Stuffed Shells W Spinach And Sausage If You Hate Ricotta Cheese Recipes

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SPINACH AND CHEESE STUFFED PASTA SHELLS



Spinach and Cheese Stuffed Pasta Shells image

Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.

Provided by KITKATY

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 9

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 ½ cups spaghetti sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
  • Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
  • Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
  • Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
  • Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g

SAUSAGE-SPINACH STUFFED SHELLS



Sausage-Spinach Stuffed Shells image

Provided by Food Network Kitchen

Time 2h10m

Yield 8 servings

Number Of Ingredients 21

Kosher salt
8 ounces (20 to 24) jumbo pasta shells
1 tablespoon extra-virgin olive oil, plus more for drizzling and brushing
1 small onion, finely chopped
2 cloves garlic, minced
1/2 pound hot Italian sausage, casings removed
1 10-ounce package frozen spinach, thawed and squeezed dry
Freshly ground pepper
1 15-ounce container ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1/3 cup grated parmesan cheese
Kosher salt
Freshly grated nutmeg
1/2 cup jarred marinara sauce

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



Shells with Italian Sausage and Ricotta Stuffing image

Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

1 package (16 ounces) Johnsonville Mild or Sweet Ground Sausage
1 box (12.5 ounces) jumbo pasta shells
1 tablespoon olive oil
2 jars (24 ounces, each) marinara sauce
2 eggs, beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

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.

I HATE RICOTTA MEAT & 2 CHEESE STUFFED SHELLS



I Hate Ricotta Meat & 2 Cheese Stuffed Shells image

My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole.

Provided by TheDancingCook

Categories     Pasta Shells

Time 50m

Yield 18 stuffed shells, 6 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 large onion, diced
1 garlic clove, chopped
8 ounces mozzarella cheese, shredded
1/2 cup Italian style breadcrumbs
1/4 cup fresh parsley, chopped
1 egg, beaten
1 (26 ounce) jar of your favorite spaghetti sauce
8 ounces tomato sauce
1/2 cup parmesan cheese, grated
18 jumbo pasta shells, cooked and drained
salt and pepper, to taste
1/3 cup dry red wine

Steps:

  • Boil water for pasta.
  • Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
  • Cook pasta in water, drain.
  • Preheat oven to 400 degrees.
  • Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
  • Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
  • Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
  • Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
  • Bake in oven for 20-25 minutes or until bubbly and browned.

Nutrition Facts : Calories 449.3, Fat 25.4, SaturatedFat 11.7, Cholesterol 121, Sodium 968, Carbohydrate 21.9, Fiber 3.2, Sugar 9.7, Protein 30

SAUSAGE, SPINACH AND CHEESE STUFFED SHELLS



Sausage, Spinach and Cheese Stuffed Shells image

With three kinds of cheese and plenty of sweet Italian sausage, this easy stuffed shells recipe is one you'll make again and again.

Provided by TBSP Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

1 package (12 oz.) jumbo pasta shells
2 tablespoons olive oil
1/2 cup finely chopped onion
3/4 lb. bulk sweet Italian sausage
2 cloves garlic, minced
1 large egg
15 oz. whole or part-skim ricotta cheese
1 box (9 oz.) frozen chopped spinach, thawed and squeezed dry
3/4 cup grated Parmesan cheese, divided
4 oz. fresh mozzarella, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 jar (32 oz.) tomato sauce with basil

Steps:

  • Preheat oven to 350°F. Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain shells in a colander and rinse under cold water. Set on paper towels to try.
  • Heat olive oil in a large skillet on medium-high heat. Add onion and cook until softened, about 5 minutes. Add sausage and cook until no longer pink (about 5 minutes more), stirring frequently and breaking it into smaller pieces as you go. Add garlic and cook 1 minute longer. Remove pan from heat and allow sausage to cool.
  • In a small bowl, lightly beat egg. Add ricotta, spinach, 1/2 cup Parmesan cheese, mozzarella, salt, pepper and the cooled sausage mixture, and stir until blended.
  • Spread 1 cup of tomato sauce over the bottom of a 3-quart baking dish. Fill pasta shells with sausage-cheese mixture and arrange in a single layer. Spread remaining tomato sauce over stuffed shells. Cover dish with foil and bake until hot and bubbling, about 30 minutes.
  • Remove foil and sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.

