Sage Sausage Stuffed Shells by yessidothecookingg

Delaney and Shelby

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Sage Sausage Stuffed Shells

yessidothecookingg

Cook

30 min

6 servings

US

original

metric

Picture for Sage Sausage Stuffed Shells

6 servings

US

original

metric

Ingredients

Stuffed Shells

1 package jumbo shells

½ lb italian ground sausage

4 c ricotta

1 ½ c mozzarella, shredded

½ c pecorino romano, grated

2 eggs

3 ½ c baby spinach, stems removed and rough chopped

1 tsp garlic, minced

1 tsp oregano

1 tsp fresh thyme

salt and pepper, to taste

Creamy Sage Sauce

3 tbsp butter

3 tbsp fresh sage, chopped

1 tsp garlic, minced

⅓ c dry white wine

1 ½ c heavy cream

½ c pecorino romano, grated

¼ tsp mustard powder

salt and pepper, to taste

Directions

Stuffed Shells

Step 1

Brown sausage in a pan, drain, and set aside. Let cool.

½ lb italian ground sausage

Step 2

Prepare sage sauce (see below).

Step 3

Add cooled sausage, ricotta, 1 c mozzarella, pecorino romano, eggs, spinach, garlic and spices to a large bowl. Mix until combined and set aside.

4 c ricotta

1 c mozzarella, shredded

½ c pecorino romano, grated

2 eggs

3 ½ c baby spinach, stems removed and rough chopped

1 tsp garlic, minced

1 tsp oregano

1 tsp fresh thyme

salt and pepper, to taste

Step 4

Preheat oven to 350 degrees.

Step 5

Bring a salted pot of water to a boil and cook shells until they are pliable for the filling (still hard but bendable for filling).

1 package jumbo shells

Step 6

Lightly grease a 9x13 pan and layer 1/2 of the sage sauce on the bottom. Spoon the filling into the shells and place them in the pan, very close together, open side up. Pour the rest of the sauce over the shells and top with remaining mozzarella.

½ c mozzarella, shredded

Step 7

Cover with foil and bake for 30-35 minutes or until bubbly. Broil uncovered for 3-5 minutes to brown the cheese.

Step 8

Garnish with extra sage. Enjoy!

Creamy Sage Sauce

Step 1

Add butter to the pan on medium heat. Add garlic and sage to the pan and cook for 1 minute.

3 tbsp butter

3 tbsp fresh sage, chopped

1 tsp garlic, minced

Step 2

Add in white wine, let simmer, and let reduce slightly. Stir in heavy cream and spices. Bring sauce to a light simmer.

⅓ c dry white wine

1 ½ c heavy cream

¼ tsp mustard powder

salt and pepper, to taste

Step 3

Once the sauce is slightly reduced, add in pecorino romano. Turn heat setting to low and keep warm.

½ c pecorino romano, grated

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