ONE-POT CREAMY SHELLS AND SAUSAGE
Just like your favorite boxed shells and cheese, this recipe turns out a dinner that's creamy, irresistible and made in a single pot. But unlike the boxed version, this upgrade will fill up the whole family-thanks to the addition of hearty Italian sausage and Muir Glen™ tomato basil pasta sauce. Cooking the whole meal in a single pot isn't just convenient, it also allows you to build flavor as you go. Here's what we mean: It all starts with browning the sausage until it's cooked through. Removing the sausage but not the rendered fat it leaves behind adds deep savory flavor to the onions, garlic and red pepper flakes that get sautéed next. After your aromatics, you'll add the tomato sauce, which is handy since it'll help deglaze the pan and integrate more flavor into your sauce. With the addition of the broth, you'll have enough liquid to cook your pasta. Once the pasta is cooked through, all that's left is adding the cream and cooked sausage. Serve this up with shredded Parmesan and basil, and you've got a delectable dinner that might just become a part of your regular rotation.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm.
- Add onion, garlic, red pepper flakes and salt to oil and drippings in pan; cook over medium-high heat 1 to 2 minutes or until softened and starting to brown.
- Stir in broth and pasta sauce; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 11 to 13 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened.
- Stir in sausage and whipping cream; return to simmering. Remove from heat. Top with cheese and basil.
Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1100 mg, Sugar 6 g, TransFat 0 g
ITALIAN SAUSAGE STUFFED SHELLS
Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.
Provided by RainbowJewels
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
- Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
- Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
- Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
- Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 57.3 g, Cholesterol 60.3 mg, Fat 24.6 g, Fiber 4.1 g, Protein 30.2 g, SaturatedFat 10.5 g, Sodium 1171.4 mg, Sugar 9.9 g
SAUSAGE AND GREENS SHEET-PAN DINNER
When you've got less than half an hour to get dinner on the table, a sausage sheet-pan dinner will always be there for you. With crispy mini potatoes and hearty greens that are roasted in a sweet-tart mustard dressing, this one's an easy crowd-pleaser.
Provided by Anna Stockwell
Categories Sausage Potato Vinegar Mustard Honey Kale Collard Greens Small Plates Quick & Easy One-Pot Meal Kid-Friendly Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12-14 minutes.
- Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves.
- Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3-5 minutes.
- Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.
CHICKEN SAUSAGE AND COLLARD STUFFED SHELLS
Savory chicken sausage, tender collard greens and an herb ricotta cheese mixture are loaded into tender pasta shells, topped with roasted garlic sauce and cheese and baked to bubbly perfection! This is a Cajun twist on an Italian dish the entire family will love.
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil.
- Add 2 tablespoons of the olive oil to a medium pan over medium heat. Crumble and cook the sausage in the pan until browned through, 7 to 8 minutes. Set aside to cool slightly.
- In a large bowl, stir together the cooked crumbled sausage, ricotta, Parmesan, Italian seasoning, garlic powder, egg yolk and a pinch of salt and pepper until well combined. Cover and refrigerate.
- Cook the pasta shells in the boiling water according to the package instructions, then use a slotted spoon or spider to move the pasta to a strainer. Set aside 1/4 cup of the pasta water. Prepare a bowl of ice water.
- In the same water you boiled the pasta, blanch the collard greens for 2 minutes. Use a slotted spoon to move the greens to the bowl of ice water. Wait 5 minutes, then drain and squeeze out excess water.
- In the meantime, heat a medium skillet over medium heat. Add the remaining 1 tablespoon olive oil and cook the garlic until fragrant, 30 to 45 seconds. Add the collard greens to the skillet, reduce the heat to low and cook until bright green, 5 to 10 minutes. Add the reserved pasta water, cover with a lid and simmer until the collards are tender and deep green and most of the water has evaporated, another 10 minutes. Remove from the heat and allow to cool completely.
- Preheat the oven to 350 degrees F.
- When ready to assemble, spray a 9-by-13-inch flameproof baking dish with nonstick cooking spray. Spread one-third of the pasta sauce on the bottom of the dish.
- Add the greens to the ricotta and sausage mixture and mix to combine. Carefully stuff the pasta shells with the filling (1 1/2 to 2 tablespoons each) and add to the bottom of the baking dish on top of the sauce. Pour the rest of the pasta sauce on top and finish by sprinkling with the mozzarella.
- Cover with foil and bake for 25 minutes, then uncover and bake until golden brown, an additional 10 minutes. If you'd like a more browned topping, turn the broiler on for the last couple of minutes. Let stand 5 to 10 minutes before serving. Sprinkle with parsley if using and extra Parmesan.
