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Cheese & Sausage Stuffed Shells

Italian.Chef's picture
  Italian sausages 6 Ounce
  Egg 1
  Ricotta cheese 1 Cup (16 tbs)
  Parmesan cheese 2 Tablespoon, grated
  Salt 1⁄4 Teaspoon
  Parsley 1 Tablespoon, chopped
  Boiling salted water 1 Cup (16 tbs)
  Swiss chard 10 Ounce, trimmed and chopped
  Olive oil 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), crushed
  Tomato paste 2 Tablespoon
  Canned tomatoes in puree 28 Ounce, chopped (1 Can)
  Salt 1⁄2 Teaspoon
  Parmesan cheese 1⁄4 Cup (4 tbs), grated

Remove casings from sausages.
Crumble meat into a wide frying pan and cook over medium heat until brown; pour off pan drippings.
Beat egg into ricotta, then combine with sausage, Parmesan, salt, and parsley.
Following package directions, cook giant shells or manicotti in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
To prepare the Swiss chard sauce.
Add tomato paste; cook 1 minute, stirring.
Remove cover and cook 8 to 10 minutes longer or until chard is tender and sauce is thickened slightly, stirring occasionally. Take pan off the heat.
To assemble, stuff pasta shells with sausage-cheese mixture.
Spread half the Swiss chard sauce in an 8-inch-square baking dish.
Arrange pasta side by side in sauce.
Spoon remaining sauce over top.
Bake, covered, in a 350° oven until hot and bubbly (about 30 minutes).
Sprinkle with Parmesan before serving.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Anonymous's picture
where is recipe for swiss chard sauce?
Anonymous's picture
There are many ways to prepare a Swiss Chard sauce and you can use both a tomato based or a white sauce based sauce for this recipe. I have added the recipe for a tomato based sauce which you can use to top the pasta shells. Hope you try the recipe and like it.