Italian Sausage Stuffed Shells Ragu Food

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 RAGU MUSHROOMS #RAGU

Steps:

• Preheat oven to 400?.
• Clean mushrooms and remove stems. Finely chop the mushroom stems. Set mushrooms caps aside.
• In a large skillet, heat 2 tablespoons butter. Add chopped mushroom stems, chopped onion, and garlic. Cook until almost all the liquid is evaporated. Cool.
• In a large bowl, combine the mushroom mixture, sausage, egg, bread crumbs, salt, goat cheese, parmesan, and Ragu. Mix well.
• Stuff mushrooms generously with sausage mixture.
• Bake in a greased baking pan. Bake at 400? for 30-35 minutes or until sausage is no longer pink. Serve hot. Yield 12-15 servings.

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.

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.