Skinny Sausage Stuffed Shells Food

SKINNIER STUFFED SHELLS RECIPE

Steps:

• Move oven rack to upper-middle position and preheat oven to 375 degrees F.

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

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.

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-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°.

SKINNY SAUSAGE-STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
• In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
• In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
• Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
• Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

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.

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.

SPINACH RICOTTA STUFFED SHELLS WITH MEAT SAUCE

Steps:

• Boil water and cook shells according to package directions, make sure to make them al dente.
• Meanwhile, saute onions and garlic in oil.
• Add turkey and salt and brown until cooked, breaking up in small pieces.
• Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.
• Preheat oven to 375°.
• In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
• Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
• Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.
• Serve with additional sauce on top.

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!

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.

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.

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

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.