Sausage And Pumpkin Stuffed Shells Food

PUMPKIN AND SAUSAGE MANICOTTI

Steps:

• Heat oven to 350°F. Cook and drain pasta shells as directed on package, using minimum cook time. Meanwhile, in 12-inch skillet, cook sausage, garlic and 1 tablespoon of the chopped sage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
• In medium bowl, beat egg. Stir in ricotta cheese, pumpkin, Parmesan cheese, pepper, 1 cup of the Italian cheese, remaining 1 tablespoon chopped sage and the sausage.
• Spread 1 cup of the Alfredo sauce in ungreased 13x9-inch (3-quart) glass baking dish. Fill pasta shells with sausage mixture. Arrange stuffed shells over sauce in dish. Pour remaining 2 cups of the Alfredo sauce evenly over shells.
• Cover; bake 30 to 35 minutes or until hot. Uncover; top with remaining 1 cup Italian cheese. Bake 5 to 10 minutes longer or until cheese is melted. Garnish with sage leaves.

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.

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.

PUMPKIN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Transfer to a baking sheet and drizzle with olive oil; set aside and let cool. In a large bowl, combine ricotta, pumpkin, Parmesan, egg, sage and nutmeg; season with salt and pepper, to taste. Stuff each shell with about 2 tablespoons ricotta mixture. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Spread 1/2 cup cream sauce in the prepared baking dish. Arrange shells in dish, topping with remaining sauce. Place into the oven and bake for 20-25 minutes, or until golden brown and bubbly. Serve immediately.

SAUSAGE AND PUMPKIN-STUFFED SHELLS

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
• Brown sausage with onions in large skillet on medium heat 7 min.; drain. Return sausage to skillet. Add spinach; cook and stir 1 min. or just until wilted. Remove from heat. Stir in 1 cup pumpkin.
• Pour 1/2 cup broth into 13x9-inch baking dish. Spoon pumpkin mixture into pasta shells; place in baking dish. Cover.
• Bake 30 min. or until heated through. Meanwhile, cook cream cheese spread, bacon and remaining broth in large saucepan on low heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add remaining pumpkin; mix well. Cook 1 min. or until heated through, stirring occasionally.
• Spoon cream cheese sauce over shells. Top with mozzarella; bake, uncovered, 10 min. or until melted.

THESE STUFFED SHELLS ARE SO EASY & FREEZER-FRIENDLY

Steps:

• Preheat oven to 350˚F
• Coat the bottom of a large baking dish with 1 tablespoon olive oil
• Bring a large pot of salted water to a boil
• Cook the shells for 2 minutes less than the package directions
• Drain the shells, then arrange on a sheet tray to cool while you make the filling
• Discard any broken shells
• In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat
• Add the sausage, breaking it up, and cook until browned, 5 to 8 minutes
• Using a slotted spoon, transfer sausage to a small bowl
• Add the onion to the pan, season with salt and pepper, and cook until soft, about 5 minutes
• Stir in the grated garlic and cook for a minute more
• Transfer to the same bowl as the sausage and let cool for about 10 minutes
• In a large mixing bowl, combine the ricotta, parmesan and half of the shredded mozzarella with the herbs
• Once the sausage mixture has cooled slightly, mix into the ricotta mixture
• Season to taste with salt and pepper
• Mix in the egg
• Coat the bottom of the prepared baking dish with ½ cup sauce
• Fill each shell with about 2 tablespoons of the sausage mixture and arrange in the pan with the opening face up
• Pour remaining sauce evenly over the shells
• Bake for 25 minutes, then remove from the oven and top with the remaining mozzarella cheese
• Preheat the broiler, then broil the shells for an additional 5 to 10 minutes, keeping an eye on the shells to keep them from burning
• Let stand 15 minutes before serving

STUFFED SHELLS WITH PUMPKIN SAUCE

Steps:

• 400 F Oven
• To roast winter squash, cut in half, scrap out seeds and roast open side down on a parchment lined baking sheet for 40-55 minutes, until easily pierced with the tip of a knife. Scrape out flesh and you'll only need two cups. Save the rent for another use.
• In the mean time, boil water for shells, and cook shells according to directions.
• Drain, coat with olive oil and set aside.
• While the water is boiling, brown sausage in a heavy bottomed skillet over medium heat. Set aside on a paper lined plate.
• Wipe out skillet, heat 1-2 T olive oil and saute onions over med heat until golden and tender. Add garlic and mushrooms. Saute on med low heat until mushrooms are tender. Add sage, saute for one minute and turn heat off. Place sausage back in to the pan and stir in pine nuts ( optional) ricotta and mozzarella. Taste for salt ( some sausage is saltier than others) and add 1/4- 1/2 tsp kosher salt -if needed, and cracked pepper.
• Stir and set aside.
• When squash is done remove from oven, turn heat down to 350,
• Spoon out 2 Cups of roasted squash into a blender with cold chicken stock, milk, Parmesan, ½ tsp salt, 1 tsp sugar, nutmeg and pepper. Blend until very smooth and silky.
• In a large greased baking dish ( or individual ramekins) pour enough sauce to generously coat the bottom. Stuff the shells and place them in the baking dish over the sauce.
• Pour more sauce over top. Cover with foil and bake at 350 until heated through, about 20 minutes. Remove foil and continue baking another 10 minutes.
• You could add more cheese or any remaining sauce to the top at this point.
• Enjoy!

SAUSAGE STUFFED SHELLS

Steps:

• Preheat oven to 350.
• Boil pasta according to package directions. Drain and cool on paper towel.
• Brown sausage in large skillet, on medium heat. Drain fat and return skillet to stove.
• Add diced tomatoes, Italian seasoning, and cream cheese to skillet, and continue cooking on medium heat, until cream cheese is completely melted. (About 15-20 minutes).
• Pour contents of skillet into large mixing bowl.
• Add beaten egg, 2 cups mozzarella cheese, and parmesan cheese, and mix thoroughly. Mixture may seem a little watery, but don't worry, it will thicken during baking.
• Spray a 9x13" pan with non-stick cooking spray.
• Spoon 3-4 tablespoons of spaghetti sauce into bottom of pan and spread around.
• Spoon meat mixture into each shell and place in pan. (This recipe should make 16-18 shells).
• Pour remaining spaghetti sauce over the shells.
• Bake uncovered for 30 minutes. Remove from oven, spread remaining 1/2 cup mozzarella cheese on top of shells, and return to oven for last 5 minutes, or until cheese is melted.