Kates Saucy Stuffed Shells 2 Ways 3 Cheese Sausage Meat Recipes

EASY BEEF-STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

I HATE RICOTTA MEAT & 2 CHEESE STUFFED SHELLS

Steps:

• Boil water for pasta.
• Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
• Cook pasta in water, drain.
• Preheat oven to 400 degrees.
• Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
• Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
• Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
• Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
• Bake in oven for 20-25 minutes or until bubbly and browned.

CHEESY SAUSAGE-STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a large saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling. , Add tomato sauce, tomato paste, water, brown sugar and Italian seasoning to remaining sausage. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Preheat oven to 350°. Drain pasta. In a large bowl, combine cottage cheese, 1 cup mozzarella, egg, parsley and reserved sausage. Stuff into shells. , Spread 1/2 cup meat sauce into an ungreased shallow 2-qt. baking dish. Arrange stuffed shells in dish; drizzle with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan if desired. , Bake, uncovered, 25-30 minutes or until bubbly.

CHEESE & SAUSAGE STUFFED SHELLS

Steps:

• Preheat oven to 350°. Cook pasta shells according to package directions for al dente; drain and rinse with cold water. Meanwhile, in a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain and return to pan. Add cream cheese; cook and stir until melted., Transfer to a large bowl; cool slightly. Stir in spinach and egg. Add 1 cup mozzarella, cheddar cheese, cottage cheese, Parmesan cheese, salt and pepper; mix well. In a small bowl, combine sauce ingredients. Spread 1-1/3 cups sauce onto bottom of a greased 13x9-in. baking dish and 2/3 cup sauce over the bottom of a greased 8-in. square baking dish. Fill pasta shells with sausage mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 45 minutes or until pasta is tender. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

SHELLS AND CHEESE

Steps:

• Brown meat and drain.
• Add onion, garlic, mushrooms, tomatoes, and speg sauce and simmer for 20 minutes.
• Cook the pasta shells according to the box,drain.
• Mix together the pasta, sauce, cheese, and sour cream in a large bowl.
• Make sure that the bowl has a little room in it because it may cook over a little.
• Cover and bake at 375 degrees for about 45 minutes.
• I normally stir it 1/2 way through.

STUFFED SHELLS WITH MEAT SAUCE

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes., In a large bowl, combine the eggs, cottage cheese, spinach, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. Drain pasta shells; cool slightly. Stuff with cheese mixture., Spread 1 cup of meat sauce into each of 2 greased 11x7-in. baking dishes; arrange shells over sauce in a single layer. Pour remaining meat sauce over the shells. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°.

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING

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, 2-½ cups of mozzarella, ½ 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 350ºF for 30 minutes.
• Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
• Bake 5 minutes longer or until cheese is melted.
• Sprinkle with parsley.
• Serve.

KATE'S SAUCY STUFFED SHELLS 2 WAYS (3 CHEESE & SAUSAGE MEAT)

Steps:

• MARINARA SAUCE: In a large pot, sauté onions until caramelized in olive oil. Remove 1/3 of sautéed onions from the pot and transfer to a separate bowl and set aside for later use in Meat Filling. (These onions are reserved for use in the Meat Filling in Step 3.) To the pot, add garlic and sauté for two minutes more. Add diced tomatoes, tomato paste, tomato sauce, water, sugar, basil, bay leaves, red pepper flakes, black pepper, and salt. Bring to a boil. Simmer sauce for 2 to 3 hours, the longer cooking time the better, stirring occasionally. Discard bay leaves. Stir in parsley and turn off heat. This Marinara Sauce recipe can be substituted for 8-9 cups of jarred marinara sauce.
• RICOTTA FILLING: To a large bowl, combine 2 cups ricotta, 1 cup mozzarella, ¼ cup parmesan, 2 minced garlic cloves, 1 tablespoon chopped fresh parsley, 1/8 teaspoon nutmeg, and 1/8 teaspoon black pepper, and salt. Taste test and adjust seasonings. Mix in 3 eggs. Refrigerate until ready to stuff shells.
• MEAT FILLING: To the bowl with reserved ½ sautéed onion (these are the onions reserved from Step 1), add ground beef, sausage, 1 egg, ¼ cup parmesan cheese, ¼ cup dry breadcrumbs, 2 minced garlic cloves, 1/3 cup milk, and 2 teaspoons fresh parsley and mix. Make 13- 2 inch meatballs. Refrigerate until ready to stuff shells.
• PASTA: Cook shells according to package directions until al dente. Make sure to thoroughly salt the water before adding pasta to prevent sticking. After draining pasta, drizzle with a little olive oil to prevent sticking. Transfer to a large piece of parchment paper. Spread pasta in one layer not touching each other to prevent sticking.
• ASSEMBLY: Cover bottom of large baking dish with ¼ inch of Marinara Sauce. Cup a shell in one hand and spoon Ricotta Filling into the shell with the other. Make 13 Ricotta Filled shells. Leave room in between Ricotta Filled shells for Meat Filled shells. Cup a shell in one hand and place meatball into the shell with the other. Place the shells into the baking dish alternating Ricotta Filled with Meat Filled, arranging in a single layer. Ladle the remaining Marinara Sauce on top of Meat Filled shells but not on top of the Ricotta Filled shells.
• TOPPING: Sprinkle shells with 2 cups shredded mozzarella cheese and Parmesan cheese. Cover pan with aluminum foil. Bake at 400F degrees for 1 ½ to 2 hours, or until bubbling, and Meat Filled shells are fully cooked.
• TO SERVE: Give each person an equal number of Ricotta Filled shells and Meat Filled shells. Spoon Marinara Sauce over both.