Recipes with Stuffed Shells: Creamy sausage stuffed shells with zucchini
Stuffed shells are one of those dishes that seem really complicated and taste like they took hours to make, but overall, they’re pretty simple to cook up. With that said, a lot of recipes with stuffed shells tend to call for red sauce to cradle the shells while they bake. Certainly, there’s nothing wrong with those recipes with stuffed shells, but we thought we would try something different.
That’s why this recipe with stuffed shells features zucchini and a creamy béchamel that thickens while it bakes.
You will need:
- 2 tablespoons olive oil
- 3 zucchinis sliced thin
- Salt and pepper to taste
- 1 box stuffed shells
- 4 tablespoons garlic powder (divided)
- 1 pound Italian sausage
- 1 package cream cheese
- Cooking spray
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cups heavy cream
- 2 teaspoons white pepper
- 4 cloves garlic, peeled
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan cheese
- Preheat your oven to 350 degrees.
- Coat a baking sheet with olive oil and arrange the zucchini on the baking sheet.
- Cover liberally with salt and pepper.
- Bake until soft, about 15 minutes.
- While the zucchini is baking, boil the stuffed shells in water seasoned with salt and 2 tablespoons garlic powder.
- Also, brown the sausage and mix with the cream cheese and the rest of the garlic powder. You can use as much or as little of the sausage grease as you want.
- When the shells are done, drain them and stuff them with about a half tablespoon of filling.
- As you fill each shell, put them in a baking dish that you greased with cooking spray.
- After all shells are filled, top with the zucchini.
- Melt the butter in a skillet over medium heat and add the flour.
- Pour in the cream and let it start to bubble, then add the white pepper and garlic cloves. Stir to mix.
- Pour the sauce over the shells and top with shredded mozzarella and grated parm.
- Bake for 25 minutes and serve warm.