SAUSAGE & CHEESE STUFFED SHELLS WITH TOMATO MUSHROOM SAUCE
Make and share this Sausage & Cheese Stuffed Shells With Tomato Mushroom Sauce recipe from Food.com.
Provided by Dee514
Categories Pasta Shells
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 651.2, Fat 52.5, SaturatedFat 21.2, Cholesterol 155.5, Sodium 1345.8, Carbohydrate 16.2, Fiber 3.5, Sugar 7.8, Protein 30.1
CHEESE & SAUSAGE STUFFED SHELLS
I like to make this meal for special occasions, and everyone who has tried these stuffed shells has left satisfied. I suggest making a double batch and freezing one for future dinners. -Tiffany Carlson, Colfax, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 22
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.
Nutrition Facts :
SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING
Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
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 SHELLS
A Blue Ribbon Winner by Valerie Reeves She says: "For years, I tried to find a recipe for stuffed shells and/or manicotti that included meat in the filling. So, after lots of experimenting, I came up with my own! My husband and kids beg me to make this - they say it is the best pasta dish ever"! I say: You have got to try this one.... It's a winner alright! I tried it with the spinach and onions and it was great! Note: Ground beef may be used, but I prefer hot or mild Italian sausage. Optional ingredients that may be added to skillet include spinach, onions, mushrooms, depending on preference.
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 755.7, Fat 45.5, SaturatedFat 20.8, Cholesterol 147.7, Sodium 1791, Carbohydrate 45.3, Fiber 3.7, Sugar 10.2, Protein 40
CHEESY SAUSAGE STUFFED SHELLS RECIPE
Enjoy a hearty entrée with this Cheesy Sausage Stuffed Shells Recipe. This Cheesy Sausage Stuffed Shells Recipe will be a new family favorite!
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 7 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400º F.
- Cook pasta shells as directed on package, omitting salt.
- Meanwhile, brown sausage in large skillet on medium heat; drain. Combine ricotta and spinach.
- Spread pasta sauce onto bottom of 13x9-inch baking dish. Drain shells. Fill shells evenly with sausage; cover with ricotta mixture, using about 1-1/2 Tbsp. for each shell. Place shells over sauce in baking dish. Cover.
- Bake 25 min. or until heated through. Top with mozzarella; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 70 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
STUFFED SHELLS IV
Wonderful stuffed shells - makes two 9x13 pans full! You can also freeze them on a cookie sheet and have them when company shows up!
Provided by Barbara
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside in warm water.
- In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.
- Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
- Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 30.9 g, Cholesterol 54.4 mg, Fat 11.3 g, Fiber 3.5 g, Protein 24.4 g, SaturatedFat 4.9 g, Sodium 621.6 mg, Sugar 7.4 g
ITALIAN SAUSAGE STUFFED SHELLS
Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.
Provided by RainbowJewels
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 57.3 g, Cholesterol 60.3 mg, Fat 24.6 g, Fiber 4.1 g, Protein 30.2 g, SaturatedFat 10.5 g, Sodium 1171.4 mg, Sugar 9.9 g
SAUSAGE AND CHEESE-STUFFED MUSHROOMS
Entertain in style with our Sausage and Cheese-Stuffed Mushrooms. Made with only four ingredients, Sausage and Cheese-Stuffed Mushrooms are a whole lot simpler to make than you might imagine. Make an impression without stressing about it with Sausage and Cheese-Stuffed Mushrooms.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 25m
Yield 12 servings, 2 mushrooms each
Number Of Ingredients 4
Steps:
- Heat broiler.
- Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place on rack of broiler pan. Broil, 4 inches from heat, 5 min.
- Press sausage into mushroom caps, adding about 1 tsp. sausage to each cap. Sprinkle with cheese.
- Broil, 4 inches from heat, 3 to 5 min. or until cheese is melted. Serve hot.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
SPINACH STUFFED SHELLS WITH A MUSHROOM SAUCE
Watch these disappear! The shells are cooked al dente stuffed with creamy cheese and tender baby spinach topped with a tomato mushroom sauce then cooked in the oven where they plump up. And have you wanting more.
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Spray a 9x13 inch pan with nonstick spray.
- Soak mushrooms in hot water.
- In a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
- Remove spinach from pan leaving some garlic and onions in pan.
- Chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
- Add the mushroom soaking water(strained from any grit), white wine and herbs.
- Season with salt and pepper.
- Cook till liquid is all absorbed.
- Add crushed tomatoes.
- Simmer while preparing shells.
- Squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.
- Mix to blend.
- Adding salt and pepper to taste.
- Spoon evenly into shells and place into pan.
- Pour sauce over shells.
- Reserving some sauce for serving at the table.
- Bake covered for 30 minutes.
- Garnish with grated cheese.
- Mangia!
CHEESY SAUSAGE-STUFFED SHELLS
I wanted to make manicotti one day but was out of the noodles. So I used jumbo shells instead and discovered they were much easier to work with.-Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta shells according to package directions. Meanwhile, in a large saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling. , Add tomato sauce, tomato paste, water, brown sugar and Italian seasoning to remaining sausage. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Preheat oven to 350°. Drain pasta. In a large bowl, combine cottage cheese, 1 cup mozzarella, egg, parsley and reserved sausage. Stuff into shells. , Spread 1/2 cup meat sauce into an ungreased shallow 2-qt. baking dish. Arrange stuffed shells in dish; drizzle with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan if desired. , Bake, uncovered, 25-30 minutes or until bubbly.
Nutrition Facts : Calories 459 calories, Fat 20g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 1265mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 4g fiber), Protein 30g protein.
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- Bring a large pot of salted water to a boil. Boil the shells for 8-9 minutes or until almost al dente, but still have a little bite. Drain and rinse with cold water. Set aside.
- While the shells are boiling, prepare your sauce. In a large nonstick skillet, add the sausage. Cook over medium heat until brown and almost cooked through. Add the onion, and cook for an additional 5 minutes. Add the garlic and cook for 1 more minute. Stir in the tomato paste and continue cooking for about 2 minutes or until it takes on a deep red color. Stir in the chicken broth, 1/2 cup at a time until it reaches your desired consistency. This will range from 1-2 cups depending on your preference. Bring to a simmer and add the Italian seasoning, chili powder, granulated sugar, and salt and black pepper to taste. Reduce the heat to low and cook for 5-6 minutes more. Adjust seasoning to taste and keep over low heat until you are ready to serve.
- In a small bowl, stir together the ricotta cheese, 1/4 cup parmesan cheese, oregano, egg white, and a dash of salt and black pepper. Spoon the cheese mixture into the shells and place the shells directly in the pan with the sauce. Sprinkle the remaining 2 tablespoons of parmesan cheese on top and cover. Cook until the cheese has melted and then remove from heat.
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