SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING
Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
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.
ITALIAN SAUSAGE STUFFED SHELLS
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
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
CREAMY SAUSAGE AND SHELLS
This ultra-easy pasta dish is perfect for any weeknight! Filled with sausage, cream, spinach, and a touch of white wine, this dish will soon become a staple in your cooking repertoire!
Provided by Amie
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Bring a pot of well-salted water to a boil and add shells. Cook according to box instructions, around 6-8 minutes. Reserve 1 cup of pasta water.
- Meanwhile, in a large pan over medium heat, heat 1/2 tbsp of olive oil. When oil is hot, add in sausage and shallots. Season with Italian seasoning. Cook, breaking up the pieces of meat into small bits, until the meat is cooked through and the shallots are tender. Add garlic, and cook for an additional minute.
- Add in white wine, and allow the wine to reduce by about half (approx. 2-3 minutes). Then, add heavy cream to pan, and stir to combine with meat and oil. Allow the cream to bubble slightly, then add the spinach. Cook until the spinach is wilted down. (Sauce time = 13-15 minutes)
- Add in the hot shells, toss to combine. Season with freshly ground pepper, as much or as little as you like, then season with salt to your preferred taste. Add pecorino, and toss to combine. Then slowly add pasta water, bit by bit, just until you are left with a creamy uniform sauce (I used about ½ cup).
ITALIAN STUFFED SHELLS
A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! -Beverly Austin, Fulton, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture., Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 430 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 866mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 3g fiber), Protein 32g protein.
SAUSAGE-STUFFED SHELLS
"I wanted to make manicotti one day but was out of the noodles," says Lori Daniels of Beverly, West Virginia. "So I came up with this recipe, using jumbo shells instead. They were much easier to work with."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 12
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°.
Nutrition Facts : Calories 437 calories, Fat 14g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1371mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 4g fiber), Protein 36g protein.
ONE-POT CREAMY SHELLS AND SAUSAGE
Just like your favorite boxed shells and cheese, this recipe turns out a dinner that's creamy, irresistible and made in a single pot. But unlike the boxed version, this upgrade will fill up the whole family-thanks to the addition of hearty Italian sausage and Muir Glen™ tomato basil pasta sauce. Cooking the whole meal in a single pot isn't just convenient, it also allows you to build flavor as you go. Here's what we mean: It all starts with browning the sausage until it's cooked through. Removing the sausage but not the rendered fat it leaves behind adds deep savory flavor to the onions, garlic and red pepper flakes that get sautéed next. After your aromatics, you'll add the tomato sauce, which is handy since it'll help deglaze the pan and integrate more flavor into your sauce. With the addition of the broth, you'll have enough liquid to cook your pasta. Once the pasta is cooked through, all that's left is adding the cream and cooked sausage. Serve this up with shredded Parmesan and basil, and you've got a delectable dinner that might just become a part of your regular rotation.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm.
- Add onion, garlic, red pepper flakes and salt to oil and drippings in pan; cook over medium-high heat 1 to 2 minutes or until softened and starting to brown.
- Stir in broth and pasta sauce; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 11 to 13 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened.
- Stir in sausage and whipping cream; return to simmering. Remove from heat. Top with cheese and basil.
Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1100 mg, Sugar 6 g, TransFat 0 g
SHELLS WITH SAUSAGE AND PEPPERS
Make and share this Shells With Sausage and Peppers recipe from Food.com.
Provided by mandagirl
Categories Pasta Shells
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 636.9, Fat 25.2, SaturatedFat 6.6, Cholesterol 35.7, Sodium 870.1, Carbohydrate 66.2, Fiber 3.9, Sugar 4.7, Protein 29.3
ITALIAN SAUSAGE WITH SHELLS AND WHITE CHEDDAR
A delicious pasta and crowd pleasing dish. This is easy to assemble and prepare. Excellant for picnics, potlucks, showers, etc.
Provided by Dawn399
Categories European
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Chop up sausage into bite size pieces and brown.
- Add water and French cut green beans and Italian seasoning package, stir together and simmer.
- While Italian sausage mixture is simmering, cook Pasta Roni in microwave according to directions.
- Add to Italian sausage mixture.
- Stir in 1/4 jar of Ragu Parmesan/Garlic sauce and heat through.
- Ready to serve-tastes good with Garlic Bread.
Nutrition Facts : Calories 406.3, Fat 31.1, SaturatedFat 10.8, Cholesterol 64.7, Sodium 1509.5, Carbohydrate 8.5, Fiber 1.8, Sugar 1.7, Protein 22.6
SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING
Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h21m
Yield 6
Number Of Ingredients 12
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, 2-1/2 cups of mozzarella, 1/2 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 350 degrees F for 30 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley. Serve.
Nutrition Facts : Calories 1134.8 calories, Carbohydrate 82.4 g, Cholesterol 227.3 mg, Fat 61.9 g, Fiber 7.8 g, Protein 59.3 g, SaturatedFat 27.9 g, Sodium 2537.5 mg, Sugar 22.7 g
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