Stuffed shells, again

So usually I make stuffed shells with cauliflower or spinach in the mix like this one I posted last year.  However, the spinach didn't look so great at the market this week.  Venturing around the produce department I found some lovely broccolini.  I may never go back!  I blanched the broccolini in the pasta cooking water then trimmed it into 1/2 inch pieces and tossed it in the filling.  The flavor is a great contrast to the Italian sausage, give it a try I think its a nice change to a old stand-by recipe.

Enjoy!