Italian Sausage Stuffed Pasta Shells Food

SAUSAGE STUFFED SHELLS

Steps:

• Mix well the sausage meat, mozzarella, parsley, bread crumbs, Parmesan cheese, garlic and eggs in a medium bowl. Portion out the meat in desired amount.
• Cook the same amount of shells as meat portions. Slightly undercook the shells because they will be baked too.
• Preheat oven to 350 degrees F.
• Place about 1/2 cup of the sauce in a baking dish large enough to hold the amount of shells you made--this would be anywhere from a 1 1/2-2 1/2 quart baking dish.
• Put the shells in the pan and top with more sauce and desired amount of shredded mozzarella.
• Cover baking dish with foil and bake 45-60 minutes, or until sausage is cooked through.

ITALIAN SAUSAGE STUFFED SHELLS

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.

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING

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 STUFFED PASTA SHELLS

Steps:

• Cook pasta shells according to package directions; drain and set aside.
• Remove and discard casings from sausage.
• Brown sausage in a large skillet, stirring until it crumbles; drain.
• Combine sausage, salt, pepper, egg, and breadcrumbs in skillet; set aside.
• Spread 1 cup spaghetti sauce in bottom of lightly greased 13x9 inch baking dish.
• Spoon sausage mixture into shells, and place in baking dish.
• Pour remaining sauce over shells.
• Cover and bake at 350 degrees, for 15 minutes.
• Sprinkle with cheese, and bake, uncovered 5 minutes or until thoroughly heated.

SAUSAGE-SPINACH STUFFED SHELLS

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 STUFFED PASTA SHELLS

Steps:

• Preheat oven to 400ºF and grease a 9x13-inch baking dish; set aside.
• In a skillet over medium heat, cook hot Italian sausage, breaking it into small pieces. Remove with a slotted spoon and transfer to a bowl; set aside.
• To the skillet, add onions, peppers and carrots; sauté for 5 minutes. Add garlic and sauté for 1 minute. Add crushed tomatoes, corn, red wine, brown sugar, basil, oregano, red pepper flakes, salt and pepper. Stir very well, reduce heat to medium-low and gently simmer while stuffing the pasta shells.
• Fill up a large bowl with very hot water from the tap (not boiling water) and add half of the pasta shells to it. Let them sit until softened, about 15 minutes. Add the other half after stuffing the first batch.
• In a medium bowl, combine sausage, spinach, ricotta and asiago; stir until combined. Spoon half the tomato sauce in the prepared baking dish. Stuff pasta shells with Italian mixture and place them on top of the sauce. Spoon the remaining sauce over stuffed pasta and sprinkle with parmesan cheese. Transfer to preheated oven and bake for 30 minutes or until heated through and sauce is bubbling.
• Remove from the heat and let sit 5 minutes before sprinkling on some fresh chopped parsley. Serves 6.

SPINACH & SAUSAGE STUFFED PASTA SHELLS

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.

STUFFED ITALIAN SAUSAGE AND CHEESE SHELLS

Steps:

• Preparation:.
• Cook pasta according to package directions, just until tender; drain. Meanwhile, brown beef and sausage,seasonings into skillet; drain. Add cheese, bread crumbs, parsley cream cheese and egg. Stuff shells, set aside. Pour 1/2 jar of sauce into pan. Arrange stuffed shells in sauce. Top with additional sauce and Parmesan cheese. Cover and cook 30 minute Top with mozzarella and parmesan uncovered and cook additional 15minute.
• Serves 6.

ITALIAN SAUSAGE STUFFED SHELLS #RAGU

Steps:

• Preheat oven to 350 degrees. Also preheat a medium skillet over medium-high heat and add sausage. Cook until slightly golden, about 8 to 10 minutes. Drain and set aside in a large mixing bowl.
• In the meantime bring a large pot of salted water to a boil and add pasta shells. Cook just until el dente, about 8 minutes. Drain and set aside.
• In a small bowl combine ricotta and egg and mix well. Add it to the cooked sausage along with the arugula. Stir until evenly combined.
• Spoon just enough sauce onto the bottom of an 8 x 8 baking dish and spread to lightly coat the bottom. Evenly fill pasta shells with the sausage mixture and place in baking dish. Spoon remaining sauce on top of the shells, then sprinkle with mozzarella and parmesan.
• Bake until slightly golden and bubbly, about 35 to 40 minutes.
• Garnish with minced basil.

SAUSAGE-STUFFED SHELLS

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°.

SAUSAGE-STUFFED PASTA SHELLS

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
• Meanwhile, in 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir ricotta cheese and egg into sausage.
• In medium bowl, mix tomato sauce, Italian seasoning and garlic powder. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup tomato sauce mixture over bottom. Spoon about 2 tablespoons sausage mixture into each pasta shell. Arrange shells on sauce in baking dish. Spoon remaining sauce over stuffed shells.
• Bake uncovered 30 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted.