Baked Sausage-Stuffed Shells
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 694 |
| pro | 31 g |
| total fat | 42 g |
| sat. fat | 14 g |
| carb | 44 g |
| fibre | 3 g |
| chol | 131 mg |
| sodium | 1306 mg |
| potassium | 481 mg |
| % RDI: | - |
| calcium | 23% |
| iron | 42% |
| vit A | 11% |
| vit C | 48% |
| folate | 51% |
Suggested Recipes
16 jumbo pasta shells (half 340 g pkg)
2 tbsp (25 mL) extra-virgin olive oil
1 each onion and sweet green pepper, finely diced
2 cloves garlic, minced
1 lb (500 g) mild Italian sausage, casings removed
1 egg
1/4 cup (50 mL) chopped fresh parsley
2 cups (500 mL) bottled strained tomatoes
1 tsp (5 mL) dried oregano
Pinch salt
3/4 cup (175 mL) shredded mozzarella cheese
1/4 cup (50 mL) grated parmesan cheese
Preparation:
In large pot of boiling salted water, cook pasta until tender but firm, about 14 minutes. Drain.
Meanwhile, in skillet, heat oil over medium heat; cook onion, green pepper and garlic until softened, about 6 minutes. Transfer to bowl; stir in sausage, egg and parsley. Place heaping 1 tbsp (15 mL) in each of the shells. Arrange in greased 8-inch (2 L) square glass baking dish.
In bowl, stir together tomatoes, oregano and sa< spoon over stuffed shells. Sprinkle with mozzarella and Parmesan cheeses; cover and bake in 425°F (220°C) oven for 20 minutes.
Uncover and bake until cheese is golden and instant-read digital thermometer inserted into centre of shell registers 160°F (71°C), about 10 minutes.
Tags:
Main Course; Pasta/Noodles; Meat-Pork; Vegetables; Eggs; Cheese/Other Dairy; Boil/Simmer; Skillet; Bake; Make It Tonight;
Source
Canadian Living Magazine: May 2009
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