cheesy pizza tortellini

 We didn't make this Cooking in the Midwest recipe on the griddle, but boiled the tortellini as normal assembled in a large skillet. Everyone was happy with this one!

Ingredients

• 1 lb ground beef
• 1/2 tsp each of salt and pepper
• 1 tsp each of onion powder and Italian seasoning
• 1 TBSP minced garlic
• 1 24 oz jar of marinara sauce
• 19 oz frozen tortellini (Taste Republic)
• Pepperoni
• Shredded mozzarella cheese
• Parmesan cheese

Instructions

1. Brown 1 lb of ground beef on a griddle over medium heat and season with salt, pepper, onion powder, and Italian seasoning.
2. Add some pepperoni (I used half of a pack - 2.5 oz). Let that cook until pepperoni are getting browned. Drain any grease from the ground beef or pepperoni. Add the minced garlic and stir everything together well.
3. Lower the heat on the griddle to low and add one bag of frozen tortellini to the griddle and pour some water over the tortellini. Cover with a griddle dome and let cook for about 5 minutes or until the tortellini is tender.
4. Stir together the tortellini and ground beef. Top with one jar of marinara sauce and stir well. Top with shredded mozzarella cheese. Cover with a griddle dome for just a minute to melt the cheese. Top with Parmesan cheese. Enjoy!

tortellini with sausage and marscapone

 A simple yet delicious recipe from What's Gaby Cooking that the entire family enjoyed-- no leftovers! The only requested change is that I dice the shallot versus slicing. 

Ingredients

• 12 ounces spicy Italian sausage, crumbled
• 4 cloves garlic, minced
• 1 shallot, sliced
• 1 teaspoon red pepper flakes
• 2 cups of your favorite red sauce (I used Rao's)
• ¼ cup heavy cream
• ¼ cup mascarpone cheese
• 1 9-ounce package refrigerated tortellini (I used Taste Republic GF)
• Kosher salt and freshly cracked black pepper to taste
• Freshly grated parmesan cheese to taste

Instructions

1. Take the sausage meat out of the casings and crumble it into a skillet. Cook it over medium-high heat, stirring occasionally, until it's browned. Drain most of the fat and leave the sausage in the pan.
2. Add the garlic, shallot, and red pepper flakes to the same pan and saute for 60 seconds. Add the red sauce, cream, and mascarpone. Cook for 5-7 minutes until saucy.
3. Cook the tortellini according to the package directions. Save ¼ cup of the pasta water and add it to the sauce along with the drained pasta. Season with salt & pepper as needed and serve with fresh parmesan sprinkled over top.

Chicken alfredo tortellini

 An Instagram find from Cooking in the Midwest, this was an easy weeknight dinner that made everyone happy. Cooking in the Midwest

Ingredients

• 1 lb chicken breast
• 2 tbsp butter
• 1/2 tsp salt and pepper
• 1 tsp onion powder, paprika, and Italian seasoning
• 1 tbsp minced garlic
• 19 oz bag frozen tortellini (We used two packs of Taste Republic GF)
• 15 oz jar Alfredo sauce (We used Rao's)
• 1 1/2 cups shredded mozzarella cheese
• 6 pieces of bacon
• dried parsley

Instructions

1. Cook bacon in a skillet or in the oven and chop into small pieces and set aside. Start a pot of water boiling on the stove.
2. Cut chicken into small cubes. In a large skillet melt butter over medium high heat. Add chicken to the skillet and season with salt, pepper, onion powder, paprika, and Italian seasoning.
3. Once water is boiling cook tortellini according to the directions on the package.
4. Cook until chicken is cooked through and is golden brown. Stir in 1 tbsp of minced garlic and remove the skillet from the heat.
5. Add drained/cooked tortellini to the skillet and a 15 oz jar of Alfredo sauce. Stir well. Top with shredded mozzarella cheese and the chopped bacon.
6. Let sit covered until the cheese melts or pop in the oven under broil for just a couple of minutes to melt the cheese.
7. Top with some dried parsley and enjoy!

sheetpan lasagna

Using Jovial lasagna noodles, this sheetpan lasagna recipe from Abby Thome was easily adapted to gluten free, made a TON of food, and was an overall hit. 

