Thursday, February 2, 2012

Stuffed Shells, Anyone?

Yall know I l-o-v-e pinterest, especially all the yummy recipes.  Pins and pins and pins of the most deliciously photographed food (seriously, my food never looks that good photographed....).  Just an FYI: it is DANGEROUS to browse pinterest when you're hungry!

I'm always on the lookout for something different for dinner.  You know, the same old things gets pretty boring!  I recently stumbled across two different stuffed shells recipes: sausage and spinach stuffed shells and enchilada stuffed shells.  I tried them both out recently, and they're both pretty tasty.  If I had to pick a favorite, it would be the enchilada stuffed shells - SO good! Try them both out for something different for dinner!

Sausage and Spinach Stuffed Shells
Here is the recipe:

16-18 jumbo pasta shells
1 pound fresh pork sausage links, casing removed
1 tablespoon minced garlic
1 (14-ounce) can diced tomatoes
1 cup frozen spinach, thawed and squeeze dry
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
salt and freshly ground pepper

  1. Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.
  2. Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned. Add garlic and cook 30 seconds then add tomatoes and spinach; cook 1 minute. Remove pan from heat and stir in ricotta cheese.
  3. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.
Enchilada Stuffed Shells

Here is the recipe:

15 jumbo pasta shells
1lb ground turkey
2 (10 ounce) can enchilada sauce
½ teaspoon dried minced onion
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground cumin
½ cup refried beans
1 cup shredded Colby jack cheese

  1. Pre-heat the oven to 350 degrees. Cook pasta shells according to package directions. Drain and set aside. In a large skillet over medium heat brown ground turkey until no longer pink. Drain any excess fat. Stir in onion, oregano, basil, and cumin. Stir in 1 can of the enchilada sauce. Stir in refried beans. Set aside.
  2. Fill each cooked pasta shell with the turkey/refried bean mixture. Coat an 11 x 7 inch baking dish with nonstick cooking spray and pour half of the remaining can of enchilada sauce evenly over the bottom. Place each shell into the bottom of the dish. Pour the remaining enchilada sauce over the tops of the shells.
  3. Cover and bake at 350 degrees for 25 minutes. During the last few minutes of cooking, uncover and sprinkle the tops of the shells with Colby-jack cheese. Bake until the cheese has melted.
(Makes 3 servings)

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1 comment:

  1. Hi Shannon and Beau!

    We're back to blogging and we just wanted to stop and say hi!

    Those pasta shells and all that cheese looks extra yummy.

    The CheeseHounds


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