Elk, Ricotta and Tomato Stuffed Shells

Okay…. I have a few food weakness and pasta is definitely towards the top of the list! This pan of yummy-ness will have you going back for seconds! You can get creative and add in other vegetables which is especially handy when the garden is bountiful with produce.


1 pound cooked elk sausage

½ cup over/sun dried tomatoes

3 cups milk

2 tablespoons flour

1 large Roma tomato, diced

2 cups spinach torn

20 large pasta shells

1 tablespoon butter

3 cups ricotta cheese

½ cup mozzarella cheese

½ teaspoon dried parsley

½ teaspoon oregano

¼ teaspoon red pepper flakes

½ teaspoon salt

¼ white pepper

Dash black pepper


Preheat over to 350F.

Bring a large pot of water to boil and add in shells. Cook until shells are soft 10 -15 minutes. Drain and set aside.

In a medium skillet brown the elk sausage and oven dried tomatoes 10-15 minutes.

In a small sauce pan heat milk and butter slowly. When sauce begins to slightly bubble whisk in flour, salt and white pepper. Add in diced tomatoes and stir frequently. Increase heat to medium low for about 10 minutes. Sauce will begin to thicken. Once you have your desired sauce density remove from heat.

In a medium bowl mix cooked browned elk and oven dried tomatoes, ricotta, spinach and red pepper flakes. Mix well and spoon mixture into cooked shells. Place shells in a grease 9 x 13 baking dish. Sprinkle mozzarella evenly over top then pour the sauce over top and garnish with black pepper.

Bake for 45 minutes. Serve and enjoy 🙂


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