CHEESE & SAUSAGE STUFFED SHELLS
I like to make this meal for special occasions, and everyone who has tried these stuffed shells has left satisfied. I suggest making a double batch and freezing one for future dinners. -Tiffany Carlson, Colfax, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 22
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.
Nutrition Facts :
SAUSAGE & CHEESE STUFFED SHELLS WITH TOMATO MUSHROOM SAUCE
Make and share this Sausage & Cheese Stuffed Shells With Tomato Mushroom Sauce recipe from Food.com.
Provided by Dee514
Categories Pasta Shells
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Tomato Mushroom Sauce:.
- In a frying pan or Dutch oven, cook bacon strips until crisp.
- Remove cooked bacon, and drain on paper towels.
- Reserve 3 Tablespoons bacon fat and discard the rest.
- Using the same frying pan (or Dutch oven), place 3 Tablespoons bacon drippings, mushrooms and garlic into the pan.
- Cook mixture over low heat until mushrooms are softened (be careful not to burn the garlic).
- Add tomatoes, basil and pepper.
- Cook uncovered over medium-high heat for about 15 minutes or until sauce boils and thickens.
- Crumble the bacon and stir it into the sauce, season with a bit of salt (to taste).
- While waiting for the pasta water to boil, start the sausage filling.
- When water is at a rolling boil, add the pasta and cook it according to package directions, until it is almost done.
- When pasta is cooked, drain it, rinse it with cold water, and drain it again.
- Stuff the shells with the sausage ricotta mixture.
- Pasta Stuffing: If necessary, remove casings from sausage, and crumble the meat.
- In a frying pan, cook crumbled sausage over medium to medium-high heat until its browned.
- Drain cooked sausage.
- In a bowl, beat egg into ricotta, stir in cooked sausage, 2 Tablespoons Parmesan cheese, salt and parsley.
- Stuff the cooked shells with the sausage cheese filling.
- Bake:.
- Place about half the sauce into a shallow 1 1/2-quart casserole dish or a 9-inch square baking dish.
- Arrange stuffed pasta in sauce lined pan.
- Spoon remaining sauce on top of the stuffed pasta.
- (At this point, the pasta may be covered with plastic wrap and refrigerated until the next day*, or baked immediately).
- Cover pan with tin foil, and bake in a preheated 350°F for 30-45 minutes, or until bubbly and heated through.
- Remove from oven, remove foil and sprinkle remaining 4 Tablespoons grated Parmesan cheese on top of the baked shells.
- *NOTE:If stuffed pasta was refrigerated overnight, remove plastic wrap from the pan and cover the pan with tin foil, bake as stated above, but baking time may be 5-15 minutes longer.
Nutrition Facts : Calories 651.2, Fat 52.5, SaturatedFat 21.2, Cholesterol 155.5, Sodium 1345.8, Carbohydrate 16.2, Fiber 3.5, Sugar 7.8, Protein 30.1
SPINACH AND MUSHROOM STUFFED SHELLS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Lightly grease a rimmed baking sheet with the oil and set aside.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
- In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
- In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
- In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
- Garnish with more Parmesan and basil leaves, and serve.
- In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.
SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING
Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- 1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
- 2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
- 3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
- 4. Pour half of the marinara sauce into baking dish.
- 5. In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
- 6. Stuff shells with meat mixture; arrange in baking dish.
- 7. Pour remaining marinara sauce over shells.
- 8. Cover and bake at 350°F for 30 minutes.
- 9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
- 10. Bake 5 minutes longer or until cheese is melted.
- 11. Sprinkle with parsley.
- 12. Serve.
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.
MUSHROOM-SPINACH STUFFED SHELLS
Provided by Food Network Kitchen
Time 2h10m
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1 large egg, lightly beatenMake the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
- Heat 2 tablespoons 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 mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.
- Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
- Preheat the oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.
- Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.
- Brush a 9-by-13-inch flameproof baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.
Nutrition Facts : Calories 368 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 80 milligrams, Sodium 884 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 20 grams
STUFFED SHELLS WITH ARRABBIATA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
- Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
- Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
- In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
- Preheat the oven to 350 degrees F.
- Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
- Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.
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 & SPINACH STUFFED SHELLS IN TOMATO BASIL CREAM SAUCE
I made this as a "guest chef" for my bosses party and blew EVERYONE out of the water! It's intermediate level, so give yourself enough time to cook everything, stuff the shells, and have some wine ;)
Provided by la petite chef
Categories Pasta Shells
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat olive oil on med-high and saute onions till clear, then add sausage, salt-n-pep and crushed red pepper and 1 TBsp garlic. Cook till golden brown breaking up the pieces.
- Remove from heat and transfer to large bowl to cool.
- When mixture has cooled to room temp, stir in ricotta, spinach, 1/2 cup parm and sugar. Combine well.
- Lightly grease a deep 9×13 casserole or lasagna pan and set aside.
- Bring a large pot of salted water to boil and cook the pasta shells until just al dente. Drain and rinse under cold running water then pat dry.
- Stuff the pasta shells with the sausage-spinach mixture and place in prepared casserole dish.
