Super Spicy Stuffed Sausage Shells Recipes

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.

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.

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°.

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package instructions.
• While pasta is cooking, cook chopped sausage until browned and cooked thoroughly inside.
• In a large mixing bowl, combine all remaining ingredients except marinara sauce(reserve 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese). Add salt and pepper to taste. Add cooked sausage to mixture.
• Drain pasta when it is al dente.
• Pour about 1/2 cup of the marinara sauce in the bottom of a 9x12 baking pan.
• Pick up one shell at a time and carefully stuff 1-2 tablspoons of the mixture into the shell. Place the stuffed shells next to one another inside the baking dish.
• Pour the remaining marinara sauce all over the tops of the stuffed shells.
• Cover dish with foil and bake approximately 40 minutes or until the sauce is bubbling.
• In the remaining 5 minutes, sprinkle remaining 1/2 cup mozzarella cheese and 1/2 parmesan cheese on top.
• Serve hot!

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.
• 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, 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.
• 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.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a medium pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 30 minutes, stirring occasionally.
• Remove from the heat and keep warm until ready to use.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain and rinse in cold water., Meanwhile, in a large skillet, cook beef and pork over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add carrot, green onions and garlic; cook 1 minute longer. Stir in chiles, 1 cup cheese, half of the fried onions and the cilantro. In a large bowl combine picante sauce, tomato sauce and water; stir 1 cup picante mixture into pan., Spread 1 cup remaining picante mixture into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Cover and bake 30 minutes. Uncover; top with remaining cheese and remaining fried onions. Bake until cheese is melted, 5-10 minutes.

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.

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.

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.

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.