Best Italian Sausage Shells Recipes

ITALIAN SAUSAGE STUFFED SHELLS

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.

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING

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.

ITALIAN GROUND SAUSAGE TOMATOES WITH SHELLS

Steps:

• 1. Start water to boil in a large pot. Add 1/2 box shell pasta. Stir until al dente'
• 2. Meanwhile, brown ground sausage in a large skillet ,seasoning with crushed red pepper flakes. Add in onion, tomatoes, and garlic parsley salt. Reduce sauce until thick.
• 3. Once pasta is al dente', drain pasta, drain. set aside.
• 4. Add pasta to sauce. Stir to combined thoroughly. Sprinkle with cheese. Top with a lid until cheese melts. Serve & enjoy!

ITALIAN SAUSAGE SHELLS

Steps:

• 1. Ahead of time: Place diced tomatoes into a large bowl and fold in the minced garlic, diced onion, chopped basil, oil, vinegar, salt, and pepper. Add additional salt if desired. Cover with plastic wrap and allow marinating at room temperature for at least 2 hours.
• 2. Time to cook: Remove casing from sausage, crumble into a hot, non-stick skillet and cook until no longer pink. Drain off any excess grease and add tomato mixture. Cook until heated well. Cover and remove from heat.
• 3. Meanwhile, cook pasta according to package instruction. Drain the pasta and rinse with cool water. Gently pat dry the shells (especially the inside).
• 4. Re-heat the meat and tomato mixture, if necessary, because you want to serve this hot. Fill each shell with meat mixture and top with shaved parmesan cheese or mozarella and fresh parsley or green onions.
• 5. Serve with a great salad or steamed veggies and hot garlic bread....delicious!

ITALIAN SAUSAGE SHELLS & CHEESE

Steps:

• Cook sausage in large skillet on medium-high heat 5 min. or until evenly browned, stirring occasionally; drain. Return sausage to skillet.
• Add tomatoes, water and seasoning; mix well. Bring to boil. Add Shells; cover. Simmer on medium-low heat 7 to 8 min. or until heated through, stirring occasionally.
• Stir in broccoli; cook 5 min. or until crisp-tender, stirring frequently. Add Cheese Sauce; stir until blended.

ITALIAN SAUSAGE WITH SHELLS AND WHITE CHEDDAR

Steps:

• Chop up sausage into bite size pieces and brown.
• Add water and French cut green beans and Italian seasoning package, stir together and simmer.
• While Italian sausage mixture is simmering, cook Pasta Roni in microwave according to directions.
• Add to Italian sausage mixture.
• Stir in 1/4 jar of Ragu Parmesan/Garlic sauce and heat through.
• Ready to serve-tastes good with Garlic Bread.

CHEESY SHELLS & ITALIAN SAUSAGE

Steps:

• Prepare pasta according to package directions; set aside. In large skillet, brown sausage, breaking up large lumps with back of spoon. Drain off excess fat. Add mushrooms and garlic; sauté until tender. Add prepared pasta, tomatoes, peas, 2 Tablespoons parsley, salt and pepper to taste. Stir over medium heat until heated through. Before serving, top with remaining Tablespoon of parsley and Parmesan cheese.