Sausage Stuffed Pasta Shells Food

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.

SAUSAGE-SPINACH STUFFED SHELLS

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.

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 PASTA SHELLS

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
• Meanwhile, in 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir ricotta cheese and egg into sausage.
• In medium bowl, mix tomato sauce, Italian seasoning and garlic powder. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup tomato sauce mixture over bottom. Spoon about 2 tablespoons sausage mixture into each pasta shell. Arrange shells on sauce in baking dish. Spoon remaining sauce over stuffed shells.
• Bake uncovered 30 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted.

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.

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°.

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 STUFFED SHELLS

Steps:

• Boil 8 cups of water in a large pan over medium -high heat.
• Gently pour the stuffed shells into the boiling water and boil for 9 minutes, then drain and set aside. (You'll need about 22-24 shells, but I boil the whole 12 ounces so I have extra in case some shells break.)
• In a large bowl, combine the beef, pork, egg, cheese, bread crumbs, garlic, parsley and basil. Mix well.
• Preheat the oven to 350 degrees. Spread about 3/4 cup sauce into the bottom of a 9x13 baking pan.
• Using an ice cream scoop (or your hands), scoop the meat mixture and gently stuff it into the shells. Place the shells meat side up into the prepared pan, side by side to fill the pan.
• Once the shells are all stuffed, pour the rest of the sauce overtop the shells and spread it around to cover all the shells.
• Sprinkle the shredded mozzarella cheese over top.
• Cut a piece of aluminum foil a little larger than your pan. Spray one side with cooking spray. Cover the baking pan (sprayed side down) and press to seal.
• Bake covered for 40 minutes, then uncover and broil on low for 3-5 minutes to brown the cheese (watch this closely!).
• After baking, sprinkle the top with fresh parsley and serve.

SAUSAGE AND PEPPER STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees. Boil a large pot of water, preferably a Dutch oven and add a small amount of salt (optional.) When the water comes to a rolling boil, add shells and cook according to package directions, minus 1 minute. Drain and rinse with cold water immediately. Transfer to a paper towel lined cookie sheet with shells placed upside down to drain excess water.
• While shells are boiling, brown sausage in a large skillet over medium-high heat. Cook for 5 minutes, or until brown, breaking up with a spatula or spoon. Remove sausage to a paper towel-lined plate to drain excess grease. Add olive oil, bell peppers, and onion to the same hot skillet. Saute for 5-7 minutes or until soft. Transfers to a mixing bowl.
• Add browned sausage, Italian seasoning and 1 cup shredded Italian cheese to bell pepper mixture. Toss to mix.
• Spread a few spoons of marinara sauce in the bottom of a 9x13 dish. Carefully fill each pasta shell with sausage mixture and place into the dish, fitting tightly so they are upright. Cover with remaining marinara sauce and 1 cup shredded Italian cheese.
• Bake uncovered for 15 minutes. Remove and allow to cool for a few minutes before serving. Enjoy your Sausage and Peppers Stuffed Shells!
• If you've tried this recipe, come back and let us know how it was!

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

SUPER-STUFFED SHELLS WITH SPINACH AND ITALIAN SAUSAGE

Steps:

• For the sauce, heat the olive oil in a medium pot over medium heat
• Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes
• Add the tomatoes and their juices, tomato sauce and paste, water and sugar, and stir well
• Bring to a boil then lower the heat to medium-low and simmer uncovered until thickened and fragrant, about 30 minutes, stirring occasionally
• Remove from the heat and adjust the seasoning to taste
• Preheat the oven to 350°F
• Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil
• Bring a medium pot of water to a boil
• Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10-12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together
• Drain and rinse under cold running water
• In a medium skillet, heat the remaining tablespoon of olive oil over medium heat
• Add the onions and garlic, and cook, stirring, until very soft, 6-7 minutes
• Add the sausage and cook, stirring, until browned
• Add the squeezed spinach and cook for 3 minutes
• Remove from the heat and season to taste with salt and pepper
• In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese
• Add the spinach-sausage mixture, the extra-virgin olive oil, Essence, remaining 1/2 teaspoon salt, the basil, oregano, and pepper, and stir to combine thoroughly
• Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell
• Place the filled shells in the prepared dish
• Pour tomato sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese
• Bake, uncovered, until bubbly, about 20-25 minutes
• Remove from the oven and let rest for 5 minutes before serving
• MORE: Melissa d'Arabian's Stuffed Shells Baked Shells Casserole Unstuffed Shells

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.

