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.
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
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.
STUFFED SHELLS WITH VODKA-TOMATO CREAM SAUCE
Make and share this Stuffed Shells With Vodka-Tomato Cream Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Adjust an oven rack to the middle position; preheat to 400°.
- Bring 4 quarts of water to a boil in a Dutch oven over high heat.
- Stir in 1 tablespoon salt and the shells; cook, stirring occasionally, until almost al dente.
- Drain the shells and spread out on a rimmed baking sheet to cool.
- Using a dinner fork, pry apart any shells that have clung together, discarding any that are badly torn (you should have 30-33 good shells).
- Filling-mix the ricotta, mozzarella, peas, mint, egg, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
- Spoon a tablespoon of the filling into each shell and arrange them, seam-side down, into a 13 x 9 inch baking dish.
- Cover the filled shells loosely with damp paper towels and set aside.
- Sauce-puree the canned tomatoes with their juice in a food processor fitted with the steel blade until smooth, about 1 minute.
- Heat the oil and garlic in a large nonstick skillet over medium heat until fragrant but not browned, about 2 minutes.
- Add the pureed tomatoes, red pepper flakes, vodka, cream, and sugar; bring to a simmer and cook, stirring often, until the flavors have melded and the sauce has thickened, 10-12 minutes.
- Off the heat, season with salt and pepper to taste.
- Discard the paper towels covering the filled shells and pour the tomato sauce over the top.
- Tilt the dish to distribute the sauce evenly and make sure each shell is covered with sauce (spoon over each shell if necessary).
- Cover with foil and bake until the sauce is bubbling around the edges and the ricotta filling is hot, about 30 minutes.
- Cool for 5 minutes.
- Sprinkle with basil and Parmesan before serving.
Nutrition Facts : Calories 477.9, Fat 23.6, SaturatedFat 13.3, Cholesterol 99.9, Sodium 156.7, Carbohydrate 41.7, Fiber 3.5, Sugar 5.1, Protein 17.4
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
SAUSAGE AND EGGPLANT-STUFFED SHELLS IN A TOMATO-BASIL CREAM SAUCE
Steps:
- Directions 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.
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
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
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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.
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- Cook the shells according to package directions (I cook them until they are pliable for filling and no more).
- In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
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