Sausage Stuffed Shells

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We love pasta. Here’s one that’s stuffed and fills your mouth with a burst of flavor and provides the warmth of comfort food.

stuffed shells

Here’s How to Do it:

Cook the shells until they are soft but still slightly firm. Drain, saving 3 tablespoons of the water. Toss lightly with oil and set aside to cool.

Using a mortar and pestal, crush the fennel seeds.

                                                                                    

In the mean time, brown the sausage in a heavy skillet.

stuffed

Add the onion, garlic, crushed fennel seed and 3 Tablespoons of the water from the pasta. Simmer until the onions and garlic are soft.

stuffed

Remove from the heat and cool for about 5 to 10 minutes. Stir the ricota, 1/4 cup parmesan and 1 Tablespoon minced basil.

Gently stuff each shell with the mixture and place them,

open side up, in a large baking pan.

stuffedTop the stuffed shells with the canned tomatoes, mozzarella and remaining parmesan.

Bake at 350° for abut 30 to 40 minutes. Remove from the oven and cool.

stuffed

Serve hot garnished with a little more parm, toasted pine nuts and basil.

© Copyright 2020 The Lazy Gastronome

Sausage Stuffed Shells

A delicious Italian inspired comfort food.

Course: Main Course, main dish
Cuisine: Italian
Keyword: basil, italian sausage, mozzarella, parmesan, pasta, pasta shells, pinenuts
Servings: 4 servings
Author: HelenFern
Ingredients
  • 1/2 pound Sweet Italian sausage, bulk
  • 1 Tablespoon Minced onion
  • 2 cloves garlic, minced
  • 6 oz dry large pasta shells
  • 1/2 cup ricotta cheese
  • 1 cup fresh grated parmesan cheese
  • 1/4 cup minced fresh basil
  • 1 14oz-can diced tomatoes with garlic and olive oil
  • 1-1/2 cup shredded mozzarella
  • 1/4 cup toasted pine nuts
Instructions
  1. Cook the shells until they are soft but still slightly firm. Drain, saving 3 tablespoons of the water. Toss lightly with oil and set aside to cool.

  2. Using a mortar and pestal, crush the fennel seeds. 

  3. In the mean time, brown the sausage in a heavy skillet. Add the onion, garlic, crushed fennel seed and 3 Tablespoons of the water from the pasta. Simmer until the onions and garlic are soft.

  4. Remove from the heat and cool for about 5 to 10 minutes. Stir the ricota, 1/4 cup parmesan and 1 Tablespoon minced basil.

  5. Gently stuff each shell with the mixture and place them, open side up, in a large baking pan.

  6. Top the shells with the canned tomatoes, mozzarella and 1/2 cup parmesan. 

  7. Bake at 350° for abut 30 to 40 minutes. Remove from the oven and cool.

  8. Serve hot garnished with a little more parm, some pine nuts and basil. 

Recipe Notes

To toast pine nuts, heat a heavy, cast iron skillet dry. Toss in the nuts and shake the pan. Continue gently shaking the pan over the heat until the nuts become fragrant and are lightly browned.

stuffed

Here are some things that are perfect to use for this recipe! And some great ideas for holiday giving!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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2 Responses to Sausage Stuffed Shells

  1. Helen, that looks soooo good, and it’s been way too long since I’ve made any kind of stuffed shells. This is a perfect winter dish.

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