Stuffed Pasta Shells

Welcome to my version of the standard stuffed pasta shells. Glorious large pasta stuffed with tons and tons of ooey-gooey cheeses. Mushroom-laden sauce. No one is going away hungry after devouring some of this goodness. This makes a big batch, enough for a big get-together. I served these stuffed pasta shells with plenty of my gotta-have-it garlic bread. It is definitely the perfect combination. Ok, I threw in a green salad too to keep things on the healthy side. A bit.

Stuffed Pasta Shells

Spice It Up. Just A Bit.

For a kicked-up version use spicy Italian sausage. I did. And I might have slipped in a few good pinches of red pepper flake too.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my slow cooker spaghetti and meatballs.

Stuffed Pasta Shells
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5 from 1 vote

Stuffed Pasta Shells

No one is going away hungry after devouring some of this goodness. This makes a big batch, enough for a big get-together. 
Course Main
Cuisine Italian
Keyword stuffed pasta shells
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 334kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Cook pasta per package instructions. Drain well.
  • Meanwhile, cook sausage until done. Drain.
  • Combine the eggs, ricotta, parsley, salt, pepper and half of the mozzarella and Parmesan cheeses.
  • Stuff mixture into shells (I used a cookie press, but you can also put the stuffing into a plastic bag, cut a corner off, and squeeze). Place shells into a 9×13 baking dish that has been sprayed with non-stick spray.
  • In a large bowl, combine the pasta sauce, mushrooms, remaining cheese and sausage. Pour over the pasta shells.
  • Bake for 45-60 minutes or until bubbly hot.

Nutrition

Calories: 334kcal | Carbohydrates: 3g | Protein: 22g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1216mg | Potassium: 219mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 429mg | Iron: 1mg

Nutritional values are approximate.

Grilled Smoked Sausage Po Boy

This grilled smoked sausage po boy is one of those perfect po boys. The kind that drip yummy sauces down onto your plate. The kind with yummy sauces you slop up with the last bites of the bread. Heck, if no one’s looking, pick up the plate and lick up the drippings. No one will know except you and you’ll be the one smiling.

Everything about this sandwich is delicious, but the really great part is the Kaw-Cajun Comeback sauce. It has a nice spicy kick, and is great on absolutely every sandwich you could ever make. I make a big batch of Kaw-Cajun Comeback sauce and keep it on hand for great po boys. Chez John from Fat Johnny’s Front Porch is the creator of the sauce. Pay his site a visit. He makes amazing food.

Grilled Smoked Sausage Po Boy

This grilled smoked sausage po boy is good eats, I tell ya! It’s messy. It’s crunchy. And it’s packed with flavors, from sausage to slaw to a wonderfully spicy sauce. There’s nothing fancy going on here. There doesn’t have to be.

Grilled Smoked Sausage Po Boy
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4 from 1 vote

Grilled Smoked Sausage Po’Boy

This grilled smoked sausage po boy is one of those perfect po boys. The kind that drip yummy sauces down onto your plate. The kind of yummy sauces you slop up with the last bites of the bread.
Course Main
Cuisine American
Keyword grilled, sandwich, sausage
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 428kcal
Author Mike

Ingredients

Instructions

  • Lightly toast the bun on the grill.
  • Grill the sausage(s) and cut into half.
  • Slather the bun with the Comeback sauce.
  • Add the sausage, top with slaw and the bun top and enjoy!

Nutrition

Calories: 428kcal | Carbohydrates: 19g | Protein: 16g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1108mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Calcium: 11mg | Iron: 6mg

Nutritional values are approximate.

Baked Angel Hair with Sausage

This baked angel hair with sausage is the perfect recipe for a large dinner. It makes a really big batch, and is really easy to make. I recently made this great dish and took it along for an overnight trip. It reheated easily in the hotel room, making for a nice, inexpensive dinner. A little green bean salad and some garlic bread and I was eating like a king.

We often also make this dish for friends. It’s easy and makes a lot, perfect for feeding a big family. And it tastes great of course!

Baked Angel Hair with Sausage

A Great Way To Feed A Crowd

You can switch things up a bit by omitting the rosemary and substituting Creole seasoning. I found the original recipe for baked angel hair with sausage over on Bo’s Bowl blog, which is chock full of great food ideas!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my Christmas pasta. It also makes enough for a crowd. So does my smoked sausage casserole.

Baked Angel Hair with Sausage
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5 from 1 vote

Baked Angel Hair with Sausage

This baked angel hair with sausage is the perfect recipe for a large dinner. It makes a big batch, and is really easy to make. I recently made this great dish and took it along for an overnight trip. It reheated easily in the hotel room, making for a nice easy dinner. We often also make this dish for friends. It’s easy and makes a lot, perfect for feeding a big family.
Course Main
Cuisine American
Keyword pasta, sausage
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 612kcal

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Remove the sausage from casings.
  • Heat the oil over medium-high heat in a large skillet. Crumble the sausage into the pan and brown on both sides. Remove to a paper towel-lined planed
  • Add the mushrooms to the skillet and saute until soft. Add 1/2 of the rosemary, combine.
  • Add the two jars of Alfredo sauce to the skillet. Stir, bring to a boil, and reduce to a simmer.
  • While the sauce is simmering, cook the angel hair pasta per the package instructions EXCEPT do not cook fully. Reduce the cooking time by 1 minute instead so that the pasta is a little al dente (still a bit raw).
  • Rinse and drain the pasta and add to the sauce. Combine well.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Add half of the cooked pasta mixture. Top with half of the crumbled sausage and half of the remaining rosemary.
  • Add the rest of the pasta, topped with the remaining sausage and rosemary.
  • Sprinkle with the cheeses.
  • Bake 25-30 minutes or until the sauce is bubbly and the cheese is melted. Place under the broiler for a minute or two to brown the top and serve.

Nutrition

Calories: 612kcal | Carbohydrates: 45g | Protein: 28g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 888mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 217mg | Iron: 2mg

Nutritional values are approximate.

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