Fake Chef Night With Our New Dish “Stuffed Shells With Ground Beef And Italian Sausage”

Fake Chef Night With Our New Dish “Stuffed Shells With Ground Beef And Italian Sausage”

Every weekend Arizonagenda is on the beat, covering events and festivals for our subscribers and followers. It is our pleasure to inform the community about various current events that goes on around the valley.
It is very rare that our team at Arizonagenda get time off on the weekend to ourselves, so when we have a Friday or Saturday to relax in our spare time, we love cooking and whipping up new dishes. One of our team members saw this recipe on Facebook and we could not wait to try this dish. Let’s just say Bon Appétit! Hope you guys enjoy the recipe.

  • 1 box (12.5 ounce) jumbo shells, cooked al dente
  • 1 tablespoon extra virgin olive oil
  • 1 package JOHNSONVILLE® Mild or Sweet Italian Ground Sausage, or links
  • 1 package of ground beef or ground chuck
  • 2 jars (25 ounces) marinara sauce, or 5 to 6 cups of your favorite sauce
  • 2 large eggs
  • 1 tub (15 ounce) ricotta cheese, whole or part skim
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup grated Romano cheese
  • 1/4 cup fresh basil, chopped (or 1 tablespoon dried)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)

 

DIRECTIONS

  1. Cook pasta according to package directions, drain and rinse with cold water.
  2. In a 10 inch skillet, cook sausage on medium heat, crumbling it into small pieces as it cooks. Allow it to cook through, then set aside to cool.
  3. Preheat oven to 350˚F.
  4. Using a pastry brush, coat the sides and bottom of a 15 x 10 x 2 inch baking dish with olive oil. Pour half the sauce on the bottom of the baking dish, set aside.
  5. In a large bowl beat the egg, mix in the ricotta, 2 1/2 cups of mozzarella, 1/2 cup of Parmesan cheese, Romano cheese, basil, ground pepper and the cooked sausage.
  6. Fill each cooked shell with the sausage mixture and nestle them in sauce. Once all the shells are filled, top them with the remaining sauce, 1 1/2 cups of mozzarella, and 1/2 cup of Parmesan cheese.
  7. Bake covered until bubbly, about 45 minutes.
  8. Uncover and continue cooking about 5 more minutes.
  9. Let stand 5 minutes, sprinkle with chopped parsley and serve.

Fake Chef Night With Our New Dish "Stuffed Shells With Ground Beef And Italian Sausage"

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