Bakedsausagestuffedjumbopastashells Recipes

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SAUSAGE-STUFFED PASTA SHELLS



Sausage-Stuffed Pasta Shells image

Italian sausage adds a little spice to a mellow ricotta cheese filling.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 8

18 jumbo pasta shells (from 16-oz package)
1 lb bulk Italian sausage
1 container (15 oz) whole-milk ricotta cheese
1 egg, slightly beaten
1 can (28 oz) tomato sauce
1 tablespoon Italian seasoning
1 teaspoon garlic powder
2 cups shredded Italian cheese blend (8 oz)

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.

Nutrition Facts : Calories 590, Carbohydrate 34 g, Cholesterol 150 mg, Fiber 4 g, Protein 35 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1740 mg, Sugar 8 g, TransFat 1/2 g

SAUSAGE STUFFED SHELLS WITH SPINACH



Sausage Stuffed Shells with Spinach image

The filling for these easy stuffed shells holds up well. These double as dinner or finger food. The sausage you choose is up to you. Chicken or turkey sausage instead of pork sausage would be great. If you do choose a sausage that's lower in fat, add a little oil to the pan before browning. When making stuffed shells, add a few more dried pasta shells to the water than you will need since some will rip. The filling for this recipe should fill about 16 shells.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 50m

Yield Makes approximately 5 servings

Number Of Ingredients 9

20 jumbo dried pasta shells
1 pound fresh pork sausage, casings removed (see note)
3 medium cloves garlic, finely chopped
1 (14-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and squeezed dry (about 1 1/4 cups)
4 ounces ricotta cheese (about 1/2 cup)
2 ounces mozzarella cheese, coarsely grated (about 1/2 cup)
Salt and fresh ground black pepper
Warm marinara sauce, for serving (optional)

Steps:

  • Heat the oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
  • Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells. Drain, and then rinse the shells with cold water.
  • Meanwhile, heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan.
  • Stir in the garlic, tomatoes, as well as the thawed and ringed out spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat then stir in the ricotta cheese. Taste for seasoning then adjust with salt and pepper to taste.
  • Fill each shell with sausage filling and arrange into the baking dish. Scatter mozzarella cheese on top. Bake until the tips of the shells begin to brown and the cheese has melted, about 25 minutes. Serve with a warm marinara sauce (optional).

Nutrition Facts : Calories 625, Protein 33 g, Carbohydrate 32 g, Fiber 7 g, Sugar 8 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 86 mg

BAKED STUFFED PASTA SHELLS



Baked Stuffed Pasta Shells image

These are just fantastic! This is one of DH's favorite things I make. Great for family dinner or pot luck. This is really pretty easy to make and true Italian comfort food!

Provided by Little Bee

Categories     One Dish Meal

Time 55m

Yield 10 serving(s)

Number Of Ingredients 11

12 ounces jumbo pasta shells
1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
1 cup parmesan cheese, grated
2 lbs ricotta cheese
2 large eggs, lightly beaten and 2 egg yolks
1 pinch nutmeg
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried parsley
8 ounces spaghetti sauce (jarred or homemade)
fresh basil, chopped, for garnish

Steps:

  • In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
  • Drain and cool immediately with cold water.
  • Drain and place open side down on paper towels.
  • In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
  • Reserve the 1/4 cup of Mozzarella.
  • Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
  • Preheat oven to 375 degrees Fahrenheit.
  • Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
  • Pour the rest of sauce over the stuffed shells.
  • Loosely cover with foil and bake for 40 minutes.
  • During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
  • Bake 5 more minutes.
  • Garnish with fresh chopped basil.

Nutrition Facts : Calories 397.5, Fat 19.6, SaturatedFat 11.6, Cholesterol 103.7, Sodium 384.7, Carbohydrate 31.2, Fiber 1.6, Sugar 2.5, Protein 23.2

ITALIAN SAUSAGE STUFFED SHELLS



Italian Sausage Stuffed Shells image

Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.

