Sausage Stuffed Shells In Tomato Cream Sauce Recipes

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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

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

THESE STUFFED SHELLS ARE SO EASY & FREEZER-FRIENDLY



These Stuffed Shells Are So Easy & Freezer-Friendly image

This stuffed shells recipe is so easy! It can also be made ahead of time & frozen for a busy weeknight.

Provided by Aaron Morrissey

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
divided
One 12-ounce box jumbo pasta shells
1 pound fresh Italian sausage
removed from the casing
1 medium yellow onion
finely chopped (about 2 cups)
Salt and pepper
2 cloves garlic
grated
2 cups whole-milk ricotta cheese
½ cup freshly grated parmesan cheese
1 pound mozzarella
grated (about 4 cups total)
½ cup loosely packed fresh parsley leaves
chopped
½ cup loosely packed fresh basil leaves
chopped
1 large egg
One 32-ounce or two 24-ounce jars marinara sauce

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

SAUSAGE STUFFED SHELLS WITH SPINACH



Sausage Stuffed Shells with Spinach image

The filling for these easy stuffed shells holds up well. These double as dinner or finger food. The sausage you choose is up to you. Chicken or turkey sausage instead of pork sausage would be great. If you do choose a sausage that's lower in fat, add a little oil to the pan before browning. When making stuffed shells, add a few more dried pasta shells to the water than you will need since some will rip. The filling for this recipe should fill about 16 shells.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 50m

Yield Makes approximately 5 servings

Number Of Ingredients 9

20 jumbo dried pasta shells
1 pound fresh pork sausage, casings removed (see note)
3 medium cloves garlic, finely chopped
1 (14-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and squeezed dry (about 1 1/4 cups)
4 ounces ricotta cheese (about 1/2 cup)
2 ounces mozzarella cheese, coarsely grated (about 1/2 cup)
Salt and fresh ground black pepper
Warm marinara sauce, for serving (optional)

Steps:

  • Heat the oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
  • Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells. Drain, and then rinse the shells with cold water.
  • Meanwhile, heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan.
  • Stir in the garlic, tomatoes, as well as the thawed and ringed out spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat then stir in the ricotta cheese. Taste for seasoning then adjust with salt and pepper to taste.
  • Fill each shell with sausage filling and arrange into the baking dish. Scatter mozzarella cheese on top. Bake until the tips of the shells begin to brown and the cheese has melted, about 25 minutes. Serve with a warm marinara sauce (optional).

Nutrition Facts : Calories 625, Protein 33 g, Carbohydrate 32 g, Fiber 7 g, Sugar 8 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 86 mg

SAUSAGE AND EGGPLANT-STUFFED SHELLS IN TOMATO-BASIL CREAM SAUCE



Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce image

Make and share this Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce recipe from Food.com.

Provided by amandabliedung

Categories     Pasta Shells

Time 1h45m

Yield 35 shells, 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
3/4 lb sweet Italian sausage, casings removed
2 cups chopped onions
1 large eggplant, cut into 1/2-inch cubes (about 7 cups cubed)
1 1/2 teaspoons salt
3/4 teaspoon crushed red pepper flakes
2 tablespoons minced garlic
1/2 cup ricotta cheese or 1/2 cup mascarpone cheese
12 ounces fresh spinach, blanched, squeezed dry, and chopped (about 2/3 cup chopped)
1 cup freshly grated parmesan cheese
1/4 teaspoon sugar
0.5 (12 ounce) package jumbo pasta shells (about 18 shells)
2 cups italian crushed tomatoes
3 cups heavy cream
1/4 cup finely chopped fresh basil leaf
4 ounces coarsely grated Fontina cheese

Steps:

  • In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
  • When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.
  • Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.
  • Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.
  • In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.
  • Preheat the oven to 350 degrees F.
  • Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.

