Sausage & Cheese Stuffed Shells With Tomato Mushroom Sauce

"Another family favorite. This dish may be prepared a day ahead of time."
 
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Ready In:
1hr 40mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Tomato Mushroom Sauce:

  • In a frying pan or Dutch oven, cook bacon strips until crisp.
  • Remove cooked bacon, and drain on paper towels.
  • Reserve 3 Tablespoons bacon fat and discard the rest.
  • Using the same frying pan (or Dutch oven), place 3 Tablespoons bacon drippings, mushrooms and garlic into the pan.
  • Cook mixture over low heat until mushrooms are softened (be careful not to burn the garlic).
  • Add tomatoes, basil and pepper.
  • Cook uncovered over medium-high heat for about 15 minutes or until sauce boils and thickens.
  • Crumble the bacon and stir it into the sauce, season with a bit of salt (to taste).
  • While waiting for the pasta water to boil, start the sausage filling.
  • When water is at a rolling boil, add the pasta and cook it according to package directions, until it is almost done.
  • When pasta is cooked, drain it, rinse it with cold water, and drain it again.
  • Stuff the shells with the sausage ricotta mixture.
  • Pasta Stuffing: If necessary, remove casings from sausage, and crumble the meat.
  • In a frying pan, cook crumbled sausage over medium to medium-high heat until its browned.
  • Drain cooked sausage.
  • In a bowl, beat egg into ricotta, stir in cooked sausage, 2 Tablespoons Parmesan cheese, salt and parsley.
  • Stuff the cooked shells with the sausage cheese filling.
  • Bake:

  • Place about half the sauce into a shallow 1 1/2-quart casserole dish or a 9-inch square baking dish.
  • Arrange stuffed pasta in sauce lined pan.
  • Spoon remaining sauce on top of the stuffed pasta.
  • (At this point, the pasta may be covered with plastic wrap and refrigerated until the next day*, or baked immediately).
  • Cover pan with tin foil, and bake in a preheated 350°F for 30-45 minutes, or until bubbly and heated through.
  • Remove from oven, remove foil and sprinkle remaining 4 Tablespoons grated Parmesan cheese on top of the baked shells.
  • *NOTE:If stuffed pasta was refrigerated overnight, remove plastic wrap from the pan and cover the pan with tin foil, bake as stated above, but baking time may be 5-15 minutes longer.

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Reviews

  1. Excellent recipe. I did not follow recipe exactly and combined with another recipe. I made the sauce a bit different. I sauteed the garlic, onion, added chopped green pepper, bacon, and broiled steak seasoning salt in the 3 tablespoons of bacon drippings. Then cooked the crumbled sasage and when finished added half the sausage (1 packet of 9 links) to the mushroom mixture once it was done, stirred it and then added to 2 big cans of crushed tomato, 1 small can of tomato paste, and 1 normal can of tomato sauce. I cooked the sauce for 3 hours and also added some fresh ground pepper. I stuffed the shells and manicotti as directed but added shredded mozzarella as well as the grated fresh parmigiana... I also covered the entire tray with shredded mozzarella - covered with foil and baked... then removed foil for the last 10 min of baking... it was the best dish ever... it's better than any stuffed shells I have ever had. You can put the leftovers right back in the oven the next day and it tastes even better.
     
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RECIPE SUBMITTED BY

I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)
 
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