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Brenda's Stuffed Shells This is awesome! Wanna mix it up and try shrimp next time! You can use this stuffing in manicotti too! :chef.
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Composition - Brenda's Stuffed Shells:
- Give 12 oz for box jumbo shells
- Get 1 lb - mild Italian sausage links
- You need 1 small for pkg frozen chopped spinach
- Take 1 medium of onion, chopped
- Get 5 clove for garlic, minced
- Require 1 lb of sliced mushrooms
- You need 2 cup mozzarella, Monterrey jack or provolone, grated
- Give 1/4 cup for parmesan or fontina + more for topping
- You need 2 eggs
- Get 2 - jars Alfredo sauce
- Need 15 oz of ricotta
- Provide 1 1/2 tbsp for Italian seasonings
Believe it or not, I was able to reduce the fat, and it still came out delicious. A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish. It makes a great dish for your family dinners.
Brenda's Stuffed Shells instructions:
- Preheat oven to 350°F
- Boil noodles to al-dente, drain and cool till easy to handle.
- Brown sausage, then saute onions, mushrooms, and garlic till soft. Stir in seasoning.
- Whisk eggs, mix in ricotta. Stir in cheeses and spinach. Mix in cooled sausage, onion mixture.
- Stuff the shells with mixture and place in baking dish with 2 cups of Alfredo sauce in bottom of dish.
- Cover with remaining sauce and sprinkle with more grated cheese & seasoning if desired.
- Bake 10-15 minutes covered with foil, then remove foil and bake another 5-10 minutes until top is slightly browned.
Reviews Log in to rate Stuffed shells with sausage: check out this recipe (it also has cream cheese if that's your jam!) Stuffed shells tips "Stuff" the shells more efficiently: Add the cheese/ricotta mixture to a gallon sized plastic ziploc bag. The stuffed shells are almost a complete meal themselves, but a light salad would be a nice side. Lately I've been loving big spinach salads with fresh cherry tomatoes, diced red onion, kalamata olives, cucumber, avocado, pine nuts (or almonds) and a liberal amount of goat cheese (or feta), which has a really fresh, summery/Mediterranean vibe. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook.
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