Sausage Spinach And Cheese Stuffed Shells Food

SAUSAGE, SPINACH AND CHEESE STUFFED SHELLS

Steps:

• Preheat oven to 350°F. Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain shells in a colander and rinse under cold water. Set on paper towels to try.
• Heat olive oil in a large skillet on medium-high heat. Add onion and cook until softened, about 5 minutes. Add sausage and cook until no longer pink (about 5 minutes more), stirring frequently and breaking it into smaller pieces as you go. Add garlic and cook 1 minute longer. Remove pan from heat and allow sausage to cool.
• In a small bowl, lightly beat egg. Add ricotta, spinach, 1/2 cup Parmesan cheese, mozzarella, salt, pepper and the cooled sausage mixture, and stir until blended.
• Spread 1 cup of tomato sauce over the bottom of a 3-quart baking dish. Fill pasta shells with sausage-cheese mixture and arrange in a single layer. Spread remaining tomato sauce over stuffed shells. Cover dish with foil and bake until hot and bubbling, about 30 minutes.
• Remove foil and sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.

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.

SAUSAGE STUFFED SHELLS WITH SPINACH

Steps:

• Heat the oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
• Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells. Drain, and then rinse the shells with cold water.
• Meanwhile, 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, tomatoes, as well as the thawed and ringed out 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.
• Fill each shell with sausage filling and arrange into the baking dish. Scatter mozzarella cheese on top. Bake until the tips of the shells begin to brown and the cheese has melted, about 25 minutes. Serve with a warm marinara sauce (optional).

SPINACH & SAUSAGE STUFFED PASTA SHELLS

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.

CHEESY SAUSAGE STUFFED SHELLS RECIPE

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.

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.

CHEESE-STUFFED SHELLS

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired. , Stuff pasta shells with sausage mixture. Arrange in two shallow 2-qt. or 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving., Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.

SPINACH AND CHEESE STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
• Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
• Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
• Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
• Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

STUFFED SHELLS (WITH SPINACH AND CHEESE)

Steps:

• In a skillet, cook onion until tender.
• Transfer to a large bowl.
• Stir in the spinach, cream cheese, and egg.
• Add 1 cup mozzarella, cheddar, cottage cheese, parmesan, salt, pepper, and cinnamon if desired; mix well.
• Stuff shells and arrange in a greased 13x9x2 baking dish.
• Combine sauce ingredients; mix well.
• Pour over shells.
• Cover and bake at 350 degrees for 40 minutes.
• Uncover; sprinkle with remaining mozzarella.
• Return to oven for 5 minutes or until cheese melts.

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.

SAUSAGE-STUFFED SHELLS

Steps:

• In a small saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling. Add the tomato sauce, tomato paste, water, brown sugar and Italian seasoning to sausage in pan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally., In a small bowl, combine the cottage cheese, 1/2 cup mozzarella cheese, egg, parsley and reserved sausage. Stuff into shells. Spread 1/4 cup meat sauce in an ungreased 1-qt. shallow baking dish. Place stuffed shells in dish; drizzle with remaining meat sauce. , Sprinkle with remaining mozzarella cheese and Parmesan cheese if desired. Bake, uncovered, at 350° for 20-25 minutes or until filling reaches 160°.

SPINACH, CHEESE, AND SAUSAGE STUFFED SHELLS OAMC

Steps:

• Cook pasta shells according to directions. Drain, rinse, and let drain again.
• Saute onion in oil about 5 minutes. Add ground sausage and garlic. Cook until sausage is done. Cool.
• Beat egg slightly. Add ricotta cheese, mozzerella cheese, parmesan cheese, spinach, and cooled sausage mixture. Mix well.
• Stuff shells. (This is where I flash-froze half of them).
• Put 1 c of spagetti sauce in bottom of corningware (or 9x13 pan, or something else). Add shells. Pour the rest of the sauce on top. Sprinkle with more mozzerella or parmesan cheese, if desired.
• Cook at 350 for 30 minutes, covered. Cook 10 minutes uncovered.

CHEESE & SAUSAGE STUFFED SHELLS

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.