Provided by RainbowJewels

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 6

1 (16 ounce) package jumbo pasta shells
3 teaspoons vegetable oil, divided
1 pound bulk Italian sausage
1 (16 ounce) package finely shredded mozzarella cheese, divided
1 teaspoon dried Italian seasoning, plus more for garnish if desired
1 (24 ounce) jar prepared marinara sauce

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.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 57.3 g, Cholesterol 60.3 mg, Fat 24.6 g, Fiber 4.1 g, Protein 30.2 g, SaturatedFat 10.5 g, Sodium 1171.4 mg, Sugar 9.9 g

SHEET PAN SMOKED SAUSAGE, APPLE, AND ROOT VEGGIE DINNER



Sheet Pan Smoked Sausage, Apple, and Root Veggie Dinner image

The smoked sausage flavor you love joins your favorite winter produce in this easy meal, in partnership with Hillshire Farm® Brand.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 45m

Yield 4

Number Of Ingredients 11

8 ounces baby carrots
8 ounces Brussels sprouts, halved lengthwise
1 small red onion, peeled and cut into 8 wedges
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
½ teaspoon black pepper
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2" bias-cut slices
1 medium Honeycrisp apple, cut into 12 wedges
1 lemon, halved
2 tablespoons chopped parsley

Steps:

  • Place a large baking pan in oven. Preheat oven to 450 degrees F.
  • Toss carrots, Brussels sprouts, and onion with oil, rosemary, salt, and pepper in a large bowl. Arrange vegetable mixture and sausage on the preheated pan in a single layer. Bake in the preheated oven until just tender, about 20 minutes.
  • Preheat broiler to high. Add apple to pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.

Nutrition Facts : Calories 435.2 calories, Carbohydrate 23.8 g, Cholesterol 52.5 mg, Fat 34.6 g, Fiber 7.8 g, Protein 13.5 g, SaturatedFat 9 g, Sodium 1306 mg, Sugar 9.7 g

STUFFED CABBAGE ROLLS RECIPE BY TASTY



Stuffed Cabbage Rolls Recipe by Tasty image

These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.

Provided by Kiano Moju

Categories     Dinner

Time 2h

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 cloves garlic, minced
28 oz crushed tomato, 1 can
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground cumin
salt, to taste
black pepper, to taste
1 lb ground beef
salt, to taste
black pepper, to taste
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
½ cup white rice, uncooked medium grain
1 green cabbage, core removed
sour cream, for serving
fresh cilantro, for garnish

Steps:

  • In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
  • Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
  • In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
  • Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
  • Preheat the oven to 350°F (180°C) for 45 minutes.
  • Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
  • Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
  • Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
  • Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
  • Spoon the remaining tomato sauce over the cabbage rolls.
  • Cover the dish tightly with foil and bake for 45 minutes.
  • Enjoy!

Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams

FAVORITE BAKED SPAGHETTI



Favorite Baked Spaghetti image

This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. -Louise Miller, Westminster, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) pasta sauce
1/2 teaspoon seasoned salt
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
Chopped fresh basil, optional

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 881mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.

ITALIAN SAUSAGE TORTELLINI BAKE



Italian Sausage Tortellini Bake image

Delicious Italian tortellini dish will have you coming back for seconds.

Provided by Dave C

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 8

1 pound bulk Italian sausage
1 onion, chopped
1 green bell pepper, chopped
1 (24 ounce) jar marinara sauce
1 (14 ounce) can Italian-style diced tomatoes
1 teaspoon garlic powder
1 (9 ounce) package frozen cheese-filled tortellini
2 cups shredded mozzarella cheese

Steps:

  • Heat a large pot over medium heat. Crumble sausage into the saucepan; add onion and green bell pepper. Cook and stir the sausage mixture until the sausage is completely browned, 7 to 10 minutes. Drain grease.
  • Pour marinara sauce and diced tomatoes over the sausage mixture; season with garlic powder and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the diced tomatoes break down into the sauce, 30 to 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook the frozen tortellini at a boil until they float to the top and the filling is hot, 6 to 7 minutes; drain.
  • Gently fold the cooked tortellini into the simmering sauce; cook together another 5 minutes. Pour tortellini and sauce into a 13x9-inch baking dish; top with mozzarella cheese.
  • Bake in preheated oven until cheese is golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 32.9 g, Cholesterol 56.1 mg, Fat 20.3 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 8.6 g, Sodium 1135.8 mg, Sugar 10.9 g

CHICKEN AND VEGGIE STUFFED PASTA SHELLS



Chicken and Veggie Stuffed Pasta Shells image

This was a meal that I discovered by just experimenting with three things I love best, Chicken, Zucchini, and Pasta. You can add to or rearrange any thing in this recipe.

