Sausage Spinach Ricotta Stuffed Pasta Shells Recipes

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SAUSAGE-SPINACH STUFFED SHELLS



Sausage-Spinach Stuffed Shells image

Provided by Food Network Kitchen

Time 2h10m

Yield 8 servings

Number Of Ingredients 21

Kosher salt
8 ounces (20 to 24) jumbo pasta shells
1 tablespoon extra-virgin olive oil, plus more for drizzling and brushing
1 small onion, finely chopped
2 cloves garlic, minced
1/2 pound hot Italian sausage, casings removed
1 10-ounce package frozen spinach, thawed and squeezed dry
Freshly ground pepper
1 15-ounce container ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1/3 cup grated parmesan cheese
Kosher salt
Freshly grated nutmeg
1/2 cup jarred marinara sauce

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.

RICOTTA STUFFED PASTA SHELLS WITH SAUSAGE AND SPINACH



Ricotta Stuffed Pasta Shells with Sausage and Spinach image

These appetizing sausage and spinach stuffed shells are ideal for making in advance. You can either freeze or refrigerate. And just pop them in the oven when you need it!

Provided by Olya

Categories     Main Course

Time 40m

Number Of Ingredients 9

20 pasta shells ((jumbo))
1 pound pork sausage ((casings removed))
3 cloves garlic ((finely chopped))
1 14-ounce can diced tomatoes
2 cups spinach
4 ounces ricotta cheese ((about 1/2 cup))
Salt and fresh ground black pepper
1/3 cup Parmesan cheese (shredded (more, if desired))
Parsley (optional for decoration)

Steps:

  • HOW TO COOK SHELLS: Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells (I cooked mine for 10 minutes). Drain, and then rinse the shells with cold water. Set aside on a baking sheet.
  • HOW TO MAKE FILLING: 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, canned tomatoes and 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.
  • HOW TO STUFF SHELLS: Each shell is stuffed with a heaping tablespoon of the filling. You can stuff them on the baking sheet and then transfer them back to the pan to reheat. Spoon the remaining sauce over the shells and reheat for 5 minutes. They are ready to serve as is, sprinkled lightly with Parmesan cheese and parsley.
  • HOW TO REHEAT SHELLS: Preheat oven to 375F, arrange the shells into the baking dish, sprinkle with LOTS of Parmesan cheese and bake for 25 minutes (reheating in the oven is the preferred way to reheat these shells if making them in advance - just make sure to sprinkle generously with Parmesan).

Nutrition Facts : Calories 469 kcal, Carbohydrate 10 g, Protein 25 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 101 mg, Sodium 1037 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING



Shells with Italian Sausage and Ricotta Stuffing image

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

1 package (16 ounces) Johnsonville Mild or Sweet Ground Sausage
1 box (12.5 ounces) jumbo pasta shells
1 tablespoon olive oil
2 jars (24 ounces, each) marinara sauce
2 eggs, beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

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-RICOTTA STUFFED SHELLS



Spinach-Ricotta Stuffed Shells image

Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
2 28-ounce cans San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano
Pinch of red pepper flakes, plus more for topping
Kosher salt and freshly ground pepper
Kosher salt
9 ounces jumbo pasta shells (30 to 34 shells)
1 tablespoon extra-virgin olive oil
1 8-ounce bag fresh spinach
2 cups ricotta cheese
2 cups shredded low-moisture mozzarella cheese
1/3 cup finely chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for topping
2 teaspoons finely grated lemon zest
1 large egg, beaten
Freshly ground pepper

Steps:

  • Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
  • Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
  • Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
  • Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
  • To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
  • Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.

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