Best 10 Skinny Sausage Stuffed Shells Recipes

SAUSAGE-STUFFED SHELLS

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°.

THESE STUFFED SHELLS ARE SO EASY & FREEZER-FRIENDLY

Steps:

• Preheat oven to 350˚F
• Coat the bottom of a large baking dish with 1 tablespoon olive oil
• Bring a large pot of salted water to a boil
• Cook the shells for 2 minutes less than the package directions
• Drain the shells, then arrange on a sheet tray to cool while you make the filling
• Discard any broken shells
• In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat
• Add the sausage, breaking it up, and cook until browned, 5 to 8 minutes
• Using a slotted spoon, transfer sausage to a small bowl
• Add the onion to the pan, season with salt and pepper, and cook until soft, about 5 minutes
• Stir in the grated garlic and cook for a minute more
• Transfer to the same bowl as the sausage and let cool for about 10 minutes
• In a large mixing bowl, combine the ricotta, parmesan and half of the shredded mozzarella with the herbs
• Once the sausage mixture has cooled slightly, mix into the ricotta mixture
• Season to taste with salt and pepper
• Mix in the egg
• Coat the bottom of the prepared baking dish with ½ cup sauce
• Fill each shell with about 2 tablespoons of the sausage mixture and arrange in the pan with the opening face up
• Pour remaining sauce evenly over the shells
• Bake for 25 minutes, then remove from the oven and top with the remaining mozzarella cheese
• Preheat the broiler, then broil the shells for an additional 5 to 10 minutes, keeping an eye on the shells to keep them from burning
• Let stand 15 minutes before serving

ITALIAN SAUSAGE STUFFED SHELLS

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.

SKINNY SAUSAGE-STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
• In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
• In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
• Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
• Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

SAUSAGE-SPINACH STUFFED SHELLS

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.

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING

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.

SIMPLE STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in tomatoes. Season with salt and pepper. Reduce heat to low; cook uncovered about 20 minutes until liquid is reduced.
• Meanwhile, cook and drain pasta shells as directed on box, using minimum cook time. Rinse with cold water to cool; drain.
• In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, the egg and 2 tablespoons basil.
• Spoon about 2 cups meat sauce into baking dish. Using small spoon, carefully fill each pasta shell with about 2 tablespoons cheese mixture (do not overfill). Invert shells and place on sauce in baking dish. Spoon remaining meat sauce over shells. Sprinkle with remaining 1 cup mozzarella cheese.
• Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.

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.

SUPER SPICY STUFFED SAUSAGE SHELLS

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!

STUFFED BEEF & SAUSAGE SHELLS RECIPE - (4.3/5)

Steps:

• Preheat oven to 350* Cook sausage and ground beef together until done. In a large bowl mix, sauce & water. Pour 1 cup of the sauce in the bottom of a 9x13 pan. In another bowl mix cream cheese, 1 Cup Italian cheese, parmesean cheese and egg. Mix well the add the cooked meat. Spoon heaping tablespoons of mixture into each cooked shell. Arrange in baking dish and top with remaining sauce. Cover with foil and bake for 40 minutes. Remove from oven and sprinkle with remainder of the italian cheese and put back in oven for 6-8 minutes.