Sausage Stuffed Shells: A Simple Recipe For a Delicious Dish
Sausage Stuffed Shells
Ingredients:
20–22 Jumbo Shells (12–14 ounce box)
24 oz Marinara Sauce
14–16 oz ground Italian Sausage (or ground beef)
2 cups (15 ounces) Ricotta cheese
1 cup shredded Mozzarella Cheese
1/2 cup coarsely grated Parmesan Cheese
1 Egg
2–3 Garlic Cloves, minced
6–7 Basil leaves, chopped, plus more for garnish
Marinara Sauce:
2 Tbsp Branch and Vine Garlic Infused Olive Oil-
1/2 medium Yellow Onion, 1/2 cup chopped
3 Garlic cloves, finely minced
28 oz Crushed Tomatoes
1/2 tsp dried Oregano
1/2 tsp Salt
1/4 tsp Black Pepper, freshly ground
1 Tbsp fresh Parsley, finely minced, plus more to garnis
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Emeril Lagasse's Super-Stuffed Shells with Spinach and Italian Sausage
These are the best stuffed shells you'll ever taste
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Serves 6-8 servings.
Ingredients:
For Emeril's Basic Tomato Sauce:
1 tablespoon olive oil
3/4 cup chopped yellow onions
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 28-ounce can whole peeled tomatoes, broken into pieces and their juices
1 15-ounce can tomato sauce
4 teaspoons tomato paste
1 cup chicken stock or water
1/2 teaspoon sugar
1 teaspoon plus 1 tablespoon olive oil
1 1/2 teaspoons salt, divided
1/2 12-ounce box (18 to 20) jumbo pasta shells
2 cups finely chopped onion
2 teaspoons minced garlic
1 pound fresh Italian sausage, removed from casings or ground veal
1 10-ounce package frozen spinach, thawed and squeezed dry
15 ounces ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese, divided
1 tablespoon extra-virgin olive oil
1 teaspoon Emeril's Essence
1 teaspoon fresh basil, chiffonade
1 teaspoon fresh oregano, chopped
1/2 teaspoon ground black pepper
Preparation:
For the sauce, heat the olive oil in a medium pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce and paste, water and sugar, and stir well. Bring to a boil then lower the heat to medium-low and simmer uncovered until thickened and fragrant, about 30 minutes, stirring occasionally. Remove from the heat and adjust the seasoning to taste.
Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10-12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water.
In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic, and cook, stirring, until very soft, 6-7 minutes. Add the sausage and cook, stirring, until browned. Add the squeezed spinach and cook for 3 minutes. Remove from the heat and season to taste with salt and pepper.
In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach-sausage mixture, the extra-virgin olive oil, Essence, remaining 1/2 teaspoon salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.
Pour tomato sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20-25 minutes. Remove from the oven and let rest for 5 minutes before serving.
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Best Manicotti Recipe Ever
Manicotti (the Italian-American version of cannelloni) are stuffed pasta tubes filled with creamy ricotta, mozzarella, and various other ingredients. I made a basic but super tasty one with the addition of egg, parsley, Pecorino Romano, and Parmigiano Reggiano cheese. This is part 5/5 of the Sunday Dinner series.
WATCH THE FULL SUNDAY DINNER SERIES!
ALSO, WATCH THE FULL MEAT SAUCE SERIES!
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Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
Cento Plum Tomatoes:
PRINTABLE RECIPE:
INGREDIENTS:
▪8 ounces manicotti tubes
▪5 cups Sunday sauce * from episode 1*
or a quick marinara
▪1 pound ricotta
▪1 pound block mozzarella - 1/3 grated, 2/3 cut into small cubes
▪1/2 cup grated Pecorino Romano - grated
▪1/2 cup Parmigiano Reggiano
- grated
▪1 large egg
▪1/2 cup minced fresh parsley
▪salt and pepper to taste
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#manicotti
Stuffed Manicotti
For the filling
2 teaspoons olive oil
1/2 cup onion finely chopped
2 teaspoons minced garlic
15 ounces ricotta cheese
1 egg
1 cup mozzarella cheese shredded
1/2 cup parmesan cheese finely grated
3/4 teaspoon dried Italian seasoning
salt and pepper to taste
For assembly
2 1/2 cups marinara sauce
12 manicotti shells
1 1/2 cups mozzarella cheese
2 tablespoons chopped parsley
cooking spray
INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray.
For the filling
Heat the olive oil in a large pan over medium heat. Place the sausage in the pan. Cook for 3-4 minutes, breaking up the meat into small pieces.
Add the onions to the pan. Cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through.
Add the garlic and cook for an additional 30 seconds. Remove the pan from the heat.
Place the ricotta cheese, egg, mozzarella, parmesan, Italian seasoning and salt and pepper in a large bowl. Stir to combine.
Add the meat mixture to the ricotta mixture. Stir until well mixed.
For assembly
Cook the manicotti in salted boiling water for 1-2 minutes less than the package directions state. Drain and cool slightly.
Spread 1 cup of the marinara sauce over the bottom of the pan.
Use a spoon or piping bag to fill each manicotti with the meat and cheese mixture.
Arrange the manicotti in a single layer in the pan. Pour the rest of the sauce over the top.
Cover and bake for 20 minutes. Uncover, sprinkle the mozzarella cheese over the top, then bake for an additional 10-15 minutes or until cheese is melted and browned.
Sprinkle with parsley, then serve.
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