Stuffed Shells with Sausage & Spinach

Posted at 17:00 • 12 Mar • Autumn Parker @Sauteedtears • Recipe


So, this recipe didn’t turn out exactly as I’d planned. I mean flavor-wise, it was right on the money. But unfortunately, I decided on a meal before I knew if i’d be able to get all the parts to make a whole! That being said, it was still very delicious. And hey, at least I didn’t swap salt for sugar, right?

To be fair, my mishap was just that of the kind of pasta noodles. How do they say, #FirstWorldProbs? Despite my faux pa, this meal is not difficult to make at all! It may be a bit more time consuming, but clocking in at about an hour including cook time - this ones a breeze!

Stuffed Shells with Sausage & Spinach

Posted at 17:00 • 12 Mar • Autumn Parker @Sauteedtears • Recipe


So, this recipe didn’t turn out exactly as I’d planned. I mean flavor-wise, it was right on the money. But unfortunately, I decided on a meal before I knew if i’d be able to get all the parts to make a whole! That being said, it was still very delicious. And hey, at least I didn’t swap salt for sugar, right?

To be fair, my mishap was just that of the kind of pasta noodles. How do they say, #FirstWorldProbs? Despite my faux pa, this meal is not difficult to make at all! It may be a bit more time consuming, but clocking in at about an hour including cook time - this ones a breeze!

Stuffed Shells With Sausage & Spinach

Posted at 17:00 • 12 Mar • Autumn Parker @Sauteedtears • Recipe


So, this recipe didn’t turn out exactly as I’d planned. I mean flavor-wise, it was right on the money. But unfortunately, I decided on a meal before I knew if i’d be able to get all the parts to make a whole! That being said, it was still very delicious. And hey, at least I didn’t swap salt for sugar, right?

To be fair, my mishap was just that of the kind of pasta noodles. How do they say, #FirstWorldProbs? Despite my faux pa, this meal is not difficult to make at all! It may be a bit more time consuming, but clocking in at about an hour including cook time - this ones a breeze!

Ingredients

For The Shells & Filling

Creamy Pesto Sauce

Not Good For You String Beans

1 Pack Jumbo Shells

3 Tbsp Culinary CBD Oil

There are multiple ways to produce this type of hemp plant oil, but this I have found is the most effective for cooking

You’ll need:

  • 16 Oz Olive or Coconut Oil
  • 1.5 Cups CBD Flower, ground
  • A Crock Pot
  • Cheese Cloth or another fine strainer (I used a metal coffee filter)

Add oil and flower to your crock pot. Cook on low heat for 4-6 hours. Do not allow oil to surpass a temperature of 240 degrees. Once finished, strain the mixture carefully. Store in a cool, dry place.

1 lb Ground Italian Sausage

2 Cups Chopped Spinach

1 Cup Chopped Mushrooms

1 Cup Finely Shredded Mozzarella Cheese

1 Cup Pesto

2 Oz Anchovies Strained

4 Tbsp Capers

3 tbsp Culinary CBD Oil

There are multiple ways to produce this type of hemp plant oil, but this I have found is the most effective for cooking

You’ll need:

  • 16 Oz Olive or Coconut Oil
  • 1.5 Cups CBD Flower, ground
  • A Crock Pot
  • Cheese Cloth or another fine strainer (I used a metal coffee filter)

Add oil and flower to your crock pot. Cook on low heat for 4-6 hours. Do not allow oil to surpass a temperature of 240 degrees. Once finished, strain the mixture carefully. Store in a cool, dry place.

