Monday, December 7, 2015

Italian Turkey Sausage and Arugula Stuffed Shells

Weeknight meals are meant to be quick and simple, but that doesn't mean they should lack nutritional value or flavor. Stuffed shells are a family favorite, but they normally are stuffed with cheese only. I decided to add turkey sausage for a protein punch, giardiniera for a slightly spicy kick and arugula for a peppery bite (and beautiful color). I will definitely be adding this meal to my list of entertaining recipes.


1. Preheat oven to 375 degrees. 
2. Heat olive oil in large skillet over medium-high heat. Add onion and cook for 2 minutes. Add turkey sausage and cook until browned, about 5 minutes. Stir in giardiniera and remove pan from heat. 




3. Place arugula in a large bowl and pour the turkey mixture over. Add ricotta, mozzarella, eggs, garlic powder, onion powder, basil, salt and pepper and stir to combine. 





4. Place tomatoes and tomato paste in a saucepan and bring to a simmer. Cook for 10 minutes, breaking up the tomatoes with the back of a wooden spoon. 

5. Meanwhile, fill the shells with the ricotta mixture and place in a 13x9 pan. 

6. Finish the sauce with fresh basil and pour over the shells. Drizzle with olive oil and bake for 30 minutes. 


7. Let shells sit for 10 minutes before serving. Top with more mozzarella cheese, if desired. 


  
Italian Turkey Sausage and Arugula Stuffed Shells
Serves 4

All you need:
20 jumbo pasta shells, cooked
1 tablespoon olive oil
1 red onion, diced
1 pound Italian turkey sausage, removed from casing and crumbled
1/4 cup hot giardiniera
3 cups arugula
8 oz. ricotta cheese 
2 cups shredded mozzarella cheese
2 eggs, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 (1 lb., 12 oz.) can peeled tomatoes
1 (6 oz.) can tomato paste
10 fresh basil leaves, chopped 

All you do:
1. Preheat oven to 375 degrees. 
2. Heat olive oil in large skillet over medium-high heat. Add onion and cook for 2 minutes. Add turkey sausage and cook until browned, about 5 minutes. Stir in giardiniera and remove pan from heat. 
3. Place arugula in a large bowl and pour the turkey mixture over. Add ricotta, mozzarella, eggs, garlic powder, onion powder, basil, salt and pepper and stir to combine. 
4. Place tomatoes and tomato paste in a saucepan and bring to a simmer. Cook for 10 minutes, breaking up the tomatoes with the back of a wooden spoon.
5. Meanwhile, fill the shells with the ricotta mixture and place in a 13x9 pan. 
6. Finish the sauce with fresh basil and pour over the shells. Drizzle with olive oil and bake for 30 minutes. 
7. Let shells sit for 10 minutes before serving. Top with more mozzarella cheese, if desired. 
 

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