Stuffed Shells

Stuffed Shells
Servings: 8 Prep 25 mins Bake 350°F 40 hrs Cook 17 mins


  • 1 pound broccoli rabe, tough stems trimmed, roughly chopped
  • 1 12 ounce box jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 - 1 1/4 pounds spicy chicken sausage, casings removed, crumbled (uncooked)
  • 2 5.3 ounce package Chavrie goat cheese with basil and roasted garlic
  • 4 ounces Neufchatel cheese, softened
  • 2 egg yolks
  • 1 24 ounce jar cabernet marinara sauce
  • 1 8 ounce bag shredded mozzarella

Make It

1. Heat oven to 350 degrees F. Bring a large pot of salted water to boiling. Add broccoli rabe and return to a boil. Cook 1 minute, remove with a strainer and let cool. Add pasta to boiling water; cook 10 minutes. Drain.

2. Heat oil in a large skillet. Crumble in sausage and cook over medium-high heat until browned, 5 minutes. Meanwhile, squeeze as much water out of broccoli rabe as possible and chop. Add to sausage in skillet and cook 1 minute. Remove to a large bowl with a slotted spoon.

3. In a medium bowl, stir together goat cheese, Neufchatel and egg yolks. Fold into sausage mixture.

4. Spread 1/3 cup marinara into bottoms of two 9 x 9-inch or 11 x 7-inch dishes. Spoon about 1 tbsp filling into each shell; place in a dish. Repeat with all shells and filling.

5. Divide remaining sauce between dishes. Sprinkle 1 cup mozzarella over each dish. Cover with foil and bake at 350 degrees F for 20 minutes. Uncover; bake 20 minutes more.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 552, Fat, total (g): 27, chol. (mg): 135, sat. fat (g): 14, carb. (g): 44, fiber (g): 1, pro. (g): 35, sodium (mg): 982, Percent Daily Values are based on a 2,000 calorie diet.