly ingredients—eggs, Pecorino, pancetta or guanciale, pepper, and pasta—you can bring that same creamy, peppery magic to your own table in 20 minutes flat.

Carbonara is the kind of dish that proves simple can be extraordinary. There’s no cream , just the magic of emulsified pasta water and egg creating that iconic velvety sauce.

This version is my go-to at home: comforting, quick, and every bit as satisfying as the one we used to serve at the restaurant.

Servings: 3-4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minute

Ingredients

• 1/2 lb. spaghetti
• 3 egg yolks + 1 whole egg
• 1 cup grated pecorino Romano
• 6 oz .guanciale or pancetta
•  2 Tbsp. Toasted and freshly ground black peppercorns
• slash of pasta water

•  Instructions:

  1. Cook the spaghetti
     Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of the starchy pasta water, then drain.

  2. Toast the peppercorns  add the peppercorns to a dry skillet and toast until fragrant ( 3-4 minutes) then grind in a mortar or small food processor. Set aside

  3. Cook the pancetta In the same pan
     While the pasta cooks, add the guanciale or  pancetta to a cold skillet. Turn heat to medium and cook until crispy and golden, about 5–6 minutes. Turn off the heat.

  4. Make the egg mixture
     In a bowl, whisk together eggs, Pecorino Romano, and a generous amount of black pepper.

  5. Combine it all
     Add hot, drained pasta to the pan with pancetta (off heat). Toss to coat in the rendered fat.

  6. Temper the eggs
     Slowly pour in the egg mixture while tossing quickly to prevent scrambling. Add a splash of reserved pasta water to loosen and create a silky sauce. Keep tossing until glossy and creamy. Use more water if needed.

  7. Finish & serve
     Plate immediately with extra Pecorino and black pepper on top.

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Caprese Spaghetti with Roasted Tomato Sauce

Nothing says summer like a Caprese-inspired pasta dish, and this Caprese Spaghetti with Roasted Tomato Sauce is the perfect way to celebrate simple, fresh flavors. Sweet, oven-roasted tomatoes blended into a rustic sauce coat long strands of spaghetti, while creamy mozzarella pearls and fresh basil bring the classic Caprese touch. It’s a light yet satisfying meal that tastes like a sunny afternoon in Italy—easy enough for a weeknight, but special enough to serve to guests. If you love juicy tomatoes, fragrant basil, and the magic of melted mozzarella, this dish will quickly become a favorite.

Things to know about this Caprese Spaghetti with Roasted Tomato Sauce

• The sauce can be made ahead: Roast your tomatoes, blend them into a sauce, and store it in the fridge for up to 4 days or freeze for longer. This makes it easy to pull together dinner on a busy night—just boil your pasta, reheat the sauce, and toss everything together.

• Perfect for peak summer tomatoes: This recipe shines when you use ripe, in-season tomatoes. Roasting them concentrates their sweetness and creates a rich, slightly smoky flavor that elevates the entire dish.

• Caprese twist adds creaminess: Fresh mozzarella pearls melt slightly from the warmth of the pasta and sauce, creating a luscious texture without needing cream or butter. The fresh basil finishes it all off with a bright, aromatic pop.

• Simple ingredients, big flavor: You only need a few pantry staples plus fresh tomatoes, basil, and mozzarella—but the result is a restaurant-worthy dish that feels both comforting and fresh.

• Serve warm or room temp: It’s delicious hot off the stove, but also works beautifully as a room-temperature pasta for summer gatherings or easy lunches.

• Ready to bring the taste of summer to your table? Try this Caprese Spaghetti with Roasted Tomato Sauce and let the fresh, flavors speak for themselves. Don’t forget to snap a photo and tag me—I’d love to see your creations. And if your looking for more easy pasta dishes try my one pan orzo with summer vegetables. ENJOY!!!

Ingredients

• 12 oz. spaghetti
• 1-1 1/2 lb. Roma tomatoes
• 1 medium size garlic bulb cut in half
• 3 Tbsp. olive oil
• 2 Teaspoon dry oregano
• 1 cup fresh mozzarella
• 1/2 cup torn basil leaves
• salt and pepper to taste

Instructions

1. Cook the paste in boiling salted water el dente. Reserve 2 cups of the pasta water before draining
2. Wash and dry the tomatoes then cut them in quarters.
3. Place the tomatoes in a bowl season with the olive oil, oregano, salt and pepper. Then transfer to an oven proof dish. Nestle the sliced garlic halves in with the tomatoes, drizzle with olive oil .
4. Roast in a per heated 400 degree oven for 20 -30 minutes. or until the tomatoes are charred and the garlic is soft. Let cool slightly then Squeeze the garlic onto the tomatoes  Use an emersion blender or food processor to blend the tomatoes and garlic to a smooth consistency. Transfer to a saute pan bring to a simmer add the fresh mozzarella. and pasta water cook 5 minutes longer .
5. Toss the pasta in the roasted tomato sauce add the basil leaves. ENJOY!!

