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
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Shintia Shintia
[email protected]I'll pass.
Fahamii Abdala
[email protected]Not my favorite.
Waqar Ghori
[email protected]Meh.
Sala Uddin
[email protected]Overall, I was disappointed with this recipe.
nana atta
[email protected]The shells were a little too al dente for my taste.
Sattar Ali
[email protected]I thought the filling was a little bland. I would add some more spices next time.
Nicole Patton
[email protected]I'm not sure what I did wrong, but my shells turned out a little dry.
pp gamee boy
[email protected]These shells are a bit time-consuming to make, but they're worth the effort.
Md Soroyar
[email protected]I'm not a big fan of ricotta cheese, so I used a mixture of ricotta and cottage cheese in the filling. It was still delicious.
English Taylor
[email protected]These shells are a great make-ahead meal. I made them the night before and they were just as good the next day.
Joyce Picjett
[email protected]I had some leftover filling, so I made a few extra shells and froze them for later.
Ray Bargelt
[email protected]I used a different type of sausage than the one called for in the recipe, and it worked out just fine.
Naqi Raza
[email protected]I added some extra garlic and Italian seasoning to the filling, and it really kicked up the flavor.
Ontor Abid
[email protected]I followed the recipe exactly and the shells turned out great. I will definitely be making them again.
Netsanet Habtamu
[email protected]I made these shells for a party and they were a huge success. Everyone loved them!
Tsekpo Isaac
[email protected]These stuffed shells were a hit with my family! The sausage and ricotta filling was flavorful and cheesy, and the shells were cooked perfectly al dente.