Antelope Italian Sausage Stuffed Shells

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Antelope is rapidly becoming one of my favorite meats. With unique flavor and incredible tenderness, this prairie protein stands alone in a sea of meats. When we butcher our antelope, we turn all the ground meat into Italian sausage. Antelope has a natural sage flavor lending itself perfectly to the herbs and spices in sausages. These 1 lb. packages of deliciousness provide the ultimate platform for dinnertime creativity. Last night, I made these Antelope Italian Sausage Stuffed Shells. Who doesn’t like cheesy, Italian comfort food?

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Ingredients:

1 lb. Antelope Italian Sausage

16 Large Shell Pasta

1 T. Olive Oil

2 t. Crushed Garlic

5 Fresh Basil Sprigs

1 ½ t. Oregano

1 ½ t. Crushed Rosemary

Salt

Pepper

12 oz. Tomato Sauce

¾ c. Ricotta Cheese

½ c. Shredded Mozzarella Cheese

½ c. Shredded Parmesan Cheese

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Directions:

Heat oven to 350 degrees. Cook Pasta according to package directions and then immediately cool in ice water until ready to stuff.

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Brown antelope meat in olive oil until cooked. Add garlic and cook until fragrant (2 minutes).

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Add basil, oregano, rosemary, salt & pepper (to taste) and tomato paste. Cook until heated through.

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Remove from heat and stir in ricotta cheese.

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Stuff shells and place into a 9 in. baking dish.

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If you have leftover filling, spread it over the top of the shells. Sprinkle with the rest of the cheeses and bake uncovered for 25 minutes. Enjoy!

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Nutrition and Macro Nutrient Information-Per Serving (serves 6)

Calories- 257

Fat-10.4g

Carbs-13.6g

Protein- 27.3g

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