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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
2 boxes jumbo shells
1 lb Sweet Italian Sausage
1 lb chorizo
1 clove garlic
Pinch of red pepper flakes
2 (26 oz) cans whole tomatoes (pulsed in food processor until smooth)
1/4 tsp salt
1/4 tsp fresh ground black pepper
2 tbsp extra virgin olive oil
4 cups fresh baby spinach, chopped
Pinch of salt
2 (15 oz) containers ricotta cheese
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 egg
Pinch of salt and fresh ground pepper
2 cups shredded mozzarella cheese
Preheat oven to 350. Cook pasta shells according to package directions. Drain and set aside.
While pasta is cooking, place chorizo and sausage into a large skillet over medium heat. Cook until browned and crumbled. Drain and return back to skillet. Stir in garlic over medium heat for 1 minute then add in red pepper flakes, tomatoes, salt and pepper. Reduce heat to low and simmer.
Place olive oil into a medium skillet over medium heat. Add in spinach and garlic; cook until wilted down. Transfer to a large mixing bowl. Stir in Ricotta, Parmesan, Mozzarella, egg, salt and pepper; mix well.
Spoon about 1/2 cup pasta sauce into bottom of 2 (13x9 inch) baking dishes. Spoon ricotta filling (about 2 tbsp) into each cooked shell then place shells seam side down into baking dishes. Top shells evenly with sauce then shredded cheese. Bake for 25-30 minutes or until bubbly and hot.
NOTE: Can be made ahead and frozen.
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CHORIZO AND ITALIAN SAUSAGE STUFFED SHELLS
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
2 boxes jumbo shells
1 lb Sweet Italian Sausage
1 lb chorizo
1 clove garlic
Pinch of red pepper flakes
2 (26 oz) cans whole tomatoes (pulsed in food processor until smooth)
1/4 tsp salt
1/4 tsp fresh ground black pepper
2 tbsp extra virgin olive oil
4 cups fresh baby spinach, chopped
Pinch of salt
2 (15 oz) containers ricotta cheese
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 egg
Pinch of salt and fresh ground pepper
2 cups shredded mozzarella cheese
Preheat oven to 350. Cook pasta shells according to package directions. Drain and set aside.
While pasta is cooking, place chorizo and sausage into a large skillet over medium heat. Cook until browned and crumbled. Drain and return back to skillet. Stir in garlic over medium heat for 1 minute then add in red pepper flakes, tomatoes, salt and pepper. Reduce heat to low and simmer.
Place olive oil into a medium skillet over medium heat. Add in spinach and garlic; cook until wilted down. Transfer to a large mixing bowl. Stir in Ricotta, Parmesan, Mozzarella, egg, salt and pepper; mix well.
Spoon about 1/2 cup pasta sauce into bottom of 2 (13x9 inch) baking dishes. Spoon ricotta filling (about 2 tbsp) into each cooked shell then place shells seam side down into baking dishes. Top shells evenly with sauce then shredded cheese. Bake for 25-30 minutes or until bubbly and hot.
NOTE: Can be made ahead and frozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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