1/4 Cup Finely Chopped Onion

1/4 Cup Minced Garlic

8 Oz Heavy Cream

2 Eggs

1/4 Thick Sliced Ham or Bacon, Chopped

1/3 Cup Balsamic Vinegar Dressing

3 Tbsp Honey or Agave

1 Tsp Black Pepper

1 lb Fresh Uncut Green beans

8 Oz Heavy Cream

2 Eggs

For The Shells & Filling

1 Pack Jumbo Shells

3 Tbsp Culinary CBD Oil

There are multiple ways to produce this type of hemp plant oil, but this I have found is the most effective for cooking

You’ll need:

  • 16 Oz Olive or Coconut Oil
  • 1.5 Cups CBD Flower, ground
  • A Crock Pot
  • Cheese Cloth or another fine strainer (I used a metal coffee filter)

Add oil and flower to your crock pot. Cook on low heat for 4-6 hours. Do not allow oil to surpass a temperature of 240 degrees. Once finished, strain the mixture carefully. Store in a cool, dry place.

1 lb Ground Italian Sausage

2 Cups Chopped Spinach

1 Cup Chopped Mushrooms

1 Cup Finely Shredded Mozzarella Cheese

Creamy Pesto Sauce

1 Cup Pesto

2 Oz Anchovies Strained

4 Tbsp Capers

3 tbsp Culinary CBD Oil

There are multiple ways to produce this type of hemp plant oil, but this I have found is the most effective for cooking

You’ll need:

  • 16 Oz Olive or Coconut Oil
  • 1.5 Cups CBD Flower, ground
  • A Crock Pot
  • Cheese Cloth or another fine strainer (I used a metal coffee filter)

Add oil and flower to your crock pot. Cook on low heat for 4-6 hours. Do not allow oil to surpass a temperature of 240 degrees. Once finished, strain the mixture carefully. Store in a cool, dry place.

1/4 Cup Finely Chopped Onion

1/4 Cup Minced Garlic

8 Oz Heavy Cream

2 Eggs

Not Good For You String Beans

1/4 Thick Sliced Ham or Bacon, Chopped

1/3 Cup Balsamic Vinegar Dressing

3 Tbsp Honey or Agave

1 Tsp Black Pepper

1 lb Fresh Uncut Green beans

8 Oz Heavy Cream

2 Eggs

For The Shells & Filling

1 Pack Jumbo Shells

3 Tbsp Culinary CBD Oil

There are multiple ways to produce this type of hemp plant oil, but this I have found is the most effective for cooking

You’ll need:

  • 16 Oz Olive or Coconut Oil
  • 1.5 Cups CBD Flower, ground
  • A Crock Pot
  • Cheese Cloth or another fine strainer (I used a metal coffee filter)

Add oil and flower to your crock pot. Cook on low heat for 4-6 hours. Do not allow oil to surpass a temperature of 240 degrees. Once finished, strain the mixture carefully. Store in a cool, dry place.

1 lb Ground Italian Sausage

2 Cups Chopped Spinach

1 Cup Chopped Mushrooms

1 Cup Finely Shredded Mozzarella Cheese

Creamy Pesto Sauce

1 Cup Pesto

2 Oz Anchovies Strained

4 Tbsp Capers

3 tbsp Culinary CBD Oil

There are multiple ways to produce this type of hemp plant oil, but this I have found is the most effective for cooking

You’ll need:

  • 16 Oz Olive or Coconut Oil
  • 1.5 Cups CBD Flower, ground
  • A Crock Pot
  • Cheese Cloth or another fine strainer (I used a metal coffee filter)

Add oil and flower to your crock pot. Cook on low heat for 4-6 hours. Do not allow oil to surpass a temperature of 240 degrees. Once finished, strain the mixture carefully. Store in a cool, dry place.

1/4 Cup Finely Chopped Onion

1/4 Cup Minced Garlic

8 Oz Heavy Cream

2 Eggs

Not Good For You String Beans

1/4 Thick Sliced Ham or Bacon, Chopped

1/3 Cup Balsamic Vinegar Dressing

3 Tbsp Honey or Agave

1 Tsp Black Pepper

1 lb Fresh Uncut Green beans

8 Oz Heavy Cream

2 Eggs

  • Start with boiling the shells. In a large pot of water, add a sprinkle of salt and some olive oil. Bring the water to a boil, and don’t put the shells in until the water is boiling.

 

  • Allow the shells to boil for about 9 minutes. You don't want them to over cook, they need to be firm enough to fill later on.

