ITALIAN SAUSAGE SHELLS
I was trying to make dinner one afternoon, without having to make a trip to the store, so I just used items I had on hand and this is what I came up with. The family really liked it and would ask for it quite often. Since it didn't really have a name, they just called it the "meat and shells stuff". I served it with steamed...
Provided by Jeanne Benavidez
Categories Beef
Time 35m
Number Of Ingredients 14
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!
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