RICOTTA STUFFED PASTA SHELLS WITH SAUSAGE AND SPINACH
These appetizing sausage and spinach stuffed shells are ideal for making in advance. You can either freeze or refrigerate. And just pop them in the oven when you need it!
Provided by Olya
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- HOW TO COOK SHELLS: Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells (I cooked mine for 10 minutes). Drain, and then rinse the shells with cold water. Set aside on a baking sheet.
- HOW TO MAKE FILLING: Heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan.
- Stir in the garlic, canned tomatoes and spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat then stir in the ricotta cheese. Taste for seasoning then adjust with salt and pepper to taste.
- HOW TO STUFF SHELLS: Each shell is stuffed with a heaping tablespoon of the filling. You can stuff them on the baking sheet and then transfer them back to the pan to reheat. Spoon the remaining sauce over the shells and reheat for 5 minutes. They are ready to serve as is, sprinkled lightly with Parmesan cheese and parsley.
- HOW TO REHEAT SHELLS: Preheat oven to 375F, arrange the shells into the baking dish, sprinkle with LOTS of Parmesan cheese and bake for 25 minutes (reheating in the oven is the preferred way to reheat these shells if making them in advance - just make sure to sprinkle generously with Parmesan).
Nutrition Facts : Calories 469 kcal, Carbohydrate 10 g, Protein 25 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 101 mg, Sodium 1037 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SAUSAGE, SPINACH, RICOTTA STUFFED PASTA SHELLS
Steps:
- Cook pasta shells: Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.
- Cook onions, then sausage, then add garlic: Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Lower the heat to medium. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.
- Make ricotta spinach stuffing: Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture.
- Fill pasta shells with stuffing: Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.
- Arrange stuffed shells on chopped canned tomatoes in baking dish: Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells. At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)
- Bake: Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes. Recipe adapted from recipe on box of Barilla jumbo pasta shells, and a recipe appearing in the Sacramento Bee.
Nutrition Facts : Calories 350 kcal, Carbohydrate 27 g, Cholesterol 69 mg, Fiber 3 g, Protein 25 g, SaturatedFat 7 g, Sodium 834 mg, Sugar 3 g, Fat 16 g, ServingSize Serves 8, UnsaturatedFat 0 g
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-SPINACH STUFFED SHELLS
Provided by Food Network Kitchen
Time 2h10m
Yield 8 servings
Number Of Ingredients 21
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.
SAUSAGE & SPINACH STUFFED SHELLS IN TOMATO BASIL CREAM SAUCE
I made this as a "guest chef" for my bosses party and blew EVERYONE out of the water! It's intermediate level, so give yourself enough time to cook everything, stuff the shells, and have some wine ;)
Provided by la petite chef
Categories Pasta Shells
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat olive oil on med-high and saute onions till clear, then add sausage, salt-n-pep and crushed red pepper and 1 TBsp garlic. Cook till golden brown breaking up the pieces.
- Remove from heat and transfer to large bowl to cool.
- When mixture has cooled to room temp, stir in ricotta, spinach, 1/2 cup parm and sugar. Combine well.
- Lightly grease a deep 9×13 casserole or lasagna pan and set aside.
- Bring a large pot of salted water to boil and cook the pasta shells until just al dente. Drain and rinse under cold running water then pat dry.
- Stuff the pasta shells with the sausage-spinach mixture and place in prepared casserole dish.
- In a large saucepan, heat olive oil on medium high and saute remaining onions until clear. Add remaining garlic and cook until fragrant approx 1-2 minutes
- Add the crushed tomatoes, salt-n-pep, crushed red pepper (t.t.) and cook for 5 minutes
- Add the heavy cream and cook until sauce is reduced by 1/3, about 20 minutes
- Preheat oven to 350F
- Add the finely chopped basil to the sauce right before pouring the sauce over the shells in casserole.
- Sprinkle with the fontina cheese and remaining Parm. Cover casserole tightly with aluminum foil and bake for 45 minutes Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges. About 15 mins longer.
- Let stand for 10 mins before serving. Goes great with thin sliced garlic bread.
- Bon Appetito!
Nutrition Facts : Calories 1102.6, Fat 78.5, SaturatedFat 43.9, Cholesterol 258.1, Sodium 1399.7, Carbohydrate 67, Fiber 5.9, Sugar 9.4, Protein 35.6
SPINACH & SAUSAGE STUFFED PASTA SHELLS
Here is a good way to make a little meat go a long way. These are good enough to serve company! I found this recipe in a great little booklet called, Dinner on the Double, by Better Homes and Gardens.
Provided by Laura Bruce
Categories Pasta Shells
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 449.6, Fat 31.4, SaturatedFat 16.2, Cholesterol 184.3, Sodium 564.2, Carbohydrate 9, Fiber 1.9, Sugar 4.2, Protein 32.1
More about "sausage ricotta and spinach stuffed pasta shells food"
SAUSAGE, SPINACH AND RICOTTA STUFFED PASTA SHELLS ...
From platingpixels.com
5/5 (3)Total Time 45 minsCategory CasseroleCalories 130 per serving
- Bring a large pot of water to boil, lightly salt if desired. Add pasta shells and cook 12 minutes, or until al dente. Drain and rinse, set aside.
