Shells Stuffed With Sausage And Peppers With Bechamel Sauce Food

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 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!

BABY SHELLS BECHAMEL

Steps:

• Preheat oven to 400 degrees F.
• Place tomatoes in an oven-safe skillet. Toss with olive oil and sprinkle with salt and pepper. Roast tomatoes until dark and blistered, 10 to 15 minutes. Let cool.
• Meanwhile, heat butter in a 12-inch skillet over medium heat until melted, then add flour and whisk until smooth and thickened. Cook, whisking, but do not let darken, only about 2 minutes. Slowly add warm milk, whisking constantly. Season with salt and pepper and bring to a gentle simmer.
• Place tomatoes in a blender or mini food processor and carefully blend until smooth.
• Add pureed tomatoes to bechamel. Season to taste, and continue to cook until desired thickness has been reached, another minute or two. Add drained pasta directly to bechamel and stir until every shell is coated and pasta is perfectly al dente. Garnish with fresh basil, additional black pepper and shaved Parmesan.

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.

SHELLS STUFFED WITH SAUSAGE AND PEPPERS WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. For the Bechamel Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk. For the Sausage Stuffing: Heat a pan on the stove. Remove sausage casing, break apart and add it to the hot pan. Cook sausage until it is slighlty brown then add onion, peppers and garlic. Cook until onions and peppers are soft. Season the stuffing with salt and peppers as needed. Remove from heat and add approximately 1.5 cups of the bechamel sauce to the stuffing, mix to blend. Cook pasta shells according to package directions. Drain water from pasta shells and add a bit of olive oil to pasta to prevent shells from sticking. Allow shells to cool. Stuff each shell with 1 or 2 tablespoons of stuffing mixture. Place shells in casserole pan sprayed with cooking spray. Top stuffed shells with the remaining bechamel sauce and then sprinkle top with parmesean cheese. Bake pasta shells in oven for approximately 30 minutes or until top is brown.

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.

EASY STUFFED SHELLS

Steps:

• Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and the cheese., Bake, covered, 35 minutes. Uncover; bake until bubbly and cheese is melted, 3-5 minutes longer.

SHELLS WITH SAUSAGE AND PEPPERS

Steps:

• Prepare pasta as directed on package and drain.
• Toss with 2 T. of the olive oil and set aside.
• Cook and stir sausage until well cooked and drain fat.
• Stir in wine (or broth) and cook 10 minutes.
• Remove mixture from skillet and set aside.
• Add remaining oil to skillet along with onion and peppers.
• Cook and stir until peppers are crisp-tender.
• Add garlic and cook 30 seconds.
• Add cooked sausage and parsley and heat through.
• Add with cheese and salt to pasta in a large bowl.
• Toss and serve.