Baked Shells With Sausage And Greens Recipes

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PENNE WITH SAUSAGE AND GREENS



Penne with Sausage and Greens image

Provided by Kardea Brown

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Kosher salt
8 ounces penne
1 tablespoon olive oil
6 ounces sweet Italian sausage, casings removed (about 2 links)
1 1/2 cups collard greens cut into 1/4-inch ribbons (tough stems removed)
2 cloves garlic, minced
Pinch of red pepper flakes
1 teaspoon lemon zest
Freshly grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
  • Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.

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

ONE-POT CREAMY SHELLS AND SAUSAGE



One-Pot Creamy Shells and Sausage image

Just like your favorite boxed shells and cheese, this recipe turns out a dinner that's creamy, irresistible and made in a single pot. But unlike the boxed version, this upgrade will fill up the whole family-thanks to the addition of hearty Italian sausage and Muir Glen™ tomato basil pasta sauce. Cooking the whole meal in a single pot isn't just convenient, it also allows you to build flavor as you go. Here's what we mean: It all starts with browning the sausage until it's cooked through. Removing the sausage but not the rendered fat it leaves behind adds deep savory flavor to the onions, garlic and red pepper flakes that get sautéed next. After your aromatics, you'll add the tomato sauce, which is handy since it'll help deglaze the pan and integrate more flavor into your sauce. With the addition of the broth, you'll have enough liquid to cook your pasta. Once the pasta is cooked through, all that's left is adding the cream and cooked sausage. Serve this up with shredded Parmesan and basil, and you've got a delectable dinner that might just become a part of your regular rotation.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 lb bulk mild Italian sausage
1/2 cup diced red onion
4 cloves garlic, chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 carton (32 oz) Progresso™ chicken broth
1 jar (24.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 lb uncooked medium pasta shells
1/2 cup heavy whipping cream
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons shredded fresh basil leaves

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm.
  • Add onion, garlic, red pepper flakes and salt to oil and drippings in pan; cook over medium-high heat 1 to 2 minutes or until softened and starting to brown.
  • Stir in broth and pasta sauce; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 11 to 13 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened.
  • Stir in sausage and whipping cream; return to simmering. Remove from heat. Top with cheese and basil.

Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1100 mg, Sugar 6 g, TransFat 0 g

PASTA SHELLS WITH BEANS, GREENS, AND SAUSAGE



Pasta Shells With Beans, Greens, and Sausage image

From Weight Watchers Simply Delicious. Per 1 1/2 c. serving: 413 calories, 7 g fat, 15 mg cholesterol, 68 g carb, 7 g fiber, 20 g protein. 8 points.

Provided by ratherbeswimmin

Categories     Pasta Shells

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups small shell pasta
8 ounces sweet Italian sausage or 8 ounces hot Italian sausage
2 garlic cloves, minced
2 teaspoons dried sage
1 (19 ounce) can cannellini beans, rinsed and drained
3 cups torn spinach leaves
2 cups low sodium chicken broth
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Steps:

  • Cook pasta according to package directions; drain.
  • Heat a large nonstick skillet over medium-high heat; add in the sausage; brown the sausage, breaking it apart with a spoon; drain browned sausage on a paper-towel lined plate.
  • Add garlic and sage to the same skillet; stir/saute for about 30 seconds or until fragrant.
  • Add in the beans, spinach, and broth; bring to a boil.
  • Lower heat and simmer about 5 minutes or until the spinach is just tender.
  • Add in drained pasta, sausage, salt, and pepper; simmer until well heated; adjust seasoning to taste.

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