- Meanwhile: Heat 1-tablespoon olive oil in a pan to medium-high heat. Add onion and cook 4-5 minutes or until fragrant, stirring often. Stir in sausage, salt, pepper, Italian seasoning and garlic. Cook 7-10 minutes until browned, breaking up meat as it cooks. Remove meat mixture and set aside.
- Cook mushrooms in same pan for 5 minutes, or until any liquid has evaporated. Add spinach and cook until wilted. Chop cooked veggie mixture into small pieces then stir together with meat mixture and ricotta to create filling.
- Preheat oven to 400° F. Stuff each pasta shell with filling and place (touching) in a greased 8x8 baking dish. Spoon desired amount of pasta sauce over shells and sprinkle with Parmesan. Bake 12-15 minutes, until heated through and cheese is melted.
SAUSAGE, SPINACH AND RICOTTA CHEESE SHELLS - SAPUTO
From saputo.ca
Servings 8Total Time 50 mins
SAUSAGE, RICOTTA, AND SPINACH STUFFED PASTA SHELLS – ALL ...
From allrecipesguide.net
Estimated Reading Time 2 mins
SAUSAGE RICOTTA AND SPINACH STUFFED PASTA SHELLS - EASY ...
From easykraftrecipe.com
SAUSAGE AND SPINACH STUFFED SHELLS - EASY KRAFT RECIPES
From easykraftrecipe.com
SPINACH SAUSAGE STUFFED PASTA SHELLS RECIPES
From tfrecipes.com
RECIPES - SAUSAGE AND SPINACH STUFFED PASTA SHELLS - LILYDALE
From lilydale.com
STUFFED PASTA SHELLS AND SAUSAGE - SHOTGUNRED.COM
From shotgunred.com
ITALIAN SAUSAGE AND SPINACH STUFFED SHELLS - CHARLOTTE SHARES
From charlotteshares.blog
SAUSAGE, RICOTTA, AND SPINACH STUFFED PASTA SHELLS
From 97fit13rah5recipesrecipesshrimp.blogspot.com
SAUSAGE, SPINACH AND CHEESE STUFFED SHELLS RECIPE ...
From tablespoon.com
SPINACH-AND-RICOTTA STUFFED SHELLS RECIPE | MYRECIPES
From myrecipes.com
RICOTTA STUFFED PASTA SHELLS WITH SAUSAGE AND SPINACH – MY ...
From myroilist.com
STUFFED PASTA SHELLS RECIPE | RECIPES.NET
From recipes.net
ITALIAN SAUSAGE, SPINACH AND RICOTTA STUFFED SHELLS ...
From aboutamom.com
SAUSAGE, SPINACH, RICOTTA STUFFED PASTA SHELLS RECIPE
From crecipe.com
SPINACH AND MUSHROOM STUFFED SHELLS - ALL INFORMATION ...
From therecipes.info
STUFFED SHELLS WITH RICOTTA & SAUSAGE | MOMS RECIPE COLLECTION
From momsrecipecollection.com
SPINACH AND RICOTTA STUFFED PASTA - GOOD HOUSEKEEPING
From goodhousekeeping.com
SAUSAGE RICOTTA AND SPINACH STUFFED PASTA SHELLS RECIPES
From tfrecipes.com
SKINNY SAUSAGE-STUFFED SHELLS - LUNCH RECIPES
From fooddiez.com
SPINACH AND THREE-CHEESE STUFFED SHELLS | THE MILLSTONE
From millstonenews.com
SAUSAGE RICOTTA AND SPINACH STUFFED PASTA SHELLS - ALL ...
From therecipes.info
SPINACH AND RICOTTA STUFFED SHELLS - KROLL'S KORNER
From krollskorner.com
STUFFED PASTA SHELLS RECIPE WITH SPINACH AND RICOTTA
From olivemagazine.com
SAUSAGE AND RICOTTA STUFFED PASTA SHELLS - #FOODBYJONISTER
From foodbyjonister.com
THE BEST SAUSAGE STUFFED SHELLS • CRAVING SOME CREATIVITY
From cravingsomecreativity.com
SAUSAGE & SPINACH STUFFED SHELLS - KYLEE COOKS
From kyleecooks.com
PASTA SHELLS STUFFED WITH CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
SAUSAGE STUFFED PASTA SHELLS RECIPE | JIMMY DEAN® BRAND
From jimmydean.com
SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE - FOOD NEWS
From foodnewsnews.com
SAUSAGE, SPINACH, RICOTTA STUFFED PASTA SHELLS ... RECIPE
From crecipe.com
SAUSAGE STUFFED SHELLS - MYFRIDGEFOOD
From myfridgefood.com
SAUSAGE SPINACH RICOTTA STUFFED PASTA SHELLS - EPISODE +17 ...
From jenpros.com
SLOW COOKER STUFFED SHELLS WITH SAUSAGE AND SPINACH
From persnicketyplates.com
BARILLA PASTA RECIPES STUFFED SHELLS - MELODIE REGAN
From vintag5sparks.blogspot.com
SAUSAGE, RICOTTA, AND SPINACH STUFFED PASTA SHELLS
From pescatarianrecipess.blogspot.com
SAUSAGE STUFFED SHELLS WITH SPINACH – TASTY FOOD E98
From mungfali.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love