Easy Homemade Marinara Sauce

This Easy homemade Marinara sauce is an Italian mother sauce, from this basic recipe the meal possibilities are endless. Marinara sauce is a tomato sauce usually made with tomatoes, garlic and herbs.

Your going to love this recipe for so many reasons. First you only need a few pantry ingredients, seven to be exact, if your counting the water. Second it’s so easy, you’ll wonder why you never made it before. Another thing this Easy Marinara Sauce is freezer friendly. One important thing about this recipe since it’s make with tomatoes, be sure to use the best brand you can find, here’s the crushed tomatoes and the tomato sauce I use. When I make it I always make more than I need and freeze it in different size containers for ready made meals or to add to recipe.

But the best part is it’s one of those Italian sauces everyone loves.

If your looking for a good all around stock pot this is the one I use for most of my sauces, stews,  and soups. It’s the prefect size comes with a lid and it’s good quality, so you only need one.

Ingredients

• 2 Tablespoons each olive oil and butter
• 1 chopped yellow onion
• 2 cloves of garlic
• 1 bunch chopped Italian parsley
• 1 28 oz. can crushed tomatoes ( preferably San Marzano)
• 1 14 oz. can tomato sauce
• 1 -2 cups  of water from rinsing out the cans
• 1/2 cup red wine
• 1 Tbsp. fresh or dry oregano
• 1 cup  chopped fresh basil

Instructions

1. In a medium size stock pot bring the oil and butter to medium heat
2. Chop the onion, parsley and garlic together add to the stock pot
3. Saute until tender and just beginning to brown
4. Add the rest of the ingredients except for the basil
5. Bring to a boil lower the heat and simmer covered for 45 minutes stirring occasionally. Uncover, add the basil and simmer 15 minutes longer. ENJOY!!!

6. You said:

   You said:

   If you’re adding pre-baked meatballs or Italian sausage to your easy marinara, just nestle them into the sauce once it’s simmering. Let everything cook together for an additional 30 minutes, uncovered or partially covered, to allow the flavors to meld. This gentle simmer infuses the sauce with the savory richness of the meat while keeping the texture of your baked meatballs or sausage intact. It’s a simple way to transform a basic marinara into a satisfying, protein-packed main dish.

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   Here are a few great storage options for your easy marinara sauce:

   1. Refrigerator (Short-Term)

   • How long: Up to 5 days

   • Container: Airtight glass jars or BPA-free plastic containers

   • Tip: Let the sauce cool completely before refrigerating

   2. Freezer (Long-Term)

   • How long: Up to 3 months

   • Container:

     • Freezer-safe zip bags (lay flat for easy stacking)

     • Plastic deli containers

     • Glass mason jars (leave room at the top for expansion)

   • Tip: Label with date and portion size

   3. Ice Cube Trays (For Small Portions)

   • How long: Up to 3 months in freezer

   • Use: Perfect for quick meals or sauces for 1

   • Tip: Once frozen, pop cubes into a freezer bag for easy access

Italian olive oil dip and marinade

In our Italian restaurants, we always placed a small bowl of olive oil on the table—simple, unassuming, and always appreciated. It was usually just olive oil, and balsamic vinegar with a touch of garlic or dried herbs. Nothing fancy, but it brought warmth and welcome to the table.

This recipe is a love letter to that memory—with a little more flair. It’s an elevated Italian-style dipping oil made with briny green olives, sweet sun-dried tomatoes, fresh parsley, lemon zest, and plenty of garlic. It’s bold, herby, a little spicy, and totally addictive.

And just like many good Italian recipes, it’s versatile. It works beautifully as a marinade for chicken, shrimp, or vegetables—or spooned over grilled bread or roasted potatoes.

