Sausage Stuffed Shells Food

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:

• 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.

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.

CANNELLONI OR STUFFED SHELLS WITH VEAL AND SWEET SAUSAGE

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, heat the EVOO in a large skillet over medium-high heat. Brown the sausage and crumble to very small pieces. Then add the veal, brown and crumble. Add the sage, garlic, onions and some salt and pepper, and cook until tender. Separate the spinach with your fingertips and add to the skillet. Stir to heat through, then deglaze with the wine and remove from the heat.
• In a saucepot over medium heat, melt the butter, whisk in the flour and bring to a bubble. Whisk in the milk and season with salt, pepper and nutmeg to taste. Thicken the sauce to coat the back of a spoon. Taste to adjust the seasoning and remove a ladle of sauce to combine with the egg yolks to temper them. Add the egg yolks to the sauce and stir in half of the fontina cheese and Parmigiano-Reggiano. Reduce the heat to low, or cover to keep warm.
• Salt the water, and cook the pasta to a chewy al dente, 6 to 7 minutes. Then drain and cool. Fill the tubes or shells with the meat filling using small spoon. Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the shells and cover with the remaining sauce, then top with the remaining cheese. Refrigerate or freeze for a make-ahead meal.
• Bake from room temperature at 375 degrees F until brown and bubbly, 30 to 40 minutes.

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.

STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
• In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
• To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
• Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

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°.

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING

Steps:

• In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
• In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
• Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
• Pour half of the marinara sauce into baking dish.
• In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
• Stuff shells with meat mixture; arrange in baking dish.
• Pour remaining marinara sauce over shells.
• Cover and bake at 350ºF for 30 minutes.
• Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
• Bake 5 minutes longer or until cheese is melted.
• Sprinkle with parsley.
• Serve.

SUPER SPICY STUFFED SAUSAGE SHELLS

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package instructions.
• While pasta is cooking, cook chopped sausage until browned and cooked thoroughly inside.
• In a large mixing bowl, combine all remaining ingredients except marinara sauce(reserve 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese). Add salt and pepper to taste. Add cooked sausage to mixture.
• Drain pasta when it is al dente.
• Pour about 1/2 cup of the marinara sauce in the bottom of a 9x12 baking pan.
• Pick up one shell at a time and carefully stuff 1-2 tablspoons of the mixture into the shell. Place the stuffed shells next to one another inside the baking dish.
• Pour the remaining marinara sauce all over the tops of the stuffed shells.
• Cover dish with foil and bake approximately 40 minutes or until the sauce is bubbling.
• In the remaining 5 minutes, sprinkle remaining 1/2 cup mozzarella cheese and 1/2 parmesan cheese on top.
• Serve hot!

SAUSAGE AND EGGPLANT-STUFFED SHELLS IN TOMATO-BASIL CREAM SAUCE

Steps:

• In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
• When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.
• Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.
• Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.
• In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.
• Preheat the oven to 350 degrees F.
• Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the 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 minutes longer. Let stand for 10 minutes before serving.

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.