Valerie Reeves Recipe

Sausage Stuffed Shells

By Valerie Reeves Marin8


Rating:
Serves:
6
Prep Time:
Cook Time:
Method:
Bake
Comments:

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!

Blue Ribbon Recipe

Notes from the Test Kitchen:
This a a terrific variation of a stuffed shells recipe. The silky cream cheese is the perfect off-set for the slightly spicy sausage. A real winner!

Ingredients

8 oz
jumbo pasta shells
24 oz jar(s)
spaghetti sauce
1 lb
hot, mild, or italian sausage
14.5 oz can(s)
petite diced tomatoes
2 Tbsp
italian seasoning
4 oz
cream cheese
2 1/2 c
mozzarella cheese, shredded
1 c
parmesan cheese, shredded
1
egg, beaten

Directions Step-By-Step

1
Preheat oven to 350 degrees. Boil pasta according to package directions. Drain and cool on paper towel.
2
Brown sausage in large skillet on medium heat. Drain fat and return skillet to stove. Ground beef may also be used. I prefer hot or Italian sausage.
3
Add diced tomatoes, Italian seasoning, and cream cheese to skillet, continue cooking on medium heat until cream cheese is completely melted. (About 15-20 minutes).
4
Pour contents of skillet into large mixing bowl. 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.
5
Spray a 9 x 13 pan with non-stick cooking spray. Spoon 3-4 tablespoons of spaghetti sauce into bottom of pan and spread around.
6
Spoon meat mixture into each shell and place in pan. This recipe should make 16-18 shells. Pour remaining spaghetti sauce over the shells.
7
Bake uncovered for 30 minutes. 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.
8
**Note - Optional ingredients that may be added to skillet include spinach, onions, mushrooms, depending on preference.

About this Recipe

Course/Dish: Pasta, Pork
Main Ingredient: Pork
Regional Style: Italian
Collection: Member's Choice

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98 Comments

user
Terri Michael nairbear62
Apr 18, 2015
Do not use paper towel as stated in recipe to dry pasta. Paper towel stuck to shells. What a mess. In oven now, so will let you know if I will make these again
user
Feb 10, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
user
Dene Mitzel DeneMi
Sep 21, 2014
I tried this recipe and say it's Family Tested & Approved!
user
Vern Herrman Vherrman
Sep 2, 2014
Very good. I too added ricotta. (16oz).
user
Vern Herrman Vherrman
Sep 2, 2014
I tried this recipe and say it's Family Tested & Approved!