Stuffed Shells With Chorizo Sauce Recipes

STUFFED SHELLS WITH CHORIZO SAUCE

Steps:

• Preheat oven to 375°F. ; Cook shells according to directions on package. Drain and set aside.; Stuffing: Preheat large saute pan on medium heat for 2 minutes. Add olive oil, ¼ cup onion, and garlic. Sauté for 1 minute. Add artichoke, spinach, salt, and pepper. Sauté for 2 minutes. Add in sour cream, 1¼ cup cheese, and stir for 30 seconds. Set aside and let cool.; Chorizo sauce: Preheat medium skillet for 2 minutes on medium heat. Add chorizo and cook for 8 minutes. Add remainder of onion and sauté for 2 minutes. Stir in pasta sauce and water. Cook for 2 minutes.; Place 1 cup of chorizo sauce into the bottom of a 8"x8" baking dish.; Stuff shells with approximately 2 Tbsp. of filling.; Place the stuffed shells onto the sauce. Cover shells with remaining chorizo sauce and top with remaining cheese. ; Place dish in the oven for 10 minutes or until the cheese is melted. Serve and enjoy!

STUFFED SHELLS WITH ARRABBIATA SAUCE

Steps:

• Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain and rinse in cold water., In a large skillet, cook and crumble beef and chorizo with onion and garlic over medium heat until meat is no longer pink and vegetables are tender, 6-8 minutes; drain. Stir in spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl; cool., Stir ricotta and Parmesan cheeses, eggs, basil, parsley and remaining salt and pepper into meat mixture. For sauce, in a saucepan, heat oil over medium heat. Add pancetta; cook and stir until golden brown, 6-8 minutes. Add pepper flakes and garlic; cook and stir 1 minute. Add marinara sauce; bring to a simmer., Spread 1 cup sauce into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 20-25 minutes.

CHORIZO STUFFED JUMBO SHELLS

Steps:

• Pre-heat oven to 350 F
• Heat olive oil in a large skillet over medium-high heat. Remove casing from chorizo before adding the filling to the skillet. Use a spoon/flipper to break the up the sausage into medium pieces. Cook until browned, about 5 minutes.
• Add garlic and onion and cook until soft, for about 5-7 minutes.
• Add finely chopped mushrooms to meat mixture until softened, about 4-6 minutes.
• Remove mixture from heat; stir in parmesan cheese and parsley.
• Cook jumbo shells for about 8 minutes until al dente (still a little firm when you bite) but malleable to spoon in the filling (Caution: Avoid over-cooking shells because they will cook further in oven).
• Drain pasta shells and run under cool water.
• Spread 125mL of sauce on the bottom of a large baking dish.
• Fill 2 Tbsp of meat filling into each shell and place into the baking sheet.
• Top with remaining sauce and sprinkle with mozzarella.
• Bake for 15-20 minutes until cheese is melted and filling is heated thoroughly.
• Garnish with fresh parsley.