CHEESE & SAUSAGE STUFFED SHELLS



Cheese & Sausage Stuffed Shells image

I like to make this meal for special occasions, and everyone who has tried these stuffed shells has left satisfied. I suggest making a double batch and freezing one for future dinners. -Tiffany Carlson, Colfax, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 22

30 uncooked jumbo pasta shells
1 pound bulk Italian sausage
1 large onion, chopped
1 package (8 ounces) cream cheese, softened
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large egg, beaten
3 cups shredded part-skim mozzarella cheese, divided
2 cups shredded cheddar cheese
1 cup 2% cottage cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
3 cans (15 ounces each) tomato sauce
4 teaspoons dried minced onion
3 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons dried parsley flakes
1-1/2 teaspoons dried oregano
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts :

SAUSAGE & SPINACH STUFFED SHELLS IN TOMATO BASIL CREAM SAUCE



Sausage & Spinach Stuffed Shells in Tomato Basil Cream Sauce image

I made this as a "guest chef" for my bosses party and blew EVERYONE out of the water! It's intermediate level, so give yourself enough time to cook everything, stuff the shells, and have some wine ;)

Provided by la petite chef

Categories     Pasta Shells

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

3/4 lb hot Italian sausage, casings removed
2 cups finely chopped onions
2 tablespoons minced garlic (approx 3 cloves)
1/2 cup ricotta cheese
12 ounces fresh spinach, blanched, squeezed dry, and chopped (approx 2/3 cup chopped)
1 cup freshly grated parmesan cheese
1/2 cup coarsely grated Fontina cheese
12 ounces jumbo pasta shells
26 ounces italian crushed tomatoes
3 1/2 cups heavy cream
1/4 cup finely chopped fresh basil leaf
1/4 teaspoon sugar
olive oil
2 teaspoons crushed red pepper flakes

Steps:

  • In a large skillet, heat olive oil on med-high and saute onions till clear, then add sausage, salt-n-pep and crushed red pepper and 1 TBsp garlic. Cook till golden brown breaking up the pieces.
  • Remove from heat and transfer to large bowl to cool.
  • When mixture has cooled to room temp, stir in ricotta, spinach, 1/2 cup parm and sugar. Combine well.
  • Lightly grease a deep 9×13 casserole or lasagna pan and set aside.
  • Bring a large pot of salted water to boil and cook the pasta shells until just al dente. Drain and rinse under cold running water then pat dry.
  • Stuff the pasta shells with the sausage-spinach mixture and place in prepared casserole dish.
  • In a large saucepan, heat olive oil on medium high and saute remaining onions until clear. Add remaining garlic and cook until fragrant approx 1-2 minutes
  • Add the crushed tomatoes, salt-n-pep, crushed red pepper (t.t.) and cook for 5 minutes
  • Add the heavy cream and cook until sauce is reduced by 1/3, about 20 minutes
  • Preheat oven to 350F
  • Add the finely chopped basil to the sauce right before pouring the sauce over the shells in casserole.
  • Sprinkle with the fontina cheese and remaining Parm. Cover casserole tightly with aluminum foil and bake for 45 minutes Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges. About 15 mins longer.
  • Let stand for 10 mins before serving. Goes great with thin sliced garlic bread.
  • Bon Appetito!

Nutrition Facts : Calories 1102.6, Fat 78.5, SaturatedFat 43.9, Cholesterol 258.1, Sodium 1399.7, Carbohydrate 67, Fiber 5.9, Sugar 9.4, Protein 35.6

CLASSIC STUFFED SHELLS RECIPE



Classic Stuffed Shells Recipe image

Jumbo pasta shells stuffed with a classic Ricotta cheese mixture and then cooked in marinara sauce and cheese on top.

Provided by Make Your Meals

Categories     Main Dishes

Time 55m

Number Of Ingredients 9

24 jumbo pasta shells
15 ounces ricotta cheese
3 cups shredded Italian blend cheese, divided
2 teaspoons dried Italian seasoning
salt and pepper, to taste
1 large egg
1/2 cup freshly grated Parmesan cheese
3 cups marinara sauce, divided use
2 tablespoons fresh chopped parsley

Steps:

  • Cook the pasta shells according to package directions. Drain and set aside.
  • Preheat the oven to 375°F. Coat a 9"x13" baking pan with cooking spray, set aside.
  • Spread 1 1/2 cups of the marinara sauce in the bottom of the pan. Spread so that it is evenly coatedIn a medium bowl.
  • Place the ricotta cheese, 1 1/2 cups of Italian blend cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
  • Fill each pasta shell with the cheese mixture and place, open side up, in the baking dish. Spoon the remaining marinara sauce over the shells. Sprinkle the other 1 1/2 cups of cheese over the top of the sauce.
  • Cover the dish with foil. Bake for 20 minutes. Uncover the baking dish then bake for an additional 10 minutes or until cheese is melted, bubbly and starting to turn light brown in color.
  • Garnish with parsley, then serve warm.

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