Things to know about this Italian olive oil dip and marinade recipe

Ingredients

• 2 cups extra virgin olive oil
• 1/3 cup balsamic vinegar
• 1 cup( total) of mixed  green olives and kalamata olives, pitted and roughly chopped
• 1/2 cup chopped sundried tomatoes in oil
• 2 gloves finely minced garlic
• 1 teaspoon red pepper flakes ( adjust to taste)
• 1 teaspoon dried oregano
• 1 Tbsp. each chopped fresh  Italian parsley and basil

Instructions

1. Combine all ingredients in a bowl and stir to combine.

2. Let it sit for at least 15 minutes to allow the flavors to infuse.

3. Taste and adjust the seasoning as needed.

4. Serve at room temperature. Enjoy!!!

Easy No-Cook Pizza Sauce

This easy no-cook pizza sauce is made with crushed tomatoes and smooth tomato sauce—ready in minutes and packed with bold Italian flavor.

It’s the same simple, delicious sauce we used at our family’s pizzeria—the first pizza place in our town to offer delivery, even before Domino’s! Whether you’re making a quick weeknight pizza or recreating nostalgic takeout nights, this sauce brings authentic pizzeria taste right to your kitchen.

 Things to know about This easy no-cook pizza sauce

• Use quality tomatoes: For the best flavor, use good-quality canned crushed tomatoes and tomato sauce. Look for San Marzano or Italian-style plum tomatoes if possible—they’re naturally sweeter and lower in acidity, which gives the sauce that rich, pizzeria-style taste. If they are whole crush them with your hands. for a slight chunky sauce or blend if you prefer a smoother consistency.

• No cooking needed: This sauce comes together with just a bowl and a spoon—no stove required. It’s perfect for busy nights or homemade pizza parties.

• Customize to taste: Add a pinch of sugar for sweetness, a splash of olive oil for richness, or a sprinkle of dried oregano and garlic powder for a classic Italian flair.

• Freezer-friendly: Make a big batch and freeze in portions. It keeps beautifully and makes pizza night even faster next time.

• Great on more than pizza: Try it as a quick dipping sauce for breadsticks, calzones, or mozzarella sticks! If your looking for a delicious pizza crust recipe I have one for you Neapolitan overnight pizza dough

Easy No -Cook Pizza Sauce

Easy 4-Ingredient Strawberry Jam

There’s nothing quite like making a batch of homemade strawberry jam — it fills the kitchen with the sweetest smell and always reminds me of how simple ingredients can create something really special. This easy 4- ingredient strawberry jam recipe  uses just strawberries, sugar, orange slices, and one clever little trick: a whole apple simmered in the pot to naturally thicken the jam without any added pectin. The apple does its job and is removed before jarring, leaving you with pure, vibrant strawberry flavor.

It’s an old-school method I love — no fuss, no fancy ingredients — just a beautifully rich jam that’s perfect on toast, spooned over yogurt, or tucked into a dessert like my Crostata di Marmellata. It’s one of those recipes that feels good to make and even better to share. Make it with me!!!!

Things to Know About This Easy 4 Ingredient Strawberry Jam Recipe

What Makes This Jam So Special — Simple Ingredients, Natural Thickening, and Big Flavor

This recipe is all about celebrating simplicity. Using just four everyday ingredients — fresh strawberries, sugar, orange slices, and a whole apple — it creates a wonderfully thick, naturally set jam without any store-bought pectin. The  apple is the secret helper: it releases natural pectin during cooking and is removed before you jar the jam, leaving pure strawberry flavor with the perfect texture.

You don’t need any fancy equipment or ingredients, just a bit of patience as the jam gently simmers to perfection. Whether you’re new to making jam or an old pro, this recipe is approachable, delicious, and perfect for preserving the sweet taste of summer all year long. If you love the fresh taste of strawberries use this easy 4 -ingredient strawberry jam in  for the filling My Crostata di marmellata 

Ingredients

• 2 Lbs. fresh strawberries , washed, hulled and sliced
• 1 1/2 cups of granulated sugar
• 1 medium unpeeled apple sliced in quarters
• 1 unpeeled orange cut in slices

Instructions

1. Prep the Fruit: wash the apple leave the peel on , it contains the most pectin. Wash the strawberries thoroughly, then slice them for a chunky texture or blend them for a smooth jam
2. Combine the ingredients: In a medium sauce pan combine the strawberries, sugar, apple and orange slices. Let sit for 15-20 minutes to allow the strawberries to  release it’s juices
3. Cook the Jam: Bring to a boil over medium high heat, stirring often . Reduce the heat to a keep a slow simmer, stir frequently to prevent sticking. Continue cooking until the jam has thicken.(20-25 minutes)
4. Jar and store: Spoon the hot jam into 3 -4 eight oz.  sterilized jars. Let cool to room temperature then refrigerate. Lasts about 2-3 weeks. ENJOY!!!!

 homemade fresh tomato sauce

There’s nothing quite like the taste of  homemade fresh  tomato sauce. It’s vibrant , naturally sweet, and captures the essence of peak of the season tomatoes. Whether spooned over pasta, used as a base for other dishes, or simply enjoyed with crusty bread, this sauce is a staple in my Italian kitchen.

