SPINACH, CHEESE, AND SAUSAGE STUFFED SHELLS OAMC
I found this in a magazine and decided to try it. So glad I did! I made it for the first time last night and it is really great. I used 9 oz. fresh spinach instead of the frozen spinach, and it worked great. My husband even liked it, and he is not normally a spinach person. I used most of a 26 oz jar for 1/2 a recipe, so you may need more sauce than called for. I'm sure you could use homemade, too. Be flexible! Also, this recipe makes quite a bit. I am cooking for two people, and I froze half the stuffed shells for another time, and there were still plenty of leftovers. Freezing them works great! I flash froze the stuffed shells on a cookie sheet, then dumped them in a ziploc and stashed them in the deep freeze. I let them defrost for a day. Then you just have to add sauce, and cook! Perfect weeknight meal, but good enough to serve to company.
Provided by Hwin5168
Categories Pasta Shells
Time 1h10m
Yield 36 shells, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta shells according to directions. Drain, rinse, and let drain again.
- Saute onion in oil about 5 minutes. Add ground sausage and garlic. Cook until sausage is done. Cool.
- Beat egg slightly. Add ricotta cheese, mozzerella cheese, parmesan cheese, spinach, and cooled sausage mixture. Mix well.
- Stuff shells. (This is where I flash-froze half of them).
- Put 1 c of spagetti sauce in bottom of corningware (or 9x13 pan, or something else). Add shells. Pour the rest of the sauce on top. Sprinkle with more mozzerella or parmesan cheese, if desired.
- Cook at 350 for 30 minutes, covered. Cook 10 minutes uncovered.
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.
I HATE RICOTTA MEAT & 2 CHEESE STUFFED SHELLS
My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole.
Provided by TheDancingCook
Categories Pasta Shells
Time 50m
Yield 18 stuffed shells, 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil water for pasta.
- Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
- Cook pasta in water, drain.
- Preheat oven to 400 degrees.
- Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
- Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
- Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
- Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
- Bake in oven for 20-25 minutes or until bubbly and browned.
Nutrition Facts : Calories 449.3, Fat 25.4, SaturatedFat 11.7, Cholesterol 121, Sodium 968, Carbohydrate 21.9, Fiber 3.2, Sugar 9.7, Protein 30
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
RICOTTA STUFFED SHELLS
My version of cheesy stuffed shells. I read a few recipes online, (www.cooks.com as well as recipezaar.com) then used a "frankenstein" technique to make them just like my mom does. I made my sauce kinda plain, I'm pregnant and not much for chunky stuff right now. When I'm not so picky, I will add zucchini and chunky stewed tomato. It fed 4 hungry adults and a two year old with about one portion of left overs so I would say it could comfortably feed five adults. As a side note, the sauce is a really great marinara, I have used it for meatball subs too!
Provided by Faitherbee
Categories Pasta Shells
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- For Shells: Boil according to directions on the box. Drain, rinse with cold water. Set them aside.
- For Sauce: Simmer the onion and garlic together in olive oil. When they are golden, add in the tomato and then spices. Cook for 15 minutes.
- For Filling: Add all filling ingredients together in a bowl and mix well.
- Pour half your sauce evenly into the bottom of a 9x13 baking pan. Stuff your closed, undamaged noodles and arrange them in one layer over the pan, opening side down. Pour the rest of the sauce over the top of your noodles, then sprinkle with grated parmesan. Bake covered for 45 minutes.
Nutrition Facts : Calories 646.4, Fat 24.5, SaturatedFat 10.8, Cholesterol 108.1, Sodium 860.1, Carbohydrate 78.2, Fiber 4.6, Sugar 9.2, Protein 28.5
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
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
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