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Giant Italian-style stuffed shells
2021-08-13
https://www.metro.ca/userfiles/image/recipes/coquilles-géantes-11700.jpg
PT30M
PT1H00M
PT1H30M
Preheat oven to 350°F (180°C).Pour sauce (about 1/4 cup) into the bottom of a 9” x 13” ovenproof dish.Mince Italian sausages in a food processor or chop them into small pieces with a knife.Combine sausage meat and remaining filling ingredients in a large bowl. Divide equally into 20 portions.Stuff shells and place them in the dish. Pour sauce over shells, and add mozzarella and grated Parmesan, as desiredCover with aluminum foil and bake for 60 minutes. Remove foil and brown under broiler for a few minutes, if needed.The “total” versionStep #2If you’re making a marinara sauce, sauté 1 thinly sliced onion and 1 finely chopped garlic clove in a saucepan. Add the sauce, fresh basil leaves and 3 tablespoons (45 ml) of chopped sun-dried tomatoes (in oil). Bring to a boil and let sit for 5 minutes. Cover the baking dish with 1/4 cup of sauce (60 ml).Step #3Add 1 cup of ricotta cheese and 1 cup of sautéed spinach to your filling.Twice as nice tip:La Fernandière sausagesChopped or whole, mild Italian sausages can be reinvented in a variety of ways to spice up your everyday life. Use them grilled and whole as hot dogs or stir slices into your pasta and stir-fry recipes. Once you’ve chopped the sausage for your giant shell recipe, use the mixture as a side dish with corn chips or on a fresh bun for a new take on sloppy Joes.Source: Metro
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Metro
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20 giant pasta shells, cooked as directed and cooled
2 1/4 cups (560 ml) tomato sauce, homenade or store-bought
1/2 cup (125 ml) shredded mozzarella cheese
Filling
2 packages La Fernandière mild italian sausage (375g each)
1/2 cup (125 ml) Italian-style breadcrumbs
1/4 cup (60 ml) grated Parmesan cheese
4 tablespoons (60 ml) chopped fresh parsley
2 cloves garlic, chopped
1 egg, lightly beaten
salt and freshly-ground pepper to taste
Giant Italian-style stuffed shells
6
Main course
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME
Ingredients
-
20
giant pasta shells, cooked as directed and cooled
-
2 1/4 cups
(560 ml)tomato sauce, homenade or store-bought
-
1/2 cup
(125 ml)shredded mozzarella cheese
-
Filling
-
2
packages La Fernandière mild italian sausage (375g each)
-
1/2 cup
(125 ml)Italian-style breadcrumbs
-
1/4 cup
(60 ml)grated Parmesan cheese
-
4 tablespoons
(60 ml)chopped fresh parsley
-
2
cloves garlic, chopped
-
1
egg, lightly beaten
-
salt and freshly-ground pepper to taste
Preparation
Preheat oven to 350°F (180°C).
Pour sauce (about 1/4 cup) into the bottom of a 9” x 13” ovenproof dish.
Mince Italian sausages in a food processor or chop them into small pieces with a knife.
Combine sausage meat and remaining filling ingredients in a large bowl. Divide equally into 20 portions.
Stuff shells and place them in the dish. Pour sauce over shells, and add mozzarella and grated Parmesan, as desired
Cover with aluminum foil and bake for 60 minutes. Remove foil and brown under broiler for a few minutes, if needed.
The “total” version
Step #2
If you’re making a marinara sauce, sauté 1 thinly sliced onion and 1 finely chopped garlic clove in a saucepan. Add the sauce, fresh basil leaves and 3 tablespoons (45 ml) of chopped sun-dried tomatoes (in oil). Bring to a boil and let sit for 5 minutes. Cover the baking dish with 1/4 cup of sauce (60 ml).
Step #3
Add 1 cup of ricotta cheese and 1 cup of sautéed spinach to your filling.
Twice as nice tip:
La Fernandière sausages
Chopped or whole, mild Italian sausages can be reinvented in a variety of ways to spice up your everyday life. Use them grilled and whole as hot dogs or stir slices into your pasta and stir-fry recipes. Once you’ve chopped the sausage for your giant shell recipe, use the mixture as a side dish with corn chips or on a fresh bun for a new take on sloppy Joes.
Source: Metro
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
