Super Spicy Stuffed Sausage Shells Recipes

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ITALIAN SAUSAGE STUFFED SHELLS



Italian Sausage Stuffed Shells image

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

1 (16 ounce) package jumbo pasta shells
3 teaspoons vegetable oil, divided
1 pound bulk Italian sausage
1 (16 ounce) package finely shredded mozzarella cheese, divided
1 teaspoon dried Italian seasoning, plus more for garnish if desired
1 (24 ounce) jar prepared marinara sauce

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

SUPER SPICY STUFFED SAUSAGE SHELLS



Super Spicy Stuffed Sausage Shells image

These stuffed shells are amazing! These are a staple in our house. Serve with a salad and fresh garlic bread for a great complete meal.

Provided by Super San Mateo Che

Categories     Pasta Shells

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

8 ounces shell macaroni, cooked according to package instructions
1 lb hot Italian sausage, chopped finely
1 (15 ounce) ricotta cheese
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon nutmeg
2 tablespoons flat-leaf Italian parsley, chopped
1 egg
1 cup parmesan cheese, grated and divided
1 1/2 cups mozzarella cheese, shredded and divided
1 (26 ounce) jar marinara sauce, any flavor you like
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cook pasta according to package instructions.
  • While pasta is cooking, cook chopped sausage until browned and cooked thoroughly inside.
  • In a large mixing bowl, combine all remaining ingredients except marinara sauce(reserve 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese). Add salt and pepper to taste. Add cooked sausage to mixture.
  • Drain pasta when it is al dente.
  • Pour about 1/2 cup of the marinara sauce in the bottom of a 9x12 baking pan.
  • Pick up one shell at a time and carefully stuff 1-2 tablspoons of the mixture into the shell. Place the stuffed shells next to one another inside the baking dish.
  • Pour the remaining marinara sauce all over the tops of the stuffed shells.
  • Cover dish with foil and bake approximately 40 minutes or until the sauce is bubbling.
  • In the remaining 5 minutes, sprinkle remaining 1/2 cup mozzarella cheese and 1/2 parmesan cheese on top.
  • Serve hot!

Nutrition Facts : Calories 765.1, Fat 50.2, SaturatedFat 21.3, Cholesterol 152.8, Sodium 2071.7, Carbohydrate 35.6, Fiber 1.6, Sugar 14.2, Protein 41.6

SUPER STUFFED SHELLS



Super Stuffed Shells image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 18 to 20 stuffed shells

Number Of Ingredients 37

1 tablespoon plus 1 teaspoon olive oil
2 teaspoons salt
1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
2 cups finely chopped onion
2 teaspoons minced garlic
1 pound ground veal
1 (10-ounce) package frozen spinach, thawed and squeezed dry
15 ounces ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese
1 tablespoon extra-virgin olive oil
1 teaspoon Essence, recipe follows
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
Basic Red Sauce, recipe follows
1 tablespoon dried leaf oregano
2 1/2 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon cayenne pepper
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
2 teaspoons olive oil
1/2 chopped yellow onion
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
16 ounces whole peeled tomatoes, broken into pieces, and their juices
16 ounces tomato sauce
4 teaspoons tomato paste
2/3 cup water
1/2 teaspoon sugar

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
  • Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain.
  • In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the ground veal and cook, stirring, until cooked and browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.
  • In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.
  • Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a medium pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 30 minutes, stirring occasionally.
  • Remove from the heat and keep warm until ready to use.

SAUSAGE-STUFFED SHELLS



Sausage-Stuffed Shells image

"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

1/3 pound bulk Italian sausage
1 can (8 ounces) tomato sauce
1/4 cup tomato paste
2 tablespoons water
1 teaspoon brown sugar
1/2 teaspoon Italian seasoning
1/3 cup 4% cottage cheese
3/4 cup shredded part-skim mozzarella cheese, divided
2 tablespoons beaten egg
1/2 teaspoon minced fresh parsley
6 jumbo pasta shells, cooked and drained
Grated Parmesan cheese, optional

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.

ACCIDENTAL SPICY SPINACH SHELLS



Accidental Spicy Spinach Shells image

A delicious meal anytime that was created purely accidentally (well kind of).

Provided by Izblue

Categories     World Cuisine     European     Italian

Time 1h

Yield 6

Number Of Ingredients 9

1 (16 ounce) package pasta shells
4 spicy Italian sausages, casings removed
1 (16 ounce) package shredded Monterey Jack cheese
1 ½ cups chopped fresh spinach
½ large tomato, diced
½ onion, diced
¼ cup diced red bell pepper
1 (16 ounce) container ricotta cheese
1 (26 ounce) jar tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water until cooked through but firm to the bite, 12 minutes. Drain.
  • Cook sausage in a large skillet over medium heat until completely browned, 5 to 7 minutes.
  • Melt Monterey Jack cheese in a saucepan over medium-low heat, 2 to 3 minutes. Stir spinach, tomato, onion, and bell pepper into the cheese; cook until hot, 2 to 3 minutes. Remove from heat and cool slightly.
  • Spoon sausage, Monterey Jack cheese mixture, and ricotta cheese into the pasta shells; arrange in a 9x13-inch baking dish. Pour tomato sauce over the stuffed shells.
  • Bake in preheated oven until the sauce is hot and bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 954.5 calories, Carbohydrate 68.8 g, Cholesterol 147.1 mg, Fat 54.2 g, Fiber 5.1 g, Protein 49.8 g, SaturatedFat 26.9 g, Sodium 1700.7 mg, Sugar 9.5 g

SASSY SOUTHWEST STUFFED SHELLS



Sassy Southwest Stuffed Shells image

When I was a child, my mom made this dish quite often. When I came across her recipe on an index card, I quickly copied it. Over the years, I have made very few changes to retain that taste-of-home memory. -Kellie Braddell, West Point, California

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

24 uncooked jumbo pasta shells
1/2 pound lean ground beef (90% lean)
1/2 pound lean ground pork
1 large carrot, shredded
3 green onions, chopped
3 garlic cloves, minced
2 cans (4 ounces each) chopped green chiles
2 cups shredded Mexican cheese blend, divided
1 can (6 ounces) french-fried onions, divided
1/4 cup minced fresh cilantro
1 jar (16 ounces) picante sauce
2 cans (8 ounces each) tomato sauce
1 cup water

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain and rinse in cold water., Meanwhile, in a large skillet, cook beef and pork over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add carrot, green onions and garlic; cook 1 minute longer. Stir in chiles, 1 cup cheese, half of the fried onions and the cilantro. In a large bowl combine picante sauce, tomato sauce and water; stir 1 cup picante mixture into pan., Spread 1 cup remaining picante mixture into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Cover and bake 30 minutes. Uncover; top with remaining cheese and remaining fried onions. Bake until cheese is melted, 5-10 minutes.

Nutrition Facts : Calories 487 calories, Fat 26g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1181mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

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