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:

Quickview
716k Calories
35g Protein
33g Total Fat
76g Carbs
71% Health Score
Limit These
Calories
716k
36%

Fat
33g
51%

  Saturated Fat
11g
71%

Carbohydrates
76g
25%

  Sugar
24g
27%

Cholesterol
86mg
29%

Sodium
2521mg
110%

Alcohol
1g
9%

Get Enough Of These
Protein
35g
71%

Vitamin K
275µg
263%

Vitamin A
5200IU
104%

Vitamin C
76mg
93%

Copper
1mg
86%

Manganese
1mg
82%

Selenium
55µg
79%

Potassium
2105mg
60%

Vitamin B2
0.97mg
57%

Phosphorus
555mg
56%

Calcium
522mg
52%

Vitamin B6
0.89mg
45%

Vitamin B3
8mg
44%

Iron
7mg
44%

Vitamin E
6mg
41%

Fiber
9g
39%

Magnesium
150mg
38%

Vitamin B1
0.46mg
30%

Zinc
4mg
27%

Vitamin B5
2mg
24%

Folate
92µg
23%

Vitamin B12
0.84µg
14%

Vitamin D
0.27µg
2%

covered percent of daily need
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