Sausage & Lentil and Spinach & Mushroom stuffed shells

Sausage & Lentil and Spinach & Mushroom stuffed shells
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Cook time: 
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Serves: 6
 
Stuffed shells served two ways: sausage and lentils, or spinach and mushrooms, hopefully you serve together.
Ingredients
  • 1 pound pork sausage (4 - 6 non-breakfast links skins removed, or ground)
  • 1 onion and 6 shallots or 12 shallots
  • 1 TBLS Dijon Mustard
  • 2 TBLS White wine (your preference)
  • 1.5 cups Lentils (green are heartier, and red fall apart easier, but whichever you prefer)
  • 1 lb pasta shells (medium or large)
  • 2 cups Parmesan
  • 2 cups Ricotta
  • 2 cups Mozzarella
  • SPINACH ALTERNATIVE:
  • use 10 oz of chopped spinach instead of sausage
  • AND 1 Pound of mushrooms, chopped
  • Use a white cream sauce instead of red on top for final plating.
Instructions
  1. Cook the lentils (presoak overnight if need be, or pressure cook day of)
  2. Brown the Pork, and after your cook it, make sure you mince/chop it again, as pork likes to shrink and stick together, not fall apart as easily a beef.
  3. Cook the pasta shells and drain.
  4. Preheat oven to 350.
  5. Mix the cheeses together, adjusting Ricotta amount to get a formable cheese.
  6. Saute the shallots, dijon, white wine, then add the chopped pork and stir.
  7. Place the lentils/pork mixture in one side of the shell, and an equal or lesser amount of cheese mixture on the other side.
  8. Bake the shells on a cookie sheet, until the cheese melts, about 10 minutes.
  9. Serve with your favorite pasta (red recommended) on top.
 

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