While canned tomatoes are a convenient option, fresh tomatoes add a lighter, brighter flavor that truly elevates a dish. Although delicious any time of the year, using ripe , in-season tomatoes ensures the best taste, making this sauce a summer favorite when tomatoes are at their peak.

Things to know when making Easy fresh homemade tomato sauce

The best sauces start with the best tomatoes. Look for:  Roma or San Marzano – thick flesh, low water content, and rich flavor.

Vine-ripened tomatoes: bursting with natural sweetness

Heirloom tomatoes: Unique flavor and slightly acidity.

How to store fresh tomato sauce: Refrigerate: Store in an airtight container for up to 5 days. Freeze: Let the sauce cool completely, then freeze in portions for up to three months.

Ways to use fresh tomato sauce: Toss with spaghetti or fettuccine for a classic dish.

Use as a base for pizza

Spoon over grilled chicken or eggplant parmesan,

Add to soups or stews for extra flavor.

This fresh tomato sauce is simple, delicious, and the perfect way to enjoy peak-season tomatoes. Give it a try and let me know in the comments how you love to use it in your favorite dishes. ENJOY!!!

Ingredients

• 2 Lbs. fresh tomatoes
• 2 Tbsp. olive oil
• 1 cup chopped onion
• 1/2 cup chopped Italian parsley
• salt and pepper to taste
• 6-8 fresh torn basil leaves

Instructions

1. start by washing your tomatoes
2.  Bring a pot of water to a boil, then turn the heat off and place the tomatoes in the hot water for 5 minutes.
3.  Let  the tomatoes cool slightly before peeling and chopping them
4. In a stock pot or Dutch oven in the olive oil over medium high heat saute the onion and parsley until soft and translucent
5. Add the tomatoes salt and pepper to taste.
6. Mix well and simmer 20-30 minutes stirring occasionally
7. For a smooth tomato sauce use an emersion blender or you can leave it chunky
8. Stir in torn basil leaves and adjust seasoning to taste.
9. Your fresh tomato sauce is now ready to enjoy over your favorite paste, or store it for later use. ENJOY!!!!

 tomato  Bolognese meat sauce

Bolognese is a rich meaty tomato sauce that is a signature dish from Bologna, Italy. In the capital city of Emilia- Romagna, Bolognese is typically served over tagliatelle pasta, or other thick noodles.( but almost never over spaghetti)Deeply rich and meaty, as opposed to saucy, it is the trait that is different in a Bolognese sauce verses spaghetti meat sauce.

There are as many variations of this meat sauce as there people who make it. These variations are the cause of sometimes heated debates. Garlic or no garlic, red or white wine, the amount of tomatoes, did the sauce really originate in Bologna. etc, etc. However the basis of a good Bolognese stays the same. A good Bolognese is a labor of love. But if you have a prep plan in place and a little extra time it really is an easy sauce to make. And you can make it ahead of time , it’s freezer friendly too!! So make a double batch one for one and one to freeze for a ready made meal.

Notes for this tomato Bolognese meat sauce

It may seem like a long list of ingredients, to make this tomato Bolognese meat sauce but note that most are pantry staples you probably have on hand.

I use only ground beef to make my Bolognese. If you prefer, you can use a mix of beef, pork or Italian sausage.

A good Bolognese sauce benefits from the saltiness and smokiness of a cured meat such as pancetta or bacon. I prefer to use pancetta, but use bacon if that is easier for you to get or if it is what you have on hand.

Onions, carrots and celery also known as sofritto in Italian are non-negotiable in a Bolognese sauce. You can chop them by hand or use a food processor to save time on the chopping.

My tomato Bolognese meat sauce is not a complicated recipe and my version doesn’t stray from the classic. It always starts the same way with a sofritto.

So here’s the thing to make this tomato Bolognese meat sauce  recipe easy and stress free you need to plan ahead. Gather the  best ingredients , chop the vegetables before and store them in the fridge . make a large when you have time, portion it, and freeze for quick meals.

