Pastashellswithbeansgreensandsausage Recipes

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BAKED PASTA SHELLS WITH SAUSAGE AND GREENS



Baked Pasta Shells with Sausage and Greens image

Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce-this is the definition of cold-weather comfort food.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Pasta     Sausage     Sage     Fontina     Cheddar     Broccoli Rabe     Cheese     Bake     Peanut Free     Tree Nut Free     Kid-Friendly     Milk/Cream

Yield 8 servings

Number Of Ingredients 9

¼ cup plus 1 Tbsp. extra-virgin olive oil
1 lb. sweet or hot Italian sausage, casings removed
6 garlic cloves, coarsely chopped
1 Tbsp. finely chopped sage, plus 10 leaves for serving
½ tsp. crushed red pepper flakes
2 cups half-and-half
12 oz. Fontina and/or aged cheddar, coarsely grated, divided
1 lb. ridged medium pasta shells (such as lumaconi) or large tube pasta (such as rigatoni)
1 bunch broccoli rabe, stems cut into 2" pieces, leafy ends left long

Steps:

  • Place racks in middle and upper third of oven; preheat to 325°F. Heat a large, deep ovenproof skillet over medium-high. Pour in ¼ cup oil; add sausage and break up into small pieces. Cook, undisturbed, until browned underneath, about 4 minutes. Stir a few times; cook, undisturbed, until cooked through, about 3 minutes.
  • Add garlic, chopped sage, and red pepper flakes to sausage and cook, stirring, until garlic is golden, about 2 minutes. Mix in half-and-half and simmer until thickened slightly, about 2 minutes. Reduce heat to low. Stirring constantly, gradually add two-thirds of the cheese a little at a time, letting it melt before adding more. Cook, stirring, until sauce is smooth and thick, about 3 minutes; season with salt. Remove from heat.
  • Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally and adding broccoli rabe during the last 2 minutes, until very al dente, about 2 minutes less than package directions. Drain in a colander, shaking well. Return pasta and broccoli rabe to pot.
  • Add sausage mixture to pasta and toss to coat; transfer to skillet. Cover with foil and bake on middle rack until pasta is al dente and sauce is bubbling, 30-40 minutes. Remove from oven. Heat broiler.
  • Top pasta with remaining cheese. Toss sage leaves and remaining 1 Tbsp. oil in a small bowl; arrange over pasta. Broil on upper rack until cheese is browned in spots, about 5 minutes. Let cool slightly before serving.

PASTA N' BEANS



Pasta N' Beans image

This is an Italian dish that my mother always made. It takes less than five minutes to put together, very little time to cook and is INEXPENSIVE, EASY, and makes great leftovers!

Provided by Queen Butter-Bean

Categories     One Dish Meal

Time 14m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 (16 ounce) cans cannellini beans
48 ounces tomato sauce
1 tablespoon minced garlic
2 tablespoons olive oil
1 lb small shell pasta

Steps:

  • Boil the pasta shells according to package directions.
  • Add salt to the pasta water.
  • Heat olive oil in a pot and add minced garlic.
  • Add cannelloni beans AND the liquid from the cans. I like to mash one of the cans of beans up just a bit, to help thicken the sauce.
  • Add tomato sauce.
  • Mix well and simmer until pasta is done boiling.
  • The longer you let the sauce simmer, the more the flavors will meld. Drain pasta. Serve the pasta with the sauce over it. Enjoy!
  • Note: this is great with garlic bread!

Nutrition Facts : Calories 910.7, Fat 10.1, SaturatedFat 1.6, Sodium 1816.4, Carbohydrate 168, Fiber 23.1, Sugar 17.4, Protein 41.6

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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