SAUSAGE-SPINACH STUFFED SHELLS
Provided by Food Network Kitchen
Time 2h10m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the spinach, 1/2 teaspoon salt, and pepper to taste and stir until heated through, about 2 more minutes. Remove from the heat and let cool completely.
- Combine the spinach mixture, ricotta, 1 cup mozzarella, the parmesan, parsley and 1 teaspoon salt in a bowl. Stuff each shell with about 2 tablespoons of the filling; set aside.
- Preheat the oven to 350 degrees F. Make the cheese sauce: Melt the butter with the garlic in a medium saucepan over medium heat. When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute. Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2 to 3 minutes. Remove from the heat and whisk in the parmesan, 1/4 teaspoon salt, and nutmeg to taste.
- Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce. Add the stuffed shells and top with the remaining cheese sauce. Cover with aluminum foil and bake 20 minutes. Uncover and top with the marinara sauce and the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes.
BAKED SHELLS
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the shells and cook for 2 to 3 minutes less than the package directions. Heads up: Remove and reserve 1 cup of cooking water just before draining.
- Meanwhile, heat a medium-sized pot or high-sided skillet over medium heat with the extra-virgin olive oil. Add the onions and garlic and saute for 3 to 4 minutes. Stir in the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg and salt, and pepper, to taste. When the spinach mixture is warmed through, transfer it to a small dish and reserve. Return the pot to the heat, add the butter and let it melt. Stir in the tomatoes and break them up with a spoon. Season with salt and pepper, to taste, add the basil leaves, and cook to thicken the sauce, about 7 to 8 minutes.
- Preheat the oven to 400 degrees F.
- Drain the pasta and return it to the hot pot. To the pasta, add the spinach, reserved pasta cooking water, ricotta cheese, and half of the Parmigiano-Reggiano. Adjust the salt and pepper, to taste, and transfer it to a baking dish. Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano. Bake until the cheeses are melted and bubbly, 6 to 8 minutes. Remove the shells from the oven and serve.
PASTA SHELLS WITH BEANS, GREENS, AND SAUSAGE
From Weight Watchers Simply Delicious. Per 1 1/2 c. serving: 413 calories, 7 g fat, 15 mg cholesterol, 68 g carb, 7 g fiber, 20 g protein. 8 points.
Provided by ratherbeswimmin
Categories Pasta Shells
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain.
- Heat a large nonstick skillet over medium-high heat; add in the sausage; brown the sausage, breaking it apart with a spoon; drain browned sausage on a paper-towel lined plate.
- Add garlic and sage to the same skillet; stir/saute for about 30 seconds or until fragrant.
- Add in the beans, spinach, and broth; bring to a boil.
- Lower heat and simmer about 5 minutes or until the spinach is just tender.
- Add in drained pasta, sausage, salt, and pepper; simmer until well heated; adjust seasoning to taste.
BOW TIES WITH SAUSAGE, TOMATOES AND CREAM
A friend gave this recipe to me a few years back, and my family can't seem to get enough of it. It sounds strange with cream in it, but that just enhances the flavor and texture. This is a very easy recipe.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
- Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
Nutrition Facts : Calories 655.6 calories, Carbohydrate 50.9 g, Cholesterol 111.3 mg, Fat 42.1 g, Fiber 3.4 g, Protein 20.1 g, SaturatedFat 19.6 g, Sodium 1088.4 mg, Sugar 6.5 g
PENNE AND SMOKED SAUSAGE
This pasta is a must-try smoked sausage recipe. It just tastes so good when it's hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch. -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 553 calories, Fat 35g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 1425mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.
SAUSAGE-STUFFED SHELLS
"I wanted to make manicotti one day but was out of the noodles," says Lori Daniels of Beverly, West Virginia. "So I came up with this recipe, using jumbo shells instead. They were much easier to work with."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling. Add the tomato sauce, tomato paste, water, brown sugar and Italian seasoning to sausage in pan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally., In a small bowl, combine the cottage cheese, 1/2 cup mozzarella cheese, egg, parsley and reserved sausage. Stuff into shells. Spread 1/4 cup meat sauce in an ungreased 1-qt. shallow baking dish. Place stuffed shells in dish; drizzle with remaining meat sauce. , Sprinkle with remaining mozzarella cheese and Parmesan cheese if desired. Bake, uncovered, at 350° for 20-25 minutes or until filling reaches 160°.
Nutrition Facts : Calories 437 calories, Fat 14g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1371mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 4g fiber), Protein 36g protein.
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