Ingredients
8 oz ditalini pasta, cooked in salted water then rinsed with cold water
6 large or 8 medium Jersey Fresh peppers
3 TB olive oil. divided
2 cloves Jersey Fresh garlic, pressed or minced
1 small Jersey Fresh onion, diced
1 lb Italian sausage, casings removed
2 cups of your favorite marinara (we used First Field’s marinara which is a Made with Jersey Fresh product)
1 tsp salt
1/2 cup ricotta cheese
1 cup mozzarella cheese, shredded and divided
Jersey Fresh basil, chiffonade (for garnish)
Steps
5m prep time / 65m cook time
1. Preheat the oven to 350
2. Cut the tops off the peppers and remove the stems. Dice the flesh from the tops and set aside. Scoop out the seeds and membranes. Place peppers upright in a baking dish just large enough to fit them
3. Heat 2 TB of the olive oil in a large skilled over medium heat. Add the garlic, onion and diced pepper tops and cook until soft about 2-3 minutes. Add the sausage, crumbling as it cooks. Stir until cooked and browned about 6-8 minutes. Stir in the marinara sauce and salt. Remove from the heat and fold in the ricotta and half of the mozzarella. Stir until combined
4. Divide the mixture among the peppers. Top with remaining mozzarella and drizzle with the remaining oil
5. Add 1/2 cup of water to the bottom of the dish. Cover with foil and bake 25 minutes. Remove foil and bake until peppers are soft and cheese is bubbly, about 15 more minutes
6. Sprinkle with basil
7. Enjoy!
2. Cut the tops off the peppers and remove the stems. Dice the flesh from the tops and set aside. Scoop out the seeds and membranes. Place peppers upright in a baking dish just large enough to fit them
3. Heat 2 TB of the olive oil in a large skilled over medium heat. Add the garlic, onion and diced pepper tops and cook until soft about 2-3 minutes. Add the sausage, crumbling as it cooks. Stir until cooked and browned about 6-8 minutes. Stir in the marinara sauce and salt. Remove from the heat and fold in the ricotta and half of the mozzarella. Stir until combined
4. Divide the mixture among the peppers. Top with remaining mozzarella and drizzle with the remaining oil
5. Add 1/2 cup of water to the bottom of the dish. Cover with foil and bake 25 minutes. Remove foil and bake until peppers are soft and cheese is bubbly, about 15 more minutes
6. Sprinkle with basil
7. Enjoy!