 

  • Once finished, set in the refrigerator or freezer to stop the cooking process.

 

 

 

  • Start with boiling the shells. In a large pot of water, add a sprinkle of salt and some olive oil. Bring the water to a boil, and don’t put the shells in until the water is boiling.

 

  • Allow the shells to boil for about 9 minutes. You don't want them to over cook, they need to be firm enough to fill later on.

 

  • Once finished, set in the refrigerator or freezer to stop the cooking process.

 

 


  • In a medium to large cooking pan, cook the Italian sausage over medium-low until brown then strain the excess grease. Slightly decrease the heat.

 

  • Add the spinach, mushrooms, and CBD Oilve oil. Cook until the vegetables are tender. Once the vegetables are cooked, remove from the heat and add the mozzarella cheese. Mix together well and set to the side.

 

  • Before adding the cheese, I transferred the sausage and vegetables to a bowl. This step makes it easier once you start filling the shells though is not necessary.

 

  • In a medium to large cooking pan, cook the Italian sausage over medium-low until brown then strain the excess grease. Slightly decrease the heat.

 

  • Add the spinach, mushrooms, and CBD Oilve oil. Cook until the vegetables are tender. Once the vegetables are cooked, remove from the heat and add the mozzarella cheese. Mix together well and set to the side.

 

  • Before adding the cheese, I transferred the sausage and vegetables to a bowl. This step makes it easier once you start filling the shells though is not necessary.
  • In a medium to large cooking pan, cook the Italian sausage over medium-low until brown then strain the excess grease. Slightly decrease the heat.

 

  • Add the spinach, mushrooms, and CBD Oilve oil. Cook until the vegetables are tender. Once the vegetables are cooked, remove from the heat and add the mozzarella cheese. Mix together well and set to the side.

 

  • Before adding the cheese, I transferred the sausage and vegetables to a bowl. This step makes it easier once you start filling the shells though is not necessary.

 

  • Mix all of the ingredients for your bok choy sauce (except the honey and black pepper) in a bowl and blend until smooth.

 

  • Using a marinade brush or spoon spread 3 quarters of your mixture over the bok choy. You will need the rest for later. Drizzle with honey and black pepper.

 

  • Bake your bok choy at 400 degrees for 20 minutes. If you prefer more char (like me) cook under broiler for the last 5 minutes, checking periodically.

 

  • Once pleasantly browned, turn off the oven, but leave the pan inside to keep warm.

  • For your sauce, you can use a blender, Bullet, or a food processor. The sauce can be made without any of these tools, but it makes it that much easier. I used my bullet, so I'll be going through the steps with that in mind.

 

  • In your ‘cup’ combine all of the ingredients for your sauce except for the heavy cream. Blend until smooth. Once blended, pour into a medium saucepan and simmer over medium-low heat.

 

  • Allow to simmer until it comes to a low boil and whisk in your heavy cream. Lower the heat. Simmer for about 15 minutes, stirring periodically. You’re essentially cooking the egg and letting the flavors come together. Add salt and pepper to taste.

 

  • For your sauce, you can use a blender, Bullet, or a food processor. The sauce can be made without any of these tools, but it makes it that much easier. I used my bullet, so I'll be going through the steps with that in mind.

 

  • In your ‘cup’ combine all of the ingredients for your sauce except for the heavy cream. Blend until smooth. Once blended, pour into a medium saucepan and simmer over medium-low heat.

 

  • Allow to simmer until it comes to a low boil and whisk in your heavy cream. Lower the heat. Simmer for about 15 minutes, stirring periodically. You’re essentially cooking the egg and letting the flavors come together. Add salt and pepper to taste.

 

 


  • Bring a large skillet to medium-high heat to cook your ham. Sautee your ham in the balsamic vinegar dressing. Once the meat has begun to cook, add in the honey and black pepper.

 

  • Sautee for about 3-5 minutes. Once your bacon/ham is cooked, scoop it out of the pan and into a piece of aluminum foil. Fold together the edges to make a tight seal and set to the side.