Nutrition Facts : Calories 790, Carbohydrate 73 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 6 g, Protein 39 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1880 mg, Sugar 16 g, TransFat 1/2 g

STUFFED SHELLS III



Stuffed Shells III image

This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

Provided by Renee

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
  • In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
  • Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g

SPINACH, CHEESE, AND SAUSAGE STUFFED SHELLS OAMC



Spinach, Cheese, and Sausage Stuffed Shells OAMC image

I found this in a magazine and decided to try it. So glad I did! I made it for the first time last night and it is really great. I used 9 oz. fresh spinach instead of the frozen spinach, and it worked great. My husband even liked it, and he is not normally a spinach person. I used most of a 26 oz jar for 1/2 a recipe, so you may need more sauce than called for. I'm sure you could use homemade, too. Be flexible! Also, this recipe makes quite a bit. I am cooking for two people, and I froze half the stuffed shells for another time, and there were still plenty of leftovers. Freezing them works great! I flash froze the stuffed shells on a cookie sheet, then dumped them in a ziploc and stashed them in the deep freeze. I let them defrost for a day. Then you just have to add sauce, and cook! Perfect weeknight meal, but good enough to serve to company.

Provided by Hwin5168

Categories     Pasta Shells

Time 1h10m

Yield 36 shells, 8 serving(s)

Number Of Ingredients 11

12 ounces jumbo pasta shells
2 tablespoons oil
1 onion, chopped
3/4 lb ground sausage
2 garlic cloves
1 egg
16 ounces part-skim ricotta cheese
4 ounces mozzarella cheese, grated
1/2 cup parmesan cheese
1 (10 ounce) box frozen spinach, chopped, thawed, and drained
26 ounces spaghetti sauce with basil

Steps:

  • Cook pasta shells according to directions. Drain, rinse, and let drain again.
  • Saute onion in oil about 5 minutes. Add ground sausage and garlic. Cook until sausage is done. Cool.
  • Beat egg slightly. Add ricotta cheese, mozzerella cheese, parmesan cheese, spinach, and cooled sausage mixture. Mix well.
  • Stuff shells. (This is where I flash-froze half of them).
  • Put 1 c of spagetti sauce in bottom of corningware (or 9x13 pan, or something else). Add shells. Pour the rest of the sauce on top. Sprinkle with more mozzerella or parmesan cheese, if desired.
  • Cook at 350 for 30 minutes, covered. Cook 10 minutes uncovered.

SPINACH AND RICOTTA STUFFED SHELLS



Spinach and Ricotta Stuffed Shells image

Spinach and Ricotta Stuffed Shells. Jumbo pasta shells stuffed with three types of cheeses and topped with pasta sauce!

Provided by Kelley Simmons

Categories     Main Course

Time 45m

Number Of Ingredients 14

12-14 jumbo pasta shells
1 tablespoon extra virgin olive oil
1 medium onion (diced)
2 cloves garlic (minced)
4 cups fresh spinach
1 cup ricotta cheese
1 cup mozzarella cheese (shredded)
1/2 cup Parmesan cheese (grated)
1 large egg
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 cups marinara sauce
basil for serving (if desired)
extra parmesan cheese for serving (if desired)

Steps:

  • Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
  • Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute.
  • Add the spinach and cook until wilted, about 2 minutes.
  • Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.
  • Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish.
  • Stuff shells with the spinach cheese mixture and place in the baking dish.
  • Top with the remaining sauce and bake for 20-30 minutes or until warmed through.
  • Serve immediately with basil and parmesan cheese, if desired.

Nutrition Facts : Calories 419 kcal, Carbohydrate 30 g, Protein 25 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 1242 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SPINACH- AND CHEESE- STUFFED PASTA SHELLS



Spinach- and Cheese- Stuffed Pasta Shells image

Provided by Blair Box

Categories     Cheese     Pasta     Tomato     Bake     Vegetarian     Quick & Easy     High Fiber     Fennel     Bon Appétit     Costa Mesa     California

Yield Serves 6

Number Of Ingredients 10

2 10-ounce packages frozen chopped spinach, thawed
15 ounces ricotta cheese
1 cup (about 4 ounces) grated Parmesan
2 tablespoons fennel seeds
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
3 garlic cloves, minced
Salt and pepper
3 1/2 cups purchased marinara or spaghetti sauce
32 jumbo pasta shells, freshly cooked
Additional grated Parmesan

Steps:

  • Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.
  • Preheat oven to 350°F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.

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