Ingredients

-Ricotta Dollops -

• 5 ounces organic spinach, sautéed
• 2 cup ricotta cheese
• 3 Tbsp parsley, chopped
• zest of 1 lemon
• good pinch of salt + pepper

- Meat Sauce -

• 1 onion, finely chopped
• 1 lb sweet or mild italian ground sausage
• 1 lb ground beef
• 1/2 Tbsp onion powder, garlic powder + italian seasoning
• Good pinch salt + pepper
• 2 (28 ounce) jars Rao's marinara

• 1 box Lasagna noodles, par boiled (5 minutes of boiling in salted water) + cut into 3rds
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan

-Extra Toppings-

• 1 1/2 cup shredded mozzarella
• few tablespoons grated parmesan
• Chopped Parsley

Instructions

1. Preheat oven to 425°
2. Drizzle 10x17 baking sheet with olive oil
3. Par boil your lasagna noodles, then cut into thirds - set aside
4. In a large add the spinach, with a drizzle of olive oil + pinch of salt + pepper. Allow it to wilt completely and then remove from the pan + set aside
5. To the same pan, add the chopped onion with a drizzle Olive Oil, pinch of Salt + pepper and sauce until tender
6. Add in the ground sausage, beef, garlic powder, onion powder, italian seasoning + good pinch of salt and pepper and cook all the way through 
Stir in the two jars of marinara, lasagna noodles, 1 cup shredded mozzarella + parmesan cheese and stir to combine everything
7. Pour lasagna noodle/meat sauce onto the prepared baking sheet and spread into an even layer
8. Add more mozzarella cheese + parmesan
9. In a separate bowl mix all ingredients for the ricotta mixture
10. Top lasagna with dollops of the ricotta cheese
11. Bake at 425° for 25-30 minutes until bubbly

sorta pasta alla norma

 Another Caro Chambers hit recipe--Sorta Pasta alla Norma. My eggplant-hating children didn't complain much and didn't even realize the hidden veggie was eggplant until I told them, so I think this is a keeper! We used Rao's marinara and Jovial GF fusilli. Below are the instructions of how I adapted from Caro's original recipe. 

Ingredients:

• 1 (1 1/2 to 2 pound) globe eggplant
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Kosher salt 
• 1 pound mild Italian sausage
• 4 garlic cloves
• 12 ounces gluten free pasta
• 1 (24 ounce) jar marinara sauce 
• 1/2 cup grated Parmesan cheese
• 1 packed cup fresh basil leaves (slice thinly right before adding to pasta)
• Optional: red pepper flakes 

Instructions:

1. Peel 1 eggplant like a zebra then cut it into 1/2-inch cubes. Warm 1/4 cup extra-virgin olive oil in a wide skillet or saucepan over medium-high heat, then add the eggplant and 1 teaspoon kosher salt and toss to coat. Cook, stirring every minute or so, until very tender and browned, 8 to 10 minutes. Transfer the eggplant to a bowl. 
2. While eggplant is cooking, prepare your pasta in a separate pan according to package instructions.
3. Return the eggplant skillet to medium-high heat and warm 1 tablespoon oil. Add 1 pound mild Italian sausage and cook, using a wooden spoon to break it into small crumbles, until almost cooked through. Meanwhile, mince 4 garlic cloves. Add the garlic to the sausage, then continue cooking until the sausage is cooked through. 
4. Add the cooked eggplant back to the pan with the sausage. Stir in 1 (24 ounce) jar marinara sauce, cooked pasta, and 1/4 teaspoon kosher salt. 
5. Stir in 1/4 cup grated Parmesan cheese (make sure it has no anti-caking ingredients) and most of the basil (leave some out for garnish).
6. Serve the pasta with a sprinkle of Parm, basil, and red pepper flakes i. 

taco hamburger helper

 This recipe was an instant favorite with the entire family. Kory and Elle want to try it with ground beef next time to make it even more taco-y, but everyone was happy with the original chicken version too!

