SAUSAGE AND EGGPLANT-STUFFED SHELLS IN TOMATO-BASIL CREAM SAUCE
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
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.
SAUSAGE & SPINACH STUFFED SHELLS IN TOMATO BASIL CREAM SAUCE
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
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
SAUSAGE AND EGGPLANT-STUFFED SHELLS IN A TOMATO-BASIL CREAM SAUCE
Steps:
- Directions 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.
BASIL STUFFED SHELLS
Make and share this Basil Stuffed Shells recipe from Food.com.
Provided by Alia55
Categories Pasta Shells
Time 55m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix the beaten eggs with the ricotta, parmesan and basil.
- Add seasonings and adjust to taste.
- Cook large pasta shells in 6 quarts boiling water till just tender. Drain and rinse in cold water.
- Stuff each shell with about 3 tbsp of filling and place in a casserole dish.
- Top with tomato sauce.
- Bake in a preheated 375° oven for about 25 minutes.
Nutrition Facts : Calories 102.3, Fat 6.7, SaturatedFat 4, Cholesterol 42.5, Sodium 425.3, Carbohydrate 3.1, Fiber 0.5, Sugar 1.3, Protein 7.6
LEMON-BASIL RICOTTA STUFFED SHELLS IN CHAMPAGNE CREAM SAUCE RECIPE - (4.4/5)
Provided by cassiestott
Number Of Ingredients 8
Steps:
- Heat the oven to 350°F. Butter a large baking dish and set aside. Bring a large pot of water to boil and season generously with kosher salt. Cook the jumbo shell pasta two to three minutes shy of al dente. Meanwhile, season the ricotta with salt and black pepper. Mix in half of the grated Pecorino and set aside. Once the pasta is partially cooked, drain well and spread out onto a rimmed baking sheet or some parchment paper. With a spoon stuff enough shells until the ricotta is gone and place the stuffed shells into the prepared baking dish. Discard or save any unused shells for another purpose. In a small sauce pan melt three tablespoons of butter. Once melted press (or finely mince) in one clove of garlic. Cook until fragrant and soft, but not browned. Whisk in the three tablespoons of flour and cook, while whisking, for a minute. Pour in Champagne, still whisking, and pour in the heavy cream. Let simmer, whisking continuously, until slightly thick, about 2 to 3 minutes. Add some fresh ground black pepper, then remove and pour evenly over the stuffed shells. Bake the shells until the cheese has melted and the sauce is bubbly, about 20-25 minutes.
LEMON-BASIL RICOTTA STUFFED SHELLS IN A CHAMPAGNE CREAM SAUCE
How to make Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Butter a large {or two small} baking dish and bring a large pot of water to boil and season generously with kosher salt. Cook the jumbo shell pasta two to three minutes shy of al dente.
- Meanwhile, season the ricotta with salt and black pepper. Mix in half of the grated pecorino and set aside.
- Once the pasta is partially cooked, drain well and spread out onto a rimmed baking sheet or some parchment paper. With a spoon stuff enough shells until the ricotta is gone and place the stuffed shells into the prepared dishes. Discard or save any unused shells for another purpose.
- In a small sauce pan melt three tablespoons of butter, once melted press {or finely minced} in one clove of garlic. Cook until fragrant and soft, but not browned. Whisk in the three tablespoons of flour and cook, while whisking, for a minute. Pour in champagne, still whisk while you pour in the heavy cream. Let bubble {still whisking} until slightly thick 1-2 minutes. Add some fresh ground black pepper, then remove and pour evenly over the stuffed shells.
- Place in a preheated 350 degree oven and bake until the cheese has melted and the sauce is bubbly. About 20-25 minutes.
CHICKEN AND BASIL STUFFED SHELLS
Make and share this Chicken and Basil Stuffed Shells recipe from Food.com.
Provided by HelenG
Categories One Dish Meal
Time 40m
Yield 3 shells per serving, 6 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken w/ salt and pepper and drizzle w/ a little olive oil. Broil at 375°F for about a half an hour.
- Meanwhile boil shells per package instructions. Drain and place on wax paper.
- Sauté onion about 5 minutes, add garlic and saute 2 minutes more. cube chicken. divide cheese and mix all ingredients together, except marinara.
- Stuff shells.
- Place in 11 x 13 casserole dish.
- Pour marinara over shells. Top with remaining cheeses.
- Serve with a caeser salad and garlic bread!
- YUM!
Nutrition Facts : Calories 536, Fat 29.3, SaturatedFat 14.4, Cholesterol 131.2, Sodium 1282.7, Carbohydrate 24.5, Fiber 0.9, Sugar 16.3, Protein 42.2
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