Cheesy Shells Italian Sausage Recipes

Steps:

• Cook sausage in large skillet on medium-high heat 5 min. or until evenly browned, stirring occasionally; drain. Return sausage to skillet.
• Add tomatoes, water and seasoning; mix well. Bring to boil. Add Shells; cover. Simmer on medium-low heat 7 to 8 min. or until heated through, stirring occasionally.
• Stir in broccoli; cook 5 min. or until crisp-tender, stirring frequently. Add Cheese Sauce; stir until blended.

Steps:

• Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
• Preheat oven to 350 degrees F (175 degrees C).
• Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
• Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a large saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling. , Add tomato sauce, tomato paste, water, brown sugar and Italian seasoning to remaining sausage. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Preheat oven to 350°. Drain pasta. In a large bowl, combine cottage cheese, 1 cup mozzarella, egg, parsley and reserved sausage. Stuff into shells. , Spread 1/2 cup meat sauce into an ungreased shallow 2-qt. baking dish. Arrange stuffed shells in dish; drizzle with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan if desired. , Bake, uncovered, 25-30 minutes or until bubbly.

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.

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.

Steps:

• Preheat oven to 350°. Cook pasta shells according to package directions for al dente; drain and rinse with cold water. Meanwhile, in a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain and return to pan. Add cream cheese; cook and stir until melted., Transfer to a large bowl; cool slightly. Stir in spinach and egg. Add 1 cup mozzarella, cheddar cheese, cottage cheese, Parmesan cheese, salt and pepper; mix well. In a small bowl, combine sauce ingredients. Spread 1-1/3 cups sauce onto bottom of a greased 13x9-in. baking dish and 2/3 cup sauce over the bottom of a greased 8-in. square baking dish. Fill pasta shells with sausage mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 45 minutes or until pasta is tender. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

Steps:

• Preparation:.
• Cook pasta according to package directions, just until tender; drain. Meanwhile, brown beef and sausage,seasonings into skillet; drain. Add cheese, bread crumbs, parsley cream cheese and egg. Stuff shells, set aside. Pour 1/2 jar of sauce into pan. Arrange stuffed shells in sauce. Top with additional sauce and Parmesan cheese. Cover and cook 30 minute Top with mozzarella and parmesan uncovered and cook additional 15minute.
• Serves 6.

Steps:

• Heat oven to 400º F.
• Cook pasta shells as directed on package, omitting salt.
• Meanwhile, brown sausage in large skillet on medium heat; drain. Combine ricotta and spinach.
• Spread pasta sauce onto bottom of 13x9-inch baking dish. Drain shells. Fill shells evenly with sausage; cover with ricotta mixture, using about 1-1/2 Tbsp. for each shell. Place shells over sauce in baking dish. Cover.
• Bake 25 min. or until heated through. Top with mozzarella; bake, uncovered, 5 min. or until melted.