Saturday, September 17, 2011

Sausage & Artichoke Stuffed Shells

The original recipe for this is from Giada de Laurentis & can be found here.  I changed it up to use chicken sausage in place of ground turkey.  This recipe makes enough to feed a crowd;  or make two casseroles & freeze one for later.  Here's my adapted recipe:

1-12 oz. box jumbo pasta shells                                             
3 T. olive oil
1 c. chopped onion
3 garlic cloves, chopped
1 pound ground chicken sausage
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1 package frozen artichoke hearts, thawed & coarsely chopped
1-15 oz. container ricotta cheese
3/4 c. grated Parmesan
2 eggs, lightly beaten
1/4 c. chopped fresh basil leaves
2 T. chopped fresh flat leaf parsley
5 cups Marina sauce
1 1/2 c. grated mozzarella

Bring a large pot of salted water to a boil.  Add the pasta & partially cook, stirring occasionally, about 4-5 minutes.  Drain pasta.

Meanwhile, in a large skillet, heat the olive oil over medium heat.  Add the onions & garlic & cook until onions are soft, about 3 minutes.  Add the chicken sausage, salt & pepper & cook until chicken is cooked through.  Add the artichoke hearts & stir.  Remove from heat & let cool.

In a large bowl combine the cooled turkey mixture with the ricotta, Parmesan, eggs, basil & parsley & some salt & pepper.  Stir to combine.

Cover the bottom of a 9 x 13inch baking dish (or 2 smaller casseroles) with some of the Marina sauce.  Stuff the shells with a large spoonful of the turkey mixture.  Place the shells in the baking dish.  (I didn't use all of the shells).  Drizzle the remaining sauce over the shells & top with the mozzarella cheese.  If freezing, cover tightly with plastic wrap & place in the freezer for up to one month.

To bake, preheat the oven to 400 degrees.  Bake until the shells are warmed through & the cheese is starting to brown, about 20 minutes (60 minutes if shells are frozen.)

NOTE:  For a quick homemade sauce, I used this recipe & doubled it.  I had enough leftover sauce to freeze for another use.

I am sharing  this with:
Full Plate Thursday
Foodie Friday
On the Menu Monday


  1. Oh, my! This looks good! And those pumpkin scones...I've pinned them to try later! Thanks!...hugs...Debbie

  2. Just added this one to my recipe collection. Glad I found you...have looked thru so many of your posts!! Loving it!!

  3. Kitty, We are on the same wavelength! I love the idea of substituting chicken sausage, so much more flavorful!
    Thanks for participating at ON THE MENU MONDAY!

  4. Hi Kitty,
    I just love your combination of Sausage and Artichoke for your Shells. This would be a very tasty dish that we would enjoy. Thank you so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

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