Italian Unstuffed Shells Food

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.

MAKE-AHEAD UNSTUFFED SHELLS

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in large skillet; Drain. Stir in pasta sauce; simmer on medium heat 2 min. Remove from heat.
• Drain pasta. Mix cream cheese spread, basil, Parmesan, milk and Italian seasoning in large bowl until blended; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with Reynolds Wrap® Aluminum Foil. Refrigerate up to 24 hours.
• Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.

ITALIAN STUFFED SHELLS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture., Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.

ITALIAN STUFFED SHELLS

Steps:

• In a large skillet, cook beef, onion and garlic until meat is no longer pink; drain well. Stir in water, tomato paste, bouillon and oregano; simmer, uncovered, about 30 minutes.
• Meanwhile, in a medium bowl, combine cottage cheese, 1 cup mozzarella, Parmesan cheese and egg; mix well. Stuff shells with cheese mixture; arrange in a 13 x 9 x 2 inch baking dish. Pour meat sauce over shells.
• Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining mozzarella cheese. Bake 5 minutes longer or until the cheese is melted.

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.