Sausage Stuffed Shells

Recipe Rating:	31 Ratings5
Categories:	Pasta, Italian, Pork
Collections:	Member's Choice, Perfect Pastas
Serves:	6
Prep Time:	30 Min
Cook Time:	35 Min

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

Pinched by MicheleHoneyPot, and 2,376 more.

Valerie Reeves

Full Flavored

Murfreesboro, TN (pop. 108,755)

Marin8

Member Since Nov 2009

Valerie's Notes:

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!

Comments 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!

Directions

Preheat oven to 350 degrees. Boil pasta according to package directions. Drain and cool on paper towel.

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.

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).

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.

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.

Spoon meat mixture into each shell and place in pan. This recipe should make 16-18 shells. Pour remaining spaghetti sauce over the shells.

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.

**Note - Optional ingredients that may be added to skillet include spinach, onions, mushrooms, depending on preference.

Comments

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Dan Hammond Hambone

Oct 4, 2010

I had these last week and they were the best pasta shells I've ever had...I'm not a big fan of ravioli or stuffed pasta, but this dish with the sausage really tickled my tastebuds...excellent dish. Thanks for sharing it!

Kimberly Kay KimberlyV65

Nov 30, 2010

Thanks for sharing this recipe! I'll give it a try soon; sounds wonderful!

Brenda Replogle Brenda48

Nov 30, 2010

This sounds absolutely delicious!! Are you saying you can add the spinach along with the sausage? I am getting hungry just reading the recipe. Thanks for sharing!!!

cookie vigue cookev

Nov 30, 2010

sounds wonderful, but why the cream cheese?

Valerie Reeves Marin8

Nov 30, 2010

Yes Brenda, the spinach does taste great with the sausage - almost like a pizza! And the cream cheese adds a little "tang" and creaminess to the mixture. I put cream cheese in my lasagna, also. Hope you enjoy this recipe as much as we do!

Windy Airey JazzyJo

Nov 30, 2010

Oh Lordy... My mouth is watering!! Going to make this for hubby this week, for sure! Thanks for the recipe, Valerie, and congrats on the blue ribbon! :)

Jill Stewart jstewart

Dec 1, 2010

Looking forward to trying this recipe, thanks! We always buy the Johnsonville Italian sausage (hot variety) to keep on hand. Good to find new ways to cook with it.

Vera Davidson VeraJ

Dec 1, 2010

I might be wrong, but besides the creaminess & taste, I think the cream cheese 'binds' the mixture and holds it together. I make kind of the same filling, but I slightly steam pablano peppers (halved lengthwise) or another mild, long pepper and stuff them instead of the shells. A whole new take on stuffed peppers.
Try a couple of "plops" of cream cheese in your spaghetti sauce - I would not have believed it myself if I hadn't tried it. Yum.