Ingredients: 

• 1 onion, diced
• 1 red bell pepper, diced
• 1lb organic ground turkey (or ground beef)
• 1.5 tsp paprika, garlic powder, onion powder + chili powder
• 1 tsp cumin
• 1 box elbow macaroni (1lb pasta-- I uesed a 12oz box of Jovial GF elbows and didn't adjust anything else)
• 2 1/2 cup organic beef broth
• 1 3/4 cup whole milk
• 3/4 cup greek yogurt
• 2 Tbsp mild taco sauce (I used TJ's restaurante salsa)
• 8oz bag @micelidairy shredded sharp cheddar
• 6 green onion stalks, diced

Instructions

1. Sauté the onions + peppers with a drizzle of olive oil, pinch of salt + pepper until softened
2. Add the ground turkey and break it up with a spoon to crumble
3. Pour in the spices, stir to combine
4. Add the pasta, beef broth + milk
5. Stir to get everything incorprated and then simmer on medium-high heat stirring frequently until pasta is cooked through (10 min)
6. Once pasta is cooked, stir in the greek yogurt + taco sauce + shredded cheese - stirring to melt
7. Add the chopped onion to the mix too!

homemade spaghettios

While is didn't really taste like spaghettios, our family loved this quick tomato sauce and pasta from Abby Thome on Instagram way more than expected. 

Ingredients

• 1lb pasta (we used Jovial GF fusilli)
• Pre-made small meatballs (frozen, GF)
• 1 small white onion, fine dice
• 2-3 Tbsp butter
• 4oz Organic Tomato Paste
• 28oz tomato sauce
• 1 Tbsp sugar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 cup reserved pasta water
• Salt + Pepper

Instructions

1. Boil your pasta, reserve 1 cup of water + set drained pasta to the side
2. In a dutch oven or deep pan, sauté the onion with butter + a lil’ olive oil, salt + pepper
3. Once translucent add tomato paste + stir 
4. Pour in the tomato sauce, sugar, garlic + oregano - stir 
5. Let simmer over medium/low heat (few minutes)
6. Add meatballs into the sauce + 1 cup pasta water
7. Let simmer to come together, stirring frequently

            *If using frozen meatballs, simmer until cooked throug

build your own mac and cheese bowls

 This was another recipe borrowed from A Life from Scratch on Instagram that was a hit with our family-- we love Courtney's flexible, deconstructed, bowl-style dinners. 

SIX INGREDIENT STOVE TOP MAC & CHEESE:

• 1 lbs elbow pasta, we use Jovial to stay gluten free
• 1/4 cup butter
• 1/2 tsp ground mustard
• 3 TBS flour, used gluten free
• 2 cups whole milk, warmed
• 2-3 cups shredded cheese, we used a blend of Colby, cheddar and Monterey Jack
• Salt & pepper

Instructions

1. Cook and drain pasta. 
2. In the same pot, add butter and let melt over medium heat. Whisk in dry mustard. Sprinkle in flour and whisk together, cooking a minute or so. Whisk in milk, increase heat, and let thicken for a few minutes. Season with salt & pepper. 
3. Turn off heat and stir in cheeses. 
4. Stir in pasta.

We served with:

• Sliced scallions
• Sliced jalapeños
• Prepped broccoli
• Defrosted peas
• Chopped up cooked bacon
• Grilled chicken
• Buffalo and BBQ sauce

Quarantine pasta

We are late to the party on this early-covid Instagram recipe from A Life from Scratch, but our family loves it and we regularly make it when C has a pasta dinner for track or XC so he can take it along as his gluten free meal and we can enjoy it at home. The recipe is way too simple for how delicious it is!

QUARANTINE PASTA

Ingredients

• 1 lbs pasta (we use Jovial GF fusilli)
• 1 lbs Italian sausage
• Olive oil
• 2 cups heavy whipping cream
• 1 cup chicken stock
• 1 cup grated Parmesan, plus more for topping
• 2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1 tsp Italian seasoning
• 2 cups freshly chopped spinach
• 1 cup frozen peas (we use if we have some in the freezer, but the kids prefer it without...)

