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Italian Sausage Shells: https://inspiredentertainment.com/recipe/italian-sausage-shells/
12-14 large pasta shells, cooked and rinsed with cold water
1 lb Italian sausage, removed from casings
½ cup onion, diced
2 cups kale, chopped
2 garlic cloves, minced
½ tsp red pepper flakes
2 ½ cups tomato sauce
1 cup ricotta cheese
½ cup mozzarella, shredded
¼ cup parmesan, grated
Fresh basil for garnish
Salt and pepper to taste
Oil

In a large skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes and add garlic. Add sausage and cook until no longer pink. Season with Italian seasoning and red pepper flakes and cook until fragrant. Add kale and cook until wilted. Add half of the tomato sauce and mix well. Remove from heat and stir in ricotta. Spread half of the remaining tomato sauce on an oven-safe baking dish. Stuff shells with sausage mixture and place into tomato sauce lined baking dish. Top with remaining sauce and mozzarella and parmesan and bake at 350ºF for 15-20 minutes, or until hot and bubbly. Garnish with fresh basil.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Taco Stuffed Shells: https://inspiredentertainment.com/recipe/taco-stuffed-shells/
12-14 large pasta shells, cooked and rinsed with cold water
1 lb ground beef
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 garlic cloves, minced
1 can black beans, rinsed and drained
2 tbsp taco seasoning
1 cup salsa
1 cup diced tomatoes
½ cup cheddar cheese, shredded
2 tbsp green onion for garnish
oil

In a large skillet over medium-high heat, add onion and bell peppers. Cook for 3-4 minutes and add garlic. Once fragrant, add beef. Continue to cook until beef is no longer pink. Season with salt and pepper to taste and taco seasoning. Add black beans. Mix well and remove from heat. Spread half of the salsa on an oven-safe baking dish. Stuff shells with beef mixture and place into baking dish. Top with remaining salsa and sprinkle over cheddar cheese. Bake at 350ºF for 15-20 minutes, or until hot and bubbly. Garnish with fresh green onions.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Chicken Alfredo with Spinach: https://inspiredentertainment.com/recipe/chicken-alfredo-spinach-stuffed-shells/
Alfredo Sauce:
2 tbsp butter
3 garlic cloves, minced
2 cups heavy cream
½ cup cream cheese
1 cup parmesan, grated
Pinch of nutmeg
½ tsp red pepper flakes (optional)
Salt and pepper to taste

Stuffed Shells:
12-14 large pasta shells, cooked and rinsed with cold water
2 cups chicken, cooked and shredded
1 cup frozen spinach, excess water squeezed out
1 cup mozzarella, shredded
Parmesan for garnish
Salt and pepper to taste

To make alfredo sauce, add butter to a saucepan over medium-high heat. Add garlic and cook until fragrant and softened. Reduce heat and add cream and cream cheese. Bring to a simmer while stirring. Once smooth, add parmesan, nutmeg and season with salt and pepper to taste. If using, add red pepper flakes. Mix well. Set aside ⅓ of the sauce. Spread a layer of the sauce into an oven safe baking dish and set the rest aside.

To make filling, mix together chicken, spinach mozzarella and half of alfredo remaining sauce. Stuff shells with chicken mixture and place in the sauce lined baking dish. Top with remaining alfredo sauce and sprinkle over mozzarella cheese. Bake at 350ºF for 20-25 minutes, or until hot and bubbly.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

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27 COMMENTS

  1. Domestic Greek, you are a blessing, you're one of my top five favorite meal planners. Your meals are easy and delicious! Thank you for so many good dishes.👍🏽👍🏽👍🏽👍🏽👏🏽👏🏽👏🏽👏🏽👏🏽

  2. Did someone had mention before on how smooth and fair your skin is ? You should do some skin care tips dear. I love to see your fair smooth glowy face. Thumbs up for the delicious stuffed pasta as well!!! New channel to subscribe wohoo!!!

  3. Delicious!! Thank you for an excellent presentation of your cooking. I cooked all three of your recipes here and they all were great. But it’s “al dente”, not “el Dante”.
    -pEAce

  4. I LOVE the taco and chicken alfredo stuffed shells! I didn't have any heavy cream on hand but I googled an alternative and was told to use 1/4 cup melted butter and 3/4 cup milk (per 1 cup of heavy cream, the recipe calls for 2 cups so just double the milk and butter) and mix really well and the recipe turned out fabulous still.

  5. I love the first stuffed pasta looks pretty easy except the big cheese shells themselves I'm nervous on how to cook them I know you said don't cook them all the way.

  6. Made the alfredo ones tonight and they were AMAZING!!! So glad I made a double recipe so we have lots leftover! Thanks for the awesome recipe! Btw, I'm lactose intolerant, so I used reduced fat cream cheese and whole milk lactaid milk and it worked out really well!!

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