CHEESY SAUSAGE-STUFFED SHELLS
I wanted to make manicotti one day but was out of the noodles. So I used jumbo shells instead and discovered they were much easier to work with.-Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 459 calories, Fat 20g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 1265mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 4g fiber), Protein 30g protein.
CHEESE & SAUSAGE STUFFED SHELLS
I like to make this meal for special occasions, and everyone who has tried these stuffed shells has left satisfied. I suggest making a double batch and freezing one for future dinners. -Tiffany Carlson, Colfax, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 22
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.
Nutrition Facts :
SAUSAGE & CHEESE STUFFED SHELLS WITH TOMATO MUSHROOM SAUCE
Make and share this Sausage & Cheese Stuffed Shells With Tomato Mushroom Sauce recipe from Food.com.
Provided by Dee514
Categories Pasta Shells
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Tomato Mushroom Sauce:.
- In a frying pan or Dutch oven, cook bacon strips until crisp.
- Remove cooked bacon, and drain on paper towels.
- Reserve 3 Tablespoons bacon fat and discard the rest.
- Using the same frying pan (or Dutch oven), place 3 Tablespoons bacon drippings, mushrooms and garlic into the pan.
- Cook mixture over low heat until mushrooms are softened (be careful not to burn the garlic).
- Add tomatoes, basil and pepper.
- Cook uncovered over medium-high heat for about 15 minutes or until sauce boils and thickens.
- Crumble the bacon and stir it into the sauce, season with a bit of salt (to taste).
- While waiting for the pasta water to boil, start the sausage filling.
- When water is at a rolling boil, add the pasta and cook it according to package directions, until it is almost done.
- When pasta is cooked, drain it, rinse it with cold water, and drain it again.
- Stuff the shells with the sausage ricotta mixture.
- Pasta Stuffing: If necessary, remove casings from sausage, and crumble the meat.
- In a frying pan, cook crumbled sausage over medium to medium-high heat until its browned.
- Drain cooked sausage.
- In a bowl, beat egg into ricotta, stir in cooked sausage, 2 Tablespoons Parmesan cheese, salt and parsley.
- Stuff the cooked shells with the sausage cheese filling.
- Bake:.
- Place about half the sauce into a shallow 1 1/2-quart casserole dish or a 9-inch square baking dish.
- Arrange stuffed pasta in sauce lined pan.
- Spoon remaining sauce on top of the stuffed pasta.
- (At this point, the pasta may be covered with plastic wrap and refrigerated until the next day*, or baked immediately).
- Cover pan with tin foil, and bake in a preheated 350°F for 30-45 minutes, or until bubbly and heated through.
- Remove from oven, remove foil and sprinkle remaining 4 Tablespoons grated Parmesan cheese on top of the baked shells.
- *NOTE:If stuffed pasta was refrigerated overnight, remove plastic wrap from the pan and cover the pan with tin foil, bake as stated above, but baking time may be 5-15 minutes longer.
Nutrition Facts : Calories 651.2, Fat 52.5, SaturatedFat 21.2, Cholesterol 155.5, Sodium 1345.8, Carbohydrate 16.2, Fiber 3.5, Sugar 7.8, Protein 30.1
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.
SPINACH AND MUSHROOM STUFFED SHELLS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Lightly grease a rimmed baking sheet with the oil and set aside.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
- In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
- In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
- In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
- Garnish with more Parmesan and basil leaves, and serve.
- In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.
STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE
I first had these back in high school - too many years ago to think about now. I've been making them ever since. Now, whenever any of my friends have a get-together, I'm expected to bring them! You've been warned!! They're addictive.
Provided by Lissa Sprenne
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 Fahrenheit.
- Separate caps and stems while cleaning the mushrooms.
- If cleaning with water, let them drain for a bit.
- Start cooking the sausage in frying pan, at a medium to medium/high temperature.
- While the sausage is cooking, put the cream cheese into a mixing bowl so it can soften and mince the stem pieces.
- Spice the sausage to taste. Garlic is a good addition.
- Just before the sausage is done, add the stem pieces and finish cooking.
- Drain off the excess grease and add the sausage/stem mixture into the cream cheese.
- Mix together well using a wooden spoon or your hands. Be careful, as it will be rather hot.
- Set the caps into a 13x9 pan (or larger) with sides.
- Optional! Melt enough butter to just put a little in the bottom of each cap or just brush some over the top of each after they're filled. You can put any extra butter in the bottom of the pan.
- Fill the caps with the cream cheese/sausage/stem mix.
- Add a small amount of water to the bottom of the pan, just enough to cover the bottom.
- Bake for 30 to 45 minutes, or until the tops are crusty and the mushrooms have turned dark.
- Scoop them out of the pan with a slotted spoon and arrange them on a plate.
- Serve warm. They reheat well, so you can make them ahead of time.
- *VARIATION 1: Add dried bread crumbs to the mix to make a larger batch without adding more cream cheese or sausage. Onions are also another popular addition.
- *VARIATION 2: Use one 8oz. box of cream cheese to two 8oz. pkgs of sausage. It makes for a larger batch that is less rich and tastes just as good.
- *FUN HINTS: The cream cheese mix is also very good on bread or crackers! This comes in handy if you you think there might be someone who doesn't like mushrooms - save some of the mix to the side for them to dip with.