- In a large saucepan, heat olive oil on medium high and saute remaining onions until clear. Add remaining garlic and cook until fragrant approx 1-2 minutes
- Add the crushed tomatoes, salt-n-pep, crushed red pepper (t.t.) and cook for 5 minutes
- Add the heavy cream and cook until sauce is reduced by 1/3, about 20 minutes
- Preheat oven to 350F
- Add the finely chopped basil to the sauce right before pouring the sauce over the shells in casserole.
- Sprinkle with the fontina cheese and remaining Parm. Cover casserole tightly with aluminum foil and bake for 45 minutes Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges. About 15 mins longer.
- Let stand for 10 mins before serving. Goes great with thin sliced garlic bread.
- Bon Appetito!
Nutrition Facts : Calories 1102.6, Fat 78.5, SaturatedFat 43.9, Cholesterol 258.1, Sodium 1399.7, Carbohydrate 67, Fiber 5.9, Sugar 9.4, Protein 35.6
SPINACH STUFFED SHELLS WITH A MUSHROOM SAUCE
Watch these disappear! The shells are cooked al dente stuffed with creamy cheese and tender baby spinach topped with a tomato mushroom sauce then cooked in the oven where they plump up. And have you wanting more.
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Spray a 9x13 inch pan with nonstick spray.
- Soak mushrooms in hot water.
- In a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
- Remove spinach from pan leaving some garlic and onions in pan.
- Chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
- Add the mushroom soaking water(strained from any grit), white wine and herbs.
- Season with salt and pepper.
- Cook till liquid is all absorbed.
- Add crushed tomatoes.
- Simmer while preparing shells.
- Squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.
- Mix to blend.
- Adding salt and pepper to taste.
- Spoon evenly into shells and place into pan.
- Pour sauce over shells.
- Reserving some sauce for serving at the table.
- Bake covered for 30 minutes.
- Garnish with grated cheese.
- Mangia!
CHEESY SAUSAGE STUFFED SHELLS RECIPE
Enjoy a hearty entrée with this Cheesy Sausage Stuffed Shells Recipe. This Cheesy Sausage Stuffed Shells Recipe will be a new family favorite!
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 7 servings
Number Of Ingredients 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.
Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 70 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
SAUSAGE AND EGGPLANT-STUFFED SHELLS IN TOMATO-BASIL CREAM SAUCE
Make and share this Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce recipe from Food.com.
Provided by amandabliedung
Categories Pasta Shells
Time 1h45m
Yield 35 shells, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
- When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.
- Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.
- Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.
- In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.
- Preheat the oven to 350 degrees F.
- Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.
CHEESY SAUSAGE-STUFFED SHELLS
I wanted to make manicotti one day but was out of the noodles. So I used jumbo shells instead and discovered they were much easier to work with.-Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 459 calories, Fat 20g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 1265mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 4g fiber), Protein 30g protein.
SAUSAGE STUFFED SHELLS
A Blue Ribbon Winner by Valerie Reeves She says: "For years, I tried to find a recipe for stuffed shells and/or manicotti that included meat in the filling. So, after lots of experimenting, I came up with my own! My husband and kids beg me to make this - they say it is the best pasta dish ever"! I say: You have got to try this one.... It's a winner alright! I tried it with the spinach and onions and it was great! Note: Ground beef may be used, but I prefer hot or mild Italian sausage. Optional ingredients that may be added to skillet include spinach, onions, mushrooms, depending on preference.
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Boil pasta according to package directions. Drain and cool on paper towel.
- Brown sausage in large skillet, on medium heat. Drain fat and return skillet to stove.
- Add diced tomatoes, Italian seasoning, and cream cheese to skillet, and continue cooking on medium heat, until cream cheese is completely melted. (About 15-20 minutes).
- Pour contents of skillet into large mixing bowl.
- Add beaten egg, 2 cups mozzarella cheese, and parmesan cheese, and mix thoroughly. Mixture may seem a little watery, but don't worry, it will thicken during baking.
- Spray a 9x13" pan with non-stick cooking spray.
- Spoon 3-4 tablespoons of spaghetti sauce into bottom of pan and spread around.
- Spoon meat mixture into each shell and place in pan. (This recipe should make 16-18 shells).
- Pour remaining spaghetti sauce over the shells.
- Bake uncovered for 30 minutes. Remove from oven, spread remaining 1/2 cup mozzarella cheese on top of shells, and return to oven for last 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 755.7, Fat 45.5, SaturatedFat 20.8, Cholesterol 147.7, Sodium 1791, Carbohydrate 45.3, Fiber 3.7, Sugar 10.2, Protein 40
CHEESY MUSHROOM-STUFFED SHELLS
Stuffed mushrooms, stuffed shells-we like anything that's stuffed! Especially shells stuffed with mushrooms.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms; cook 7 min., stirring occasionally. Remove from heat. Add ricotta, Parmesan, basil and half the Italian cheese blend; mix well.
- Drain pasta. Spread 1 cup pasta sauce onto bottom of 2-1/2 qt. casserole. Spoon vegetable mixture into pasta shells; place in casserole dish. Cover.
