Sausage Spinach Stuffed Shells Recipes

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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



Sausage-Stuffed Shells image

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.

1/3 pound bulk Italian sausage
1 can (8 ounces) tomato sauce
1/4 cup tomato paste
2 tablespoons water
1 teaspoon brown sugar
1/2 teaspoon Italian seasoning
1/3 cup 4% cottage cheese
3/4 cup shredded part-skim mozzarella cheese, divided
2 tablespoons beaten egg
1/2 teaspoon minced fresh parsley
6 jumbo pasta shells, cooked and drained
Grated Parmesan cheese, optional

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



Italian Sausage Stuffed Shells image

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

1 (16 ounce) package jumbo pasta shells
3 teaspoons vegetable oil, divided
1 pound bulk Italian sausage
1 (16 ounce) package finely shredded mozzarella cheese, divided
1 teaspoon dried Italian seasoning, plus more for garnish if desired
1 (24 ounce) jar prepared marinara sauce

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



Shells with Italian Sausage and Ricotta Stuffing image

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.

1 package (16 ounces) Johnsonville Mild or Sweet Ground Sausage
1 box (12.5 ounces) jumbo pasta shells
1 tablespoon olive oil
2 jars (24 ounces, each) marinara sauce
2 eggs, beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

SPINACH & SAUSAGE STUFFED PASTA SHELLS

Here is a good way to make a little meat go a long way. These are good enough to serve company! I found this recipe in a great little booklet called, Dinner on the Double, by Better Homes and Gardens.

Provided by Laura Bruce

Categories     Pasta Shells

Time 30m

Yield 10 serving(s)

Number Of Ingredients 8



Spinach & Sausage Stuffed Pasta Shells image

Steps:

  • Cook pasta shells according to package directions.
  • Drain and rinse with cold water and drain again.
  • Combine remaining ingredients, except spaghetti sauce, in a large bowl and mix well.
  • Fill each pasta shell with 3 tablespoons of filling.
  • Place in a baking dish and top with spaghetti sauce.
  • Bake at 350 degrees until heated through, about 30 minutes.
  • To freeze: Freeze before baking.
  • You may freeze individually wrapped shells without sauce, or freeze sauce-topped shells in baking dish.

Nutrition Facts : Calories 449.6, Fat 31.4, SaturatedFat 16.2, Cholesterol 184.3, Sodium 564.2, Carbohydrate 9, Fiber 1.9, Sugar 4.2, Protein 32.1

32 large pasta shells
1 lb bulk pork sausage, cooked and drained
10 ounces chopped frozen spinach, thawed and drained
4 eggs, beaten
2 cups ricotta cheese
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
3 cups spaghetti sauce

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