The Prompt
Give me a flavorful, spicy stuffed pasta recipe.
The Magic of Spicy Sausage and Cheese Stuffed Shells
Hello, fellow food enthusiasts! Today, I’m thrilled to share a recipe that has been a game-changer in my kitchen: Spicy Sausage and Cheese Stuffed Shells. This dish celebrates flavors and textures, marrying the heartiness of pasta with a symphony of spicy and creamy fillings.
Why This Recipe Stands Out:
What sets this dish apart is its bold character. With its robust and peppery notes, the spicy Italian sausage is a perfect match for the creamy richness of ricotta, Parmesan, and mozzarella cheeses. This combination ensures each bite is both stimulating and comforting.
The choice of ingredients is vital. Spicy Italian sausage brings not just heat but also depth. Ricotta cheese adds creaminess, Parmesan brings a salty tang, and mozzarella ensures a delightful stretchiness. Together, they create a stuffed shell that’s both complex and harmonious in flavor.
Precision is crucial for this recipe. Cooking the pasta shells to al dente ensures they hold up during baking. The filling should be generously seasoned and well-mixed for even distribution. As for the sauce, let it simmer until it’s flavorful yet not overpowering. Remember, it’s about complementing, not competing with, the stuffed shells.
Serving Suggestions:
Serve these stuffed shells with a crisp green salad or garlicky bread. For wine, a medium-bodied red like Chianti can beautifully cut through the dish’s richness.
Remember to share your experiences and any personal twists you add to the recipe. Happy cooking!
Stuffed Pasta!
I’ve made many lasagnas and baked zitis but after decades of cooking I have yet to make stuffed pasta. The other day, I was scrolling through my feed and saw a recipe for manicotti, and I thought, “Hey, I should ask Gippity to stuff some pasta!”
Also, most of the recipes I’ve made for this site have been easy on the heat, and I wanted to see if Gippity could handle something spicy.
To the Kitchen!
First of all, check out this picture of the sausage in the pan. I’m only showing it to you because this pan is beautiful, and I want to show it off.
My wife bought me a set of these Our Place pans a few years ago, and I love them. They have a ceramic non-stick coating that holds up well and is oven-safe up to 450°F (232°C). I use them to fry eggs, sauté vegetables, sear steaks—you name it.
(They aren’t paying me to write this; I just really like these pans.)
Stuffing the Shells Is a Lot of Work
After the sausage was cooked and the shells were boiled to a less-than-al-dente state, it was time to stuff the shells.
This was a lot of work.
It was not worth the effort for a weeknight meal, but it could be a lot of fun on a Saturday.
After loading the baking dish, I had some leftover filling, so I spread it out over the top of the shells before pouring in the remaining sauce.
Spicy Sausage and Cheese Stuffed Shells
Ah, spicy stuffed pasta – a dish that's as fun to prepare as it is to eat! Here's a recipe for Spicy Sausage and Cheese Stuffed Shells that's a personal favorite of mine. It's packed with bold flavors and a delightful kick of heat.
Ingredients
- 1 lb large pasta shells
- For the Filling:
- 1 lb spicy Italian sausage
- 15 oz ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 egg, beaten
- 2 tablespoons fresh basil, chopped
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes (adjust based on your heat preference)
- Salt and pepper, to taste
- For the Sauce:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 28 oz can crushed tomatoes
- 2 teaspoons sugar
- Salt and pepper, to taste
- Red pepper flakes, to taste
Instructions
- Preheat Oven and Prepare Shells: Preheat your oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- Cook the Sausage: In a skillet, cook the spicy Italian sausage over medium heat until browned. Drain the excess grease and set the sausage aside to cool.
- Prepare the Filling: In a large bowl, mix the ricotta, Parmesan, half of the mozzarella, beaten egg, basil, oregano, red pepper flakes, salt, and pepper. Add the cooled sausage and mix well.
- Make the Sauce: Heat olive oil in a saucepan over medium heat. Add onion and garlic, and sauté until translucent. Stir in the crushed tomatoes, sugar, salt, pepper, and additional red pepper flakes. Simmer for about 10 minutes.
- Assemble the Dish: Spread a thin layer of the sauce on the bottom of a baking dish. Stuff each shell with the sausage and cheese mixture and place in the dish. Once all shells are stuffed and placed, pour the remaining sauce over the shells. Sprinkle the remaining mozzarella cheese on top.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for 10 minutes or until the cheese is bubbly and slightly golden.
- Serve: Let it cool for a few minutes before serving. Garnish with extra basil or Parmesan if desired.
This dish is a wonderful blend of creamy, cheesy goodness with a nice spicy kick. The Italian sausage adds depth, while the herbs bring freshness. It’s a crowd-pleaser and perfect for a cozy night in. Enjoy your culinary adventure with these spicy stuffed shells! 🍴🌶️
The Verdict
I don’t know how Gippity didn’t earn an “awesome” verdict by throwing together a bunch of meat, cheese, and pasta, but here we are.
Actually, I do know: this thing was an oregano bomb. It wasn’t so strong that it was inedible, but it was definitely the dominant flavor. If I made this again on my own, I’d cut down on herbs by a lot. I’d also use a different sausage (I used a local brand that might have contributed to the oregano overload).
Aside from that, this was a solid dish. The heat level was perfect, and the cheese was melty and delicious.
It was too much work for a weeknight, but it was fun to make!