SAUSAGE STUFFED PASTA SHELLS

Steps:

• Cook pasta shells according to package directions; drain and set aside.
• Remove and discard casings from sausage.
• Brown sausage in a large skillet, stirring until it crumbles; drain.
• Combine sausage, salt, pepper, egg, and breadcrumbs in skillet; set aside.
• Spread 1 cup spaghetti sauce in bottom of lightly greased 13x9 inch baking dish.
• Spoon sausage mixture into shells, and place in baking dish.
• Pour remaining sauce over shells.
• Cover and bake at 350 degrees, for 15 minutes.
• Sprinkle with cheese, and bake, uncovered 5 minutes or until thoroughly heated.

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.

SAUSAGE STUFFED SHELLS RECIPE

Steps:

• Preheat oven to 350 °F.
• Bring a large pot of salted water to a boil. Cook pasta shells al dense, strain, and rinse with cool water.
• Meanwhile, in a cast-iron skillet, cook sausage until fully cooked through and browned, about 5-7 minutes. Use the tip of a spatula to break the sausage into the smallest chunks possible. Season with salt and pepper to taste and remove pan from the heat.
• Transfer the sausage to a medium bowl with ricotta, basil. garlic, parmesan cheese, and egg. Stir until fully incorporated and creamy.
• Place 1 cup of marinara in the bottom of the same skillet. Fill each shell to the top with ricotta filling using a spoon. Arrange in the skillet as tightly as possible. I was able to fit about 22 shells in a 12 inch cast iron skillet.
• Top each shell with a heaping teaspoon of marinara. Layer the entire dish with about 1 cup of shredded mozzarella (more is OK too).
• Bake for 20-25 minutes until cheese is fully melted and golden. You can finish with a quick broil to give the cheese a little sear if desired. Let cool 5 minutes, top with extra chopped basil and serve.

SAUSAGE STUFFED SHELLS

Steps:

• Mix well the sausage meat, mozzarella, parsley, bread crumbs, Parmesan cheese, garlic and eggs in a medium bowl. Portion out the meat in desired amount.
• Cook the same amount of shells as meat portions. Slightly undercook the shells because they will be baked too.
• Preheat oven to 350 degrees F.
• Place about 1/2 cup of the sauce in a baking dish large enough to hold the amount of shells you made--this would be anywhere from a 1 1/2-2 1/2 quart baking dish.
• Put the shells in the pan and top with more sauce and desired amount of shredded mozzarella.
• Cover baking dish with foil and bake 45-60 minutes, or until sausage is cooked through.

SLOW COOKER STUFFED SHELLS WITH SAUSAGE AND SPINACH

Steps:

• In a large pot of salted boiling water, boil the pasta until just soft. The noodles need to be undercooked as they will continue to cook in the slow cooker. Drain and set aside.
• Meanwhile, in a large bowl, combine the ricotta cheese, spinach, 1 ½ cups mozzarella cheese and egg. Stir to combine well and season with salt & pepper, to taste.
• Spoon the ricotta mixture evenly into the parboiled shells.
• Spread a bit of sauce into the bottom of the 6 quart slow cooker.
• Place the stuffed shells into the slow cooker. You can stack them to fit.
• Pour the browned, drained sausage all over the shells.
• Next, pour the remaining sauce all over the top, covering each shell.
• Cover and cook on LOW for 3-4 hours until bubbly.
• In the last 30 minutes or so of cooking, add the remaining shredded cheese to the top of the shells, replace lid, and let melt.
• Top with parmesan and parsley and serve!