Instructions

1. Cook your pasta according to package directions.
2. In a large deep sided pan brown up your sausage with a little olive oil. Set aside.
3. In the same pan combine the cream, stock, Parmesan, and seasonings. Let bubble away until thickened, about 10 minutes.
4. Add in spinach, peas, and cooked sausage. Stir together and let spinach wilt. Mix sauce with cooked pasta. Top with more parmesan and fresh basil

baked ziti

 Kory, Elle, and I all really liked this giant pan of comfort food from Ree Drummond. Neither of the boys love Italian food, so it was no real surprise that they were less excited. Next time I would divide the recipe into to 9x9" pans and cook one and freeze the other for a future meal. 

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced 
• 1 large onion, diced 
• 1 pound ground beef 
• 1 pound Italian sausage 
• Two 14.5-ounce cans tomato sauce or marinara sauce 
• One 28-ounce can whole tomatoes with juice 
• 2 teaspoons Italian seasoning 
• 1/2 teaspoon red pepper flakes 
• Salt and freshly ground black pepper
• 1 pound ziti
• 1 1/2 pounds mozzarella, grated 
• One 15-ounce tub whole-milk ricotta
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh parsley, plus more for sprinkling
• 2 eggs 

Instructions 

1. Heat the olive oil in a pot over medium heat. Add the garlic and onions and sauté until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
2. Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
3. Preheat the oven to 375 degrees F.
4. In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
5. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
6. Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
7. Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

smoked mozzerella pasta salad

Kory, Gage, and I love this pasta salad from the Whole Foods deli, but found this copycat recipe from Made in a Day to make a bigger batch for much cheaper at home.

Ingredients

• 16 oz organic rigatoni pasta
• 9 oz roasted bell pepper strips
• 8 oz smoked mozzarella, cubed
• 2.5 oz shredded parmesan cheese
• 1 oz white wine vinegar
• 1 pinch cayenne pepper, or more as needed
• 5.5 oz mayo
• 5-6 oz fresh baby spinach
• 3 cloves garlic, minced
• 2 tbsp dried parsley
• salt & pepper 

Instructions

1. Boil water in a large saucepan and cook rigatoni as directed. While pasta is cooking, place fresh spinach in the colander When pasta is al dente, pour hot pasta and water over the spinach to blanch it. Rinse, drain and run cold water over noodles and spinach to cool .
2. Whisk together in a large bowl (big enough to hold pasta salad), vinegar, garlic, parsley, cayenne pepper, and mayo.
3. Add rigatoni noodles, spinach, peppers, smoked mozzarella, and parmesan cheese. Toss with a large spoon until blended. 
4. Chill for 30 min to 1 hour. Tossing every 15 minutes to blend. Serve as a side dish with your favorite summer meal! 

chicken broccoli cheese pasta

This is one-pot recipe from pre-kids that I never linked, but Kory and I used to eat regularly on busy nights. So easy! From tasty.com

Ingredients

• 2 tablespoons olive oil
• 2 chicken breasts, cut into 1 inch (2cm) pieces
• salt, to taste
• pepper, to taste
• ½ cup yellow onion, about half an onion, diced
• 2 cloves garlic, about 1 tablespoon, minced
• 2 cups chicken broth
• 3 cups water
• 16 oz pasta shells
• 4 cups broccoli, or one head of broccoli
• ½ teaspoon cayenne powder
• ¼ teaspoon nutmeg
• 1 cup milk
• 2 cups shredded cheddar cheese

Preparation

1. Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
2. Flip chicken, then add onions and garlic as the second side browns.
3. Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
4. Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
5. After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.
6. Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.
7. Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you’re ready to serve.

Creamy French onion soup pasta

A savory, comfort food meal I love for winter lunches from https://myincrediblerecipes.com

Ingredients

• 2 tbsp. olive oil
• 1 lb. spicy or sweet ground sausage
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 cup cream cheese
• 1 onion, diced
• 1 tsp. sea salt
• 1/ ground black pepper
• 1 (10.5 oz.) can condensed french onion soup
• 2 1/2 cups beef broth
• 2 cups egg noodles
• 1/2 cup full-fat sour cream
• 1/4 cup freshly grated parmesan cheese