SAUSAGE AND CHEESE-STUFFED MUSHROOMS
Entertain in style with our Sausage and Cheese-Stuffed Mushrooms. Made with only four ingredients, Sausage and Cheese-Stuffed Mushrooms are a whole lot simpler to make than you might imagine. Make an impression without stressing about it with Sausage and Cheese-Stuffed Mushrooms.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 25m
Yield 12 servings, 2 mushrooms each
Number Of Ingredients 4
Steps:
- Heat broiler.
- Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place on rack of broiler pan. Broil, 4 inches from heat, 5 min.
- Press sausage into mushroom caps, adding about 1 tsp. sausage to each cap. Sprinkle with cheese.
- Broil, 4 inches from heat, 3 to 5 min. or until cheese is melted. Serve hot.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
EASY SAUSAGE STUFFED MUSHROOMS
We have these at most of our neighborhood gatherings. Everyone always asks for them.
Provided by DRFHRLAW
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Hollow out each mushroom cap, reserving scrapings.
- Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
- Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
- Stuff each mushroom cap with sausage mixture and place on a baking sheet.
- Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 4.9 g, Cholesterol 28.7 mg, Fat 9.7 g, Fiber 0.7 g, Protein 10.7 g, SaturatedFat 4 g, Sodium 423.6 mg, Sugar 1.3 g
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
SAUSAGE STUFFED SHELLS IN TOMATO CREAM SAUCE
Steps:
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool. When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well. Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside. Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish. In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes. Preheat the oven to 350 degrees F. Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.
More about "sausage cheese stuffed shells with tomato mushroom sauce recipes"
SAUSAGE STUFFED SHELLS RECIPE {CASSEROLE WITH PASTA, …
From tastesoflizzyt.com
EASY SAUSAGE STUFFED SHELLS - TARA TEASPOON
From tarateaspoon.com
THREE CHEESE STUFFED PASTA SHELLS RECIPE! | THE RECIPE …
From therecipecritic.com
SAUSAGE CHEESE STUFFED SHELLS WITH TOMATO MUSHROOM …
From tfrecipes.com
STUFFED SHELLS WITH CHEESE SAUCE RECIPES
From tfrecipes.com
EASY SAUSAGE STUFFED MUSHROOMS WITH CREAM CHEESE - TASTE AND …
From tasteandtellblog.com
ONE POT ITALIAN SAUSAGE SHELLS AND CHEESE RECIPE (WITH VIDEO!)
From whitneybond.com
STUFFED SHELLS W/ SAUSAGE AND TOMATOES - MADE IT. ATE IT. LOVED IT.
From madeitateitlovedit.com
SAUSAGE AND CREAM CHEESE STUFFED MUSHROOMS RECIPE
From mashed.com
THE BEST STUFFED SHELLS RECIPE - CHEF BILLY PARISI
From billyparisi.com
SAUSAGE STUFFED SHELLS RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
STUFFED SHELLS RECIPE WITH ITALIAN SAUSAGE AND …
From atasteofkoko.com
SAUSAGE & CHEESE STUFFED SHELLS WITH TOMATO MUSHROOM SAUCE …
From textcook.com
SAUSAGE STUFFED SHELLS RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
STUFFED SHELLS IN TOMATO AND SAUSAGE SAUCE - HONEST COOKING
From honestcooking.com
SAUSAGE STUFFED SHELLS WITH TOMATO CREAM SAUCE
From momsdinner.net
CHEESY STUFFED SHELLS WITH MY SECRET TOMATO SAUCE RECIPE
From myrecipes.com
GROUND BEEF AND MOZZARELLA CHEESE STUFFED JUMBO SHELLS …
From hoteatsandcoolreads.com
THREE CHEESE-STUFFED SHELLS WITH MEATY TOMATO SAUCE - THE …
From thepioneerwoman.com
35 STUFFED PORTOBELLO MUSHROOM RECIPES I CAN’T RESIST
From happymuncher.com
SAUSAGE AND CHEESE STUFFED MUSHROOMS RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
STUFFED SHELLS WITH SAUSAGE AND CREAM CHEESE RECIPE
From bossrecipes.com
STUFFED SHELLS WITH MUSHROOMS AND ITALIAN SAUSAGE RECIPE
From homestratosphere.com
CHEESE STUFFED SHELLS WITH MEAT SAUCE | GREENS & CHOCOLATE
From greensnchocolate.com
SAUSAGE & CHEESE STUFFED SHELLS WITH TOMATO MUSHROOM SAUCE
From plain.recipes
10 BEST STUFFED SHELLS RECIPES | YUMMLY
From yummly.com
SAUSAGE STUFFED MUSHROOMS – WELLPLATED.COM
From wellplated.com
SAUSAGE CHEESE STUFFED SHELLS RECIPES (31) - COOKPAD.COM
From cookpad.com
ITALIAN SAUSAGE AND MUSHROOM STUFFED SHELLS - MORE THAN YOU …
From morethanyoucanchew.com
THREE CHEESE STUFFED SHELLS WITH CREAMY WHITE SAUCE
From recipegirl.com
STUFFED MANICOTTI WITH SAUSAGE AND SPINACH - SAVING ROOM FOR …
From savingdessert.com
SAUSAGE CREAM CHEESE STUFFED MUSHROOMS RECIPES - YUMMLY
From yummly.com
FOUR CHEESE AND SAUSAGE STUFFED MUSHROOMS (CARRABBA'S COPYCAT)
From carriesexperimentalkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love