You are here

Stuffed Shells

Stuffed Shells

Nutrition Facts
  • cal. (kcal) 552
  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 40 hrs at 350°F
  • Cook: 17 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 3 people

Ingredients

  • 1 pound broccoli rabe, tough stems trimmed, roughly chopped
  • 1 12 - ounce box jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 -1 1/4 pounds spicy chicken sausage, casings removed, crumbled (uncooked)
  • 2 5.3 - ounce package Chavrie goat cheese with basil and roasted garlic
  • 4 ounces Neufchatel cheese, softened
  • 2 egg yolks
  • 1 24 - ounce jar cabernet marinara sauce
  • 1 8 - ounce bag shredded mozzarella

Directions

  1. Heat oven to 350 degrees F. Bring a large pot of salted water to boiling. Add broccoli rabe and return to a boil. Cook 1 minute, remove with a strainer and let cool. Add pasta to boiling water; cook 10 minutes. Drain.
  2. Heat oil in a large skillet. Crumble in sausage and cook over medium-high heat until browned, 5 minutes. Meanwhile, squeeze as much water out of broccoli rabe as possible and chop. Add to sausage in skillet and cook 1 minute. Remove to a large bowl with a slotted spoon.
  3. In a medium bowl, stir together goat cheese, Neufchatel and egg yolks. Fold into sausage mixture.
  4. Spread 1/3 cup marinara into bottoms of two 9 x 9-inch or 11 x 7-inch dishes. Spoon about 1 tbsp filling into each shell; place in a dish. Repeat with all shells and filling.
  5. Divide remaining sauce between dishes. Sprinkle 1 cup mozzarella over each dish. Cover with foil and bake at 350 degrees F for 20 minutes. Uncover; bake 20 minutes more.

Nutrition Information for Stuffed Shells

Servings Per Recipe: 8
PER SERVING: 552 cal., 27 g total fat (14 g sat. fat), 135 mg chol., 982 mg sodium, 44 g carb. (1 g fiber), 35 g pro.

Love it? Share now!

Comments

Loading comments...