Instructions

1. In a large soup pot over medium-high heat, heat olive oil and add in the onions, sausage, onion powder, garlic powder, salt, and black pepper. brown the sausage and mix well.
2. Pour condensed french onion soup,cream cheese, beef broth, and egg noodles into the pot and stir. Boil until noodles are fully cooked, about 8-10 minutes.
3. Add sour cream and grated parmesan cheese and stir. 

ramen noodle soup

Another lunch brought to my desk by ATK.

ground beef stroganoff

Another savory, comforting lunch from ATK.

tagliatelle with bolognese

Another great, hearty, comfort food lunch from ATK.

penne with corn and spicy sausage

I regularly make this Giada Di Laurentiis recipe for lunch using Trader Joe's frozen roasted corn, spicy chicken italian sausage, and farro instead of pasta.

Ingredients

• 1 pound penne rigate
• 2 tablespoons extra-virgin olive oil 
• 12 ounces spicy Italian sausage (about 4 links), casings removed 
• 2 shallots, diced 
• 2 cup frozen corn, thawed 
• 1/2 teaspoon kosher salt, plus for the pasta water
• 8 ounces mascarpone, room temperature 
• 1 tablespoon Calabrian chile paste
• 1 cup freshly grated Parmigiano Reggiano, plus for serving 
• 1/4 cup fresh basil leaves, chopped 

Directions

Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to package directions or until al dente. Drain well, reserving 1/2 cup of the pasta water.

Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and sausage; cook for about 5 minutes, breaking up the sausage into bite-size pieces with a wooden spoon. Add the shallots and cook for another minute. Stir in the corn and salt, and cook, stirring often, until the corn is warmed through, another 2 minutes. Transfer the mixture to a large bowl.

To the bowl, add the mascarpone, chile paste and the hot pasta and reserved pasta water. Add the Parmesan directly over the untossed hot pasta. Using a large serving spoon, toss everything together well. Add the basil and toss again. Serve with additional Parmesan if desired.

spinach artichoke lasagna

INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1/2 cup sliced fresh mushrooms
• 4 garlic cloves, minced
• 1 can (14-1/2 ounces) vegetable or chicken broth
• 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauce
• ASSEMBLY:
• 12 no-cook lasagna noodles
• 3 cups shredded part-skim mozzarella cheese
• 1 cup crumbled tomato and basil feta cheese or feta cheese
• 1/8 teaspoon garlic powder
• 1/8 teaspoon each dried oregano, parsley flakes and basil

DIRECTIONS

Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach and seasonings; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat.

Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles and 2/3 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs.

Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving. Yield: 12 servings.

A great recipe from Giada De Laurentiis that everyone liked well enough to make again.

Chicken Carbonara

Ingredients

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

 

sausage and eggplant stuffed shells in a tomato basil cream sauce

This Emeril Lagasse recipe is near the top of my list of favorite home-cooked meals. Kory and I loved it. Elle and Gage ate plenty. If I'm just making this for our family, I might save time and make it as a casserole with other pasta instead of taking the time to stuff the shells, but it was so good! I made it with pork sausage this time, but will probably use chicken/turkey next time just to prevent any oiliness.

Sausage and Eggplant-Stuffed Shells in a Tomato-Basil Cream Sauce

Total Time: 1 hr 55 min
Prep 15 min
Cook 1 hr 40 min

Yield: 6 to 8 servings

Level: Intermediate

Ingredients

2 tablespoons olive oil
3/4 pound sweet Italian sausage, casings removed
2 cups chopped onion
1 large eggplant, cut into 1/2-inch cubes (about 7 cups cubed)
1 1/2 teaspoons salt
3/4 teaspoon crushed red pepper
2 tablespoons minced garlic
1/2 cup ricotta or mascarpone cheese
12 ounces fresh spinach, blanched, squeezed dry, and chopped (about 2/3 cup chopped)
1 cup freshly grated Parmesan
1/4 teaspoon sugar
1/2 (12-ounce) package jumbo pasta shells (about 18 shells)
2 cups Italian crushed tomatoes
3 cups heavy cream
1/4 cup finely chopped fresh basil leaves
4 ounces coarsely grated fontina cheese

Directions

In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.

When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.

Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.

Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.

In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.

Preheat the oven to 350 degrees F.

Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.