- Bake 20 min. Sprinkle with remaining Italian cheese blend; bake, uncovered, 10 min. or until shells are heated through and cheese is melted. Meanwhile, warm remaining pasta sauce.
- Serve stuffed shells topped with warmed pasta sauce.
Nutrition Facts : Calories 560, Fat 25 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g
More about "sausage cheese stuffed shells with tomato mushroom sauce recipes"
STUFFED SHELLS IN TOMATO AND SAUSAGE SAUCE
From honestcooking.com
Cuisine Italian-AmericanCategory MainServings 4-6Total Time 55 mins
- Bring a large pot of salted water to a boil. Boil the shells for 8-9 minutes or until almost al dente, but still have a little bite. Drain and rinse with cold water. Set aside.
- While the shells are boiling, prepare your sauce. In a large nonstick skillet, add the sausage. Cook over medium heat until brown and almost cooked through. Add the onion, and cook for an additional 5 minutes. Add the garlic and cook for 1 more minute. Stir in the tomato paste and continue cooking for about 2 minutes or until it takes on a deep red color. Stir in the chicken broth, 1/2 cup at a time until it reaches your desired consistency. This will range from 1-2 cups depending on your preference. Bring to a simmer and add the Italian seasoning, chili powder, granulated sugar, and salt and black pepper to taste. Reduce the heat to low and cook for 5-6 minutes more. Adjust seasoning to taste and keep over low heat until you are ready to serve.
- In a small bowl, stir together the ricotta cheese, 1/4 cup parmesan cheese, oregano, egg white, and a dash of salt and black pepper. Spoon the cheese mixture into the shells and place the shells directly in the pan with the sauce. Sprinkle the remaining 2 tablespoons of parmesan cheese on top and cover. Cook until the cheese has melted and then remove from heat.
SAUSAGE AND ARUGULA STUFFED SHELLS - SIMPLY SCRATCH
From simplyscratch.com
SAUSAGE, GOAT CHEESE & SPINACH STUFFED SHELLS WITH CREAMY ...
From winealittlecookalot.com
CHEESE STUFFED SHELLS WITH MEAT SAUCE | GREENS & CHOCOLATE
From greensnchocolate.com
ITALIAN SAUSAGE AND MUSHROOM STUFFED SHELLS — MORE THAN ...
From morethanyoucanchew.com
STUFFED SHELLS RECIPE WITH ITALIAN SAUSAGE AND MUSHROOMS
From atasteofkoko.com
THREE CHEESE-STUFFED SHELLS WITH MEATY TOMATO SAUCE
From thepioneerwoman.com
STUFFED SHELLS WITH SAUSAGE, PESTO AND CHEESE
From growingupgabel.com
SPINACH STUFFED SHELLS WITH A MUSHROOM SAUCE RECIPE - FOOD ...
From foodnewsnews.com
GROUND BEEF AND MOZZARELLA CHEESE STUFFED JUMBO SHELLS ...
From hoteatsandcoolreads.com
SAUSAGE AND CHEESE STUFFED SHELLS — CHICKEN SOUP WITH ...
From chickensoupwithdumplings.com
STUFFED SHELLS WITH ITALIAN SAUSAGE & LENTILS - DIETETIC ...
From dieteticdirections.com
SAUSAGE & CHEESE STUFFED SHELLS WITH TOMATO MUSHROOM SAUCE ...
From textcook.com
CHEESE STUFFED ITALIAN SAUSAGE RECIPE - GENIUS DINNER IDEA ...
From hip2keto.com
SAUSAGE AND RICOTTA STUFFED PASTA SHELLS - #FOODBYJONISTER
From foodbyjonister.com
SAUSAGE & GOAT CHEESE STUFFED SHELLS - JENNIFER MEYERING
From jennifermeyering.com
RECIPE FOR STUFFED SHELLS WITH RICOTTA CHEESE ...
From therecipes.info
RACHEL SCHULTZ: SAUSAGE STUFFED SHELLS
From rachelschultz.com
STUFFED SHELLS W/ SAUSAGE AND TOMATOES | MADE IT. ATE IT ...
From madeitateitlovedit.com
MEATBALL STUFFED PASTA SHELLS WITH SPICY TOMATO SAUCE ...
From foodleclub.com
SMOKED SAUSAGE STUFFED PASTA SHELLS RECIPE BY AMERICAN ...
From ifood.tv
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
SAUSAGE & CHEESE STUFFED SHELLS WITH TOMATO MUSHROOM SAUCE ...
From plain.recipes
ITALIAN SAUSAGE STUFFED TOMATOES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
SAUSAGE STUFFED SHELLS WITH TOMATO CREAM SAUCE - MOM'S DINNER
From momsdinner.net
STUFFED SHELLS WITH MUSHROOMS AND ITALIAN SAUSAGE RECIPE ...
From homestratosphere.com
SAUSAGE AND PEPPER STUFFED SHELLS - MAMA LOVES FOOD
From mamalovesfood.com
SAUSAGE AND CHEESE STUFFED MUSHROOMS RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
FOUR CHEESE & SAUSAGE STUFFED SHELLS - EMILY BITES
From emilybites.com
You'll also love