The first occasion when we made these, I left the table for a moment or two and returned to find that Adam had without any assistance completed in any event half of the shells. It was right then and there that we both knew these must be imparted to you. These stuffed shells are truly easy to make and are ideal for making ahead of time.
The meat filling is made with Sausage, spinach, tomato, and ricotta cheddar. We utilized pork wiener in the photographs, however a chicken or turkey frankfurter likewise work. Subsequent to searing the hotdog, we toss in a container of diced tomatoes and some defrosted spinach that has been pressed dry.
The filling can be made ahead of time and should toward the end in your icebox as long as 3 days and in your cooler for around 3 months. We suggest utilizing cooler safe glass holders, or twofold layers of cooler packs to store the filling. To defrost, leave it medium-term in the cooler.
Also try our recipe Grilled Chicken and Asparagus Pesto Pasta
This easy stuffed shells recipe with sausage, spinach, tomato, and ricotta cheese. These stuffed shells are pretty simple to make.
Ingredients
- 20 jumbo dried pasta shells
- 1 pound fresh pork sausage, casings removed (see note)
- 3 medium cloves garlic, finely chopped
- 1 (14-ounce) can diced tomatoes
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry (about 1 1/4 cups)
- 4 ounces ricotta cheese (about 1/2 cup)
- 2 ounces mozzarella cheese, coarsely grated (about 1/2 cup)
- Salt and fresh ground black pepper
- Warm marinara sauce, for serving (optional)
Instructions
PREPARE SHELLS
- Heat the oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
- Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells. Drain, and then rinse the shells with cold water.
- Meanwhile, heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan.
- Stir in the garlic, tomatoes, as well as the thawed and ringed out spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat then stir in the ricotta cheese. Taste for seasoning then adjust with salt and pepper to taste.
- Fill each shell with sausage filling and arrange into the baking dish. Scatter mozzarella cheese on top. Bake until the tips of the shells begin to brown and the cheese has melted, about 25 minutes. Serve with a warm marinara sauce (optional).
Read more our recipe : Crispy Vegan Mushroom Bacon
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