These shortcuts will deliver a delicious, rich sauce without the stress. ENJOY!!!

Ingredients

• 3 Tbsp. olive oil
• 1 1/2 lb. lean ground beef
• 1 cup diced pancetta
• 1 cup each chopped onion+ carrots + celery
• 2 Tbsp. minced garlic
• 1 cup red wine
• 1 28 oz. crushed tomatoes
• 2 cups beef broth
• 1 cup milk
• pinch of nutmeg
• 1 Lb. tagliatelle
• Grated parmesan and Italian parsley for serving

Instructions

1. Start by cooking the pancetta in the olive oil over medium high heat in a stock pot or Dutch oven.
2. Once the pancetta is crispy add the onion, celery. carrots and garlic. Cook until soft and translucent.
3. Add in the ground beef and cook until brown. Then deglaze the pot with the red wine waiting until it evaporates before adding the beef stock ,crushed tomatoes and milk. Add the pinch of nutmeg and a few bay leaves.
4. Cover and simmer for 1 1/2 hours
5. Cook your pasta el dente
6. Toss in tis delicious pasta sauce. Top with freshy grated parmesan cheese and chopped Italian parsley. ENJOY!!!

Sausage stuffed shells with bechamel

There is something undeniably cozy about baked pasta dishes. Sausage stuffed shells with bechamel sauce is a recipe that combines bold flavors with creamy decadence, creating a meal perfect for family gatherings, special occasions or even a quit night in.

This dish takes the traditional idea of stuffed shells and gives it a luxurious twist. Instead of marinara , a velvety bechamel sauce coats the shells, enhancing the savory sausage filling with a creamy richness. Every bite is a delicious blend of tender pasta, flavorful filling, and a smooth sauce baked to perfection.

Tips for success when making sausage stuffed shells with bechamel

1. Prep ahead: cook the pasta , make the filling , and prepare the bechamel sauce up to a day in advance. Store them separately in the fridge until you are ready to assemble.

2. Use crumbled Italian sausage for faster browning . You can customize your sausage preference by using mild or a combination of mild and spicy.

3. Pipe the filling: Transfer the sausage  filling mixture to a piping bag or a zip -top with the corner snipped for a quick and mess -free stuffing.

Sausage stuffed shells with bechamel sauce is a comforting , crowd- pleasing dish that transforms simple ingredients into a luxurious Italian-inspired meal. Whether you are preparing it for a weeknight family dinner or a special occasion , this recipe is sure to impress with it’s creamy sauce, savory filling, and bubbly golden topping. With a little prep and these streamlined tips, you will have a stunning baked pasta dish that’s as easy to make as it is delicious!!!

Ingredients

• 32 large shells
• 1/2 lb. spicy Italian sausage
• 2 Tbsp. olive oil
• 1/2 cup chopped onion
• 1 Tbsp. minced garlic
• 2 cups ricotta cheese
• 1 cup grated parmesan
• 1 cup shredded mozzarella
• 1egg slightly beaten
• 1/2 cup chopped Italian parsley
• 2 cups marinara sauce
• Bechamel sauce Ingredients: 1 stick of butter+ 1/4 cup flour+ 4 cups milk+ pinch of nutmeg

Instructions

1. Cook the shells el dente (about 3 minutes less than the package directions) drain and rinse under cold water. Set aside.
2. In a skillet over medium high heat in the olive oil saute the onion and garlic until soft and translucent then add the sausage and cook until browned and fully cooked, breaking it into small pieces. Remove and let cool slightly.
3. In a bowl combine the ricotta, mozzarella, parmesan cheese, egg , parsley and the sausage mixture. Salt and pepper to taste
4. Make the bechamel sauce In a sauce pan melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until golden forming a roux. Gradually whisk in the milk stirring continually to prevent lumps until the sauce thickens 5-8 minutes. Add the nutmeg , salt and pepper to taste. remove from the heat.
5. Preheat your oven to 375-degrees
6. Spread a thin layer of bechamel sauce and the marinara sauce on the bottom of an oven proof baking dish.https://amzn.to/3ZS3CIxhttps://amzn.to/3ZS3CIx
7. Fill each pasta shell with 1-2 Tablespoons of the sausage mixture and arrange them in the dish .
8. Pour the remaining bechamel sauce evenly over the shells.
9. Top the shells with additional mozzarella and parmesan cheese. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake 10 minutes longer or until the cheese is bubbly and golden. Top with additional Italian parsley. ENJOY!!!!