Mediterranean Stuffed Shells
Mediterranean Stuffed Shells is a main course that serves 4. One serving contains 717 calories, 36g of protein, and 33g of fat. For $4.86 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. If you have sun-dried tomatoes, chicken sausage, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Little Leopard Book. From preparation to the plate, this recipe takes around 55 minutes. 123 people have tried and liked this recipe. With a spoonacular score of 97%, this dish is super. Similar recipes are Stuffed Shells, Stuffed Shells, and Stuffed Shells.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 25 minutes
Ingredients:
1 tsp black pepper
1 can (28 oz) diced tomatoes
¼ cup capers
3 links sun dried tomato chicken sausage (crumbled)
8 oz crimini mushrooms (de-stemmed & diced)
1 cup feta cheese
1 tbsp fresh basil (chopped)
4 cloves garlic (minced)
6 oz jumbo pasta shells (app 24 shells)
2 cups kale
1 tbsp Garlic Enzo Olive Oil
2 tbsp Garlic Enzo Olive Oil
½ tsp oregano
½ cup parmesan cheese (shredded)
½ red onion (diced)
½ tsp red pepper flakes
¼ cup red wine
½ tsp salt
½ cup sun dried tomatoes
1 can (6 oz) tomato paste
Equipment:
oven
pot
sauce pan
frying pan
bowl
Cooking instruction summary:
Preheat the oven to 350.Begin by bringing a large pot of water to a boil.Cook the pasta until al dente.While the pasta is boiling, prepare the sauce.Heat the olive oil in a sauce pan over medium heat.Add the garlic and saut 1-2 minutes.Add the tomatoes, tomato paste and red wine.Add the basil, peppers, oregano and salt.Reduce the heat to low and simmer while preparing the sausage mixture for stuffing in the shells.In a large skillet, heat the olive oil over medium heat, add the sausage and cook 3-4 minutes.Add the red onions and mushrooms, cook 3-4 minutes, then add the kale.Cook for another 3-5 minutes.Place in a large bowl with the feta, capers and sun dried tomatoes.Combine the mixture.By this time the pasta should be cooked to al dente, drain and separate the shells.Set aside and allow to cool for 5 minutes.Spoon the sausage, kale, mushroom mixture into the shells.Pour half of the sauce in the bottom of an oven safe dish.Place the shells on top with the openings of the shells facing up.Cover with the remaining sauce, then top with the parmesan cheese.Bake 25-30 minutes.
Step by step:
1. Preheat the oven to 350.Begin by bringing a large pot of water to a boil.Cook the pasta until al dente.While the pasta is boiling, prepare the sauce.
2. Heat the olive oil in a sauce pan over medium heat.
3. Add the garlic and saut 1-2 minutes.
4. Add the tomatoes, tomato paste and red wine.
5. Add the basil, peppers, oregano and salt.Reduce the heat to low and simmer while preparing the sausage mixture for stuffing in the shells.In a large skillet, heat the olive oil over medium heat, add the sausage and cook 3-4 minutes.
6. Add the red onions and mushrooms, cook 3-4 minutes, then add the kale.Cook for another 3-5 minutes.
7. Place in a large bowl with the feta, capers and sun dried tomatoes.
8. Combine the mixture.By this time the pasta should be cooked to al dente, drain and separate the shells.Set aside and allow to cool for 5 minutes.Spoon the sausage, kale, mushroom mixture into the shells.
9. Pour half of the sauce in the bottom of an oven safe dish.
10. Place the shells on top with the openings of the shells facing up.Cover with the remaining sauce, then top with the parmesan cheese.
11. Bake 25-30 minutes.
Nutrition Information:
covered percent of daily need
