Italian Sausage Shells
By
Jeanne Benavidez
@jeanneben
1
I was trying to make dinner one afternoon, without having to make a trip to the store, so I just used items I had on hand and this is what I came up with. The family really liked it and would ask for it quite often. Since it didn't really have a name, they just called it the "meat and shells stuff". I served it with steamed veggies and garlic bread. Turned out to be a hit with my bunch.
Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 12 shells
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
- 1 lb
- italian sausage, mild or spicey
- 1/2 lb
- ground beef
- 1 can(s)
- (28 oz) petite diced tomatoes, drained
- 1 can(s)
- (6 oz) tomato sauce
- 1 Tbsp
- chopped garlic
- 1 medium
- red onion, diced
- 1 c
- chopped fresh basil
- 1/3 c
- extra virgin olive oil
- 1/4 c
- balsamioc vinegar
- 1/2 tsp
- garlic salt
- 1/2 tsp
- ground black pepper
- 1 c
- fresh, chopped, flat leaf parsley or chopped green onions
- shaved parmesan cheese or shredded mozarella
- 12 large
- pasta shells
How to Make Italian Sausage Shells
- 1Ahead of time:
Place diced tomatoes into a large bowl and fold in the minced garlic, diced onion, chopped basil, oil, vinegar, salt, and pepper. Add additional salt if desired. Cover with plastic wrap and allow marinating at room temperature for at least 2 hours. - 2Time to cook:
Remove casing from sausage, crumble into a hot, non-stick skillet and cook until no longer pink. Drain off any excess grease and add tomato mixture. Cook until heated well. Cover and remove from heat. - 3Meanwhile, cook pasta according to package instruction. Drain the pasta and rinse with cool water. Gently pat dry the shells (especially the inside).
- 4Re-heat the meat and tomato mixture, if necessary, because you want to serve this hot. Fill each shell with meat mixture and top with shaved parmesan cheese or mozarella and fresh parsley or green onions.
- 5Serve with a great salad or steamed veggies and hot garlic bread....delicious!
