SUPER-STUFFED SHELLS WITH SPINACH AND ITALIAN SAUSAGE
These are the best stuffed shells you'll ever taste!
Provided by Emeril Lagasse
Number Of Ingredients 35
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-SPINACH STUFFED SHELLS
Provided by Food Network Kitchen
Time 2h10m
Yield 8 servings
Number Of Ingredients 21
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.
SUPER STUFFED SHELLS
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 18 to 20 stuffed shells
Number Of Ingredients 37
Steps:
- Preheat the oven to 350 degrees 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 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain.
- 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 to 7 minutes. Add the ground veal and cook, stirring, until cooked and browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season 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 mixture, the extra-virgin olive oil, Essence, remaining teaspoon of 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 the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a medium pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 30 minutes, stirring occasionally.
- Remove from the heat and keep warm until ready to use.
SPINACH, CHEESE, AND SAUSAGE STUFFED SHELLS OAMC
I found this in a magazine and decided to try it. So glad I did! I made it for the first time last night and it is really great. I used 9 oz. fresh spinach instead of the frozen spinach, and it worked great. My husband even liked it, and he is not normally a spinach person. I used most of a 26 oz jar for 1/2 a recipe, so you may need more sauce than called for. I'm sure you could use homemade, too. Be flexible! Also, this recipe makes quite a bit. I am cooking for two people, and I froze half the stuffed shells for another time, and there were still plenty of leftovers. Freezing them works great! I flash froze the stuffed shells on a cookie sheet, then dumped them in a ziploc and stashed them in the deep freeze. I let them defrost for a day. Then you just have to add sauce, and cook! Perfect weeknight meal, but good enough to serve to company.
Provided by Hwin5168
Categories Pasta Shells
Time 1h10m
Yield 36 shells, 8 serving(s)
Number Of Ingredients 11
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.
SUPER SPICY STUFFED SAUSAGE SHELLS
These stuffed shells are amazing! These are a staple in our house. Serve with a salad and fresh garlic bread for a great complete meal.
Provided by Super San Mateo Che
Categories Pasta Shells
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 765.1, Fat 50.2, SaturatedFat 21.3, Cholesterol 152.8, Sodium 2071.7, Carbohydrate 35.6, Fiber 1.6, Sugar 14.2, Protein 41.6
STUFFED ITALIAN SAUSAGE AND CHEESE SHELLS
Make and share this Stuffed Italian Sausage and Cheese Shells recipe from Food.com.
Provided by jellyko
Categories < 4 Hours
Time 1h5m
Yield 1 pan
Number Of Ingredients 13
Steps:
- Preparation:.
- Cook pasta according to package directions, just until tender; drain. Meanwhile, brown beef and sausage,seasonings into skillet; drain. Add cheese, bread crumbs, parsley cream cheese and egg. Stuff shells, set aside. Pour 1/2 jar of sauce into pan. Arrange stuffed shells in sauce. Top with additional sauce and Parmesan cheese. Cover and cook 30 minute Top with mozzarella and parmesan uncovered and cook additional 15minute.
- Serves 6.
Nutrition Facts : Calories 3481, Fat 251.9, SaturatedFat 126, Cholesterol 966.1, Sodium 9538.6, Carbohydrate 106.3, Fiber 3.8, Sugar 31.2, Protein 192.4
EMERIL LAGASSE SUPER STUFFED SHELLS
If it's from Emeril, it's got to be good! AND, not very complicated. The recipe calls for 1 teaspoon or Emeril's Essence but the program won't recognize it. So either purchase the Essence or use this recipe #14372. The directions may seem alot but just read them all first, and you'll see how easy this recipe really is. Just be sure to put shells on to cook 1st.
Provided by Nana Lee
Categories Pasta Shells
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees 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 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together.
- Drain and rinse under cold running water. Drain.
- While pasta is cooking, prepare the following:.
- 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 to 7 minutes.
- Add the ground veal and cook, stirring, until cooked and browned.
- Add the squeezed spinach and cook, stirring, for 3 minutes.
- Remove from the heat and season 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 mixture, the extra-virgin olive oil, 1 tsp Essence, remaining teaspoon of 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.
- If using ground beef, brown in fry pan, drain and add to pasta sauce of your choice.
- Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese.
- Bake, uncovered, until bubbly, about 20 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts : Calories 948.4, Fat 61.4, SaturatedFat 27.1, Cholesterol 234.5, Sodium 2765.6, Carbohydrate 44, Fiber 4.2, Sugar 5.7, Protein 55.1
SPINACH & SAUSAGE STUFFED PASTA SHELLS
Here is a good way to make a little meat go a long way. These are good enough to serve company! I found this recipe in a great little booklet called, Dinner on the Double, by Better Homes and Gardens.
Provided by Laura Bruce
Categories Pasta Shells
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 449.6, Fat 31.4, SaturatedFat 16.2, Cholesterol 184.3, Sodium 564.2, Carbohydrate 9, Fiber 1.9, Sugar 4.2, Protein 32.1
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