 

 

  • For your sauce, you can use a blender, Bullet, or a food processor. The sauce can be made without any of these tools, but it makes it that much easier. I used my bullet, so I'll be going through the steps with that in mind.

 

  • In your ‘cup’ combine all of the ingredients for your sauce except for the heavy cream. Blend until smooth. Once blended, pour into a medium saucepan and simmer over medium-low heat.

 

  • Allow to simmer until it comes to a low boil and whisk in your heavy cream. Lower the heat. Simmer for about 15 minutes, stirring periodically. You’re essentially cooking the egg and letting the flavors come together. Add salt and pepper to taste.
  • For the buns I used store-bought buns. There are many recipes for making them from scratch but I am Yeast Challenged. If you are Yeast Handicable like me, your local Asian market should carry a variety to choose from. I found a pack of 10 palm-sized buns for $2.50.

 

  • Prepare according to instructions on package..

 

  • Your filling can be whatever protein you choose. If you’re following my recipe, here’s what you do: Clean your mushrooms by removing dirt and grime with a dry paper towel. Chop fairly small, see the photo:

 

 

  • Bring a large skillet to medium-high heat to cook your ham. Sautee your ham in the balsamic vinegar dressing. Once the meat has begun to cook, add in the honey and black pepper.

 

  • Sautee for about 3-5 minutes. Once your bacon/ham is cooked, scoop it out of the pan and into a piece of aluminum foil. Fold together the edges to make a tight seal and set to the side.

 

  • Preheat the oven to 400. To stuff your shells, coat the bottom of an oven safe dish with about ¼ a cup of your Pesto sauce. Pour a small amount of olive oil onto a saucer. Using your fingers, lightly coat the outside of the shells with the oil before filling each one. This is to prevent the shells from sticking together and drying out in the oven. Using a spoon, gently fill each shell with about 2 tbsp of your sausage mixture.

 

  • As you can see, I used split manicotti shells. They didn’t have the shells at my grocery store, so I had to make do. I encourage this behavior!

I didn’t have to split them, but I wanted to give an idea of what the mixture looked like.

 

  • Drizzle the shells with a little bit of the sauce and additional shredded cheese. Bake until cheese is melted. Once baked, drizzle with the remaining sauce.

 

Serve with green beans and enjoy!

 

 

 

Follow @SauteedTears for more great recipes!

  • Preheat the oven to 400. To stuff your shells, coat the bottom of an oven safe dish with about ¼ a cup of your Pesto sauce. Pour a small amount of olive oil onto a saucer. Using your fingers, lightly coat the outside of the shells with the oil before filling each one. This is to prevent the shells from sticking together and drying out in the oven. Using a spoon, gently fill each shell with about 2 tbsp of your sausage mixture.

 

  • As you can see, I used split manicotti shells. They didn’t have the shells at my grocery store, so I had to make do. I encourage this behavior!

I didn’t have to split them, but I wanted to give an idea of what the mixture looked like.

 

  • Drizzle the shells with a little bit of the sauce and additional shredded cheese. Bake until cheese is melted. Once baked, drizzle with the remaining sauce.

 

Serve with green beans and enjoy!

 

Follow @SauteedTears for more great recipes!

  • Preheat the oven to 400. To stuff your shells, coat the bottom of an oven safe dish with about ¼ a cup of your Pesto sauce. Pour a small amount of olive oil onto a saucer. Using your fingers, lightly coat the outside of the shells with the oil before filling each one. This is to prevent the shells from sticking together and drying out in the oven. Using a spoon, gently fill each shell with about 2 tbsp of your sausage mixture.

 

  • As you can see, I used split manicotti shells. They didn’t have the shells at my grocery store, so I had to make do. I encourage this behavior!

I didn’t have to split them, but I wanted to give an idea of what the mixture looked like.

 

  • Drizzle the shells with a little bit of the sauce and additional shredded cheese. Bake until cheese is melted. Once baked, drizzle with the remaining sauce.

 

Serