1Preheat oven to 350 degrees F and fill a bowl with cold water. Cook pasta according to package directions, drain well, then place in the cold water until ready to stuff.
2Heat a skillet over medium heat. Add sausage, breaking it up as you brown for 5-6 minutes. Add the garlic and cook for 30 more seconds. Remove the skillet from heat and stir in the ricotta cheese.
3Using a large spoon, fill the pasta shells with the sausage filling and arrange in a baking dish. Top the shells with the shredded mozzarella and bake for 25 minutes (if using a dark pan) to 30 minutes (if using a clear dish) or until tips of shells have started to crisp up.
4Serve with a side of tomato sauce or eat plain. No silverware needed. Enjoy!
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.