Provided by Lew in Louisville

Categories     Chicken Breast

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 18

2 -3 boneless skinless chicken breasts (trimed of all remaining fat)
1/4-1/2 teaspoon chopped fresh thyme
1/4-1/2 teaspoon chopped fresh rosemary
2 large lemons, juice of
1 large garlic clove, minced
1 tablespoon olive oil
salt and pepper (I recommend freshly ground)
vegetables
1 -2 tablespoon olive oil
1 garlic clove, minced
6 mushrooms, coarsly chopped (you can use whatever mushroom you like)
3 -4 zucchini, thinly sliced and peeled
1 (14 1/2 ounce) can whole canned tomatoes, drained and chopped (reserve liquid)
1 (1 1/4 ounce) envelope onion soup mix (I use lipton beefy onion)
1/2 teaspoon dried basil
pasta shells
shredded mozzarella cheese
cooking spray

Steps:

  • For the chicken.
  • Mix together the rosemary,thyme,lemon juice,olive oil, garlic and salt and pepper.
  • Poke holes in chicken breasts with a fork and add to the marinade(make sure the breasts get coated in the marinade).
  • Refrigerate for at least 30 mins.(you can marinate longer if you like).
  • Take out of marinade and bake on a foil lined baking sheet at 350 degrees for 20 minitues.
  • Remove from oven and cool enough to handle.
  • For the veggies.
  • In a large skillet heat oil and cook garlic and mushrooms for about 3 minutes.
  • Add zucchini and cook for 3 more minutes.
  • Stir in chopped tomatoes.
  • Meanwhile mix envelope of soup and basil into the reserved tomato liquid until throughly blended.
  • Add to skillet, bring to a boil and then simmer 10 minutes or until zucchini is tender and sauce is slightly thickened.
  • Pasta shells.
  • Pick out 20 perfect jumbo shells and boil 13 or so minutes( until al dente) Do this while the chicken and zucchini are cooking.
  • When the chicken and zucchini are done( and have been set aside to cool) Take chicken and cut into strips small enough to fit into the mouth of a food processor and pulse until you have small chunks.
  • Next add zucchini mix and pulse.(Note: you don't want to puree just process until chunky).
  • Take and drain pasta shells let cool enough to handle.
  • Take shells and stuff with mixture.
  • Spray a 13x9 inch casserole dish(or larger)with nonstick cooking spray and set the stuffed shells into it.
  • Sprinkle shells with the mozzarella cheese and broil 5-7 minutes until cheese is melted and slightly browned and bubbling.

Nutrition Facts : Calories 207.3, Fat 8.4, SaturatedFat 1.2, Cholesterol 34.7, Sodium 904.7, Carbohydrate 17.9, Fiber 3.6, Sugar 8, Protein 17.9

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From restauranteelrefugi.blogspot.com


SAUSAGE AND SPINACH STUFFED SHELLS RECIPE
2022-03-10 To make MacLean’s recipe for sausage and spinach stuffed shells, you’ll need the ingredients for the filling and the sauce, as well as the jumbo shell required pasta for assembly. For the filling, you’ll need 1 pound of mild or hot Italian sausage (with the casing removed), 1 tablespoon olive oil, 1 medium yellow onion, and 4 cloves of garlic, along with 6 ounces …
From fromawaypodcast.com


CABBAGE ROLLS RECIPE - LET THE BAKING BEGIN
2017-11-12 Prepare the Cabbage. Remove a couple of outer leaves from the head of cabbage and discard. Cut out the stem with a long knife; wrap the cabbage with plastic wrap and microwave for about 3-4 minutes. You want the leaves to be softened but not cooked through. Remove the plastic wrap and the softened outer leaves.
From letthebakingbegin.com


GROUND BEEF STUFFED SHELLS - THE KITCHEN IS MY PLAYGROUND
2020-07-20 In a large mixing bowl, combine cooked ground beef, bread crumbs, eggs, parsley, salt, pepper, and mozzarella. Stir together until well combined. Assemble & Bake: Spread a thin layer of sauce in the bottom of a 9x13-inch baking (to keep the stuffed shells from sticking). Stuff each jumbo pasta shell with ground beef filling and place in baking ...
From thekitchenismyplayground.com


MOM’S CLASSIC STUFFED CABBAGE ROLLS - THE KITCHEN WHISPERER
2017-07-06 Remove the foil and the plastic wrap. Transfer the stuffed cabbages to a lightly sprayed baking dish. Add in some tomato soup on the bottom, place in the cabbage rolls, top with a little more tomato soup. Preheat the oven to 350F, rack in …
From thekitchenwhisperer.net


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