Sausage Stuffed Shells

30m
Prep Time
35m
Cook Time
1h 5m
Ready In


"A Blue Ribbon Winner by Valerie Reeves She says: "For years, I tried to find a recipe for stuffed shells and/or manicotti that included meat in the filling. So, after lots of experimenting, I came up with my own! My husband and kids beg me to make this - they say it is the best pasta dish ever"! I say: You have got to try this one.... It's a winner alright! I tried it with the spinach and onions and it was great! Note: Ground beef may be used, but I prefer hot or mild Italian sausage. Optional ingredients that may be added to skillet include spinach, onions, mushrooms, depending on preference."

Original is 6 servings

Nutritional

  • Serving Size: 1 (389 g)
  • Calories 789.9
  • Total Fat - 47.4 g
  • Saturated Fat - 20.2 g
  • Cholesterol - 125.5 mg
  • Sodium - 1680.2 mg
  • Total Carbohydrate - 48.7 g
  • Dietary Fiber - 5.7 g
  • Sugars - 5.9 g
  • Protein - 42 g
  • Calcium - 859.3 mg
  • Iron - 3.6 mg
  • Vitamin C - 15.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 350.

Step 2

Boil pasta according to package directions. Drain and cool on paper towel.

Step 3

Brown sausage in large skillet, on medium heat. Drain fat and return skillet to stove.

Step 4

Add diced tomatoes, Italian seasoning, and cream cheese to skillet, and continue cooking on medium heat, until cream cheese is completely melted. (About 15-20 minutes).

Step 5

Pour contents of skillet into large mixing bowl.

Step 6

Add beaten egg, 2 cups mozzarella cheese, and parmesan cheese, and mix thoroughly. Mixture may seem a little watery, but don't worry, it will thicken during baking.

Step 7

Spray a 9x13 inch pan with non-stick cooking spray.

Step 8

Spoon 3-4 tablespoons of spaghetti sauce into bottom of pan and spread around.

Step 9

Spoon meat mixture into each shell and place in pan. (This recipe should make 16-18 shells).

Step 10

Pour remaining spaghetti sauce over the shells.

Step 11

Bake uncovered for 30 minutes.

Step 12

Remove from oven, spread remaining 1/2 cup mozzarella cheese on top of shells, and return to oven for last 5 minutes, or until cheese is melted.

Step 13

Serve.

Tips


No special items needed.

1 Reviews

Mary

An excellent combination of flavors and textures. I underestimated prep time, so dinner was a bit late, but it was absolutely worth every minute. Although I usually don't like hot Italian sausage, I would really recommend it here, since the other ingredients mellow the heat. Very filling. Half a box of Barilla shells yielded 20 individual shells and the filling was abundant. The dish barely fit in a 9X13 pan and would easily feed 6 who want three whole shells or 10 if two shells make a serving. Served it with pencil thin bread sticks and a crisp Romaine salad tossed with sliced scallions, celery, and radishes. Thanks, Linda.

5.0

review by:
(26 Feb 2012)

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