Italian Sausage With Shells And White Cheddar Recipes

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING

Steps:

• 1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
• 2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
• 3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
• 4. Pour half of the marinara sauce into baking dish.
• 5. In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
• 6. Stuff shells with meat mixture; arrange in baking dish.
• 7. Pour remaining marinara sauce over shells.
• 8. Cover and bake at 350°F for 30 minutes.
• 9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
• 10. Bake 5 minutes longer or until cheese is melted.
• 11. Sprinkle with parsley.
• 12. Serve.

MAKE-AHEAD STUFFED SHELLS WITH CABOT WHITE CHEDDAR CHEESE

Steps:

• Cook macaroni according to package directions; drain well.
• Place ricotta and cream cheese in a bowl and mash together. Stir in 1 cup shredded cheese, egg, chopped basil and garlic. Season with salt, pepper and nutmeg; set aside.
• Preheat oven to 400 degrees F.
• In large pot of boiling water, cook pasta until al dente, or barely tender. Drain well, making sure to empty shells of any remaining water; set aside to cool briefly.
• Spread about 1/2 cup marinara sauce over bottom of large baking dish. Spoon ricotta mixture evenly into shells and arrange in dish. Pour remaining sauce over top. Cover with aluminum foil and bake for 30 minutes. Uncover dish, sprinkle with remaining shredded cheese and bake for an additional 10 minutes.
• Remove from oven and garnish with fresh basil.

ITALIAN SAUSAGE WITH SHELLS AND WHITE CHEDDAR

Steps:

• Chop up sausage into bite size pieces and brown.
• Add water and French cut green beans and Italian seasoning package, stir together and simmer.
• While Italian sausage mixture is simmering, cook Pasta Roni in microwave according to directions.
• Add to Italian sausage mixture.
• Stir in 1/4 jar of Ragu Parmesan/Garlic sauce and heat through.
• Ready to serve-tastes good with Garlic Bread.

CHEESE & SAUSAGE STUFFED SHELLS

Steps:

• Preheat oven to 350°. Cook pasta shells according to package directions for al dente; drain and rinse with cold water. Meanwhile, in a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain and return to pan. Add cream cheese; cook and stir until melted., Transfer to a large bowl; cool slightly. Stir in spinach and egg. Add 1 cup mozzarella, cheddar cheese, cottage cheese, Parmesan cheese, salt and pepper; mix well. In a small bowl, combine sauce ingredients. Spread 1-1/3 cups sauce onto bottom of a greased 13x9-in. baking dish and 2/3 cup sauce over the bottom of a greased 8-in. square baking dish. Fill pasta shells with sausage mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 45 minutes or until pasta is tender. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

WHITE CHEDDAR SHELLS

Steps:

• Cook pasta according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses until melted; stir in pasta. Serve in bread bowls if desired.

WHITE CHEDDAR SHELLS AND CHEESE RECIPE

Steps:

• Cook pasta according to package instructions. Drain and set aside.
• In a saucepan, heat 1/2 cup butter until melted.
• Slowly whisk in flour until blended, and then slowly add in the milk. Bring mixture to a boil and continue stirring until it starts to thicken. Add in cheese, mustard, salt, and pepper until smooth.
• Add macaroni to the sauce and stir until completely combined.
• Serve topped with extra parmesan cheese and a sprinkle of pepper.