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 Johnsonville Sausage
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
- In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
- Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
- Pour half of the marinara sauce into baking dish.
- In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
- Stuff shells with meat mixture; arrange in baking dish.
- Pour remaining marinara sauce over shells.
- Cover and bake at 350ºF for 30 minutes.
- Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
- Bake 5 minutes longer or until cheese is melted.
- Sprinkle with parsley.
- Serve.
Nutrition Facts : Calories 940.7, Fat 44.6, SaturatedFat 22.8, Cholesterol 185.8, Sodium 1952, Carbohydrate 84.9, Fiber 8.7, Sugar 25.6, Protein 48
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.
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
EMERIL LAGASSE SUPER STUFFED SHELLS
If it's from Emeril, it's got to be good! AND, not very complicated. The recipe calls for 1 teaspoon or Emeril's Essence but the program won't recognize it. So either purchase the Essence or use this recipe #14372. The directions may seem alot but just read them all first, and you'll see how easy this recipe really is. Just be sure to put shells on to cook 1st.
Provided by Nana Lee
Categories Pasta Shells
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
- Bring a medium pot of water to a boil.
- Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together.
- Drain and rinse under cold running water. Drain.
- While pasta is cooking, prepare the following:.
- In a medium skillet, heat the remaining tablespoon of olive oil over medium heat.
- Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes.
- Add the ground veal and cook, stirring, until cooked and browned.
- Add the squeezed spinach and cook, stirring, for 3 minutes.
- Remove from the heat and season with salt and pepper.
- In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese.
- Add the spinach mixture, the extra-virgin olive oil, 1 tsp Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly.
- Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell.
- Place the filled shells in the prepared dish.
- If using ground beef, brown in fry pan, drain and add to pasta sauce of your choice.
- Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese.
- Bake, uncovered, until bubbly, about 20 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts : Calories 948.4, Fat 61.4, SaturatedFat 27.1, Cholesterol 234.5, Sodium 2765.6, Carbohydrate 44, Fiber 4.2, Sugar 5.7, Protein 55.1
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 Allrecipes Member
Categories Pasta by Shape
Time 1h21m
Yield 6
Number Of Ingredients 12
Steps:
- In a skillet, cook sausage over medium heat, until pork is no longer pink; drain. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
- Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil. Pour half of the marinara sauce into baking dish. In a large bowl, combine eggs, ricotta cheese, 2-1/2 cups of mozzarella, 1/2 cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage. Stuff shells with meat mixture; arrange in baking dish. Pour remaining marinara sauce over shells.
- Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley. Serve.
Nutrition Facts : Calories 1134.8 calories, Carbohydrate 82.4 g, Cholesterol 227.3 mg, Fat 61.9 g, Fiber 7.8 g, Protein 59.3 g, SaturatedFat 27.9 g, Sodium 2537.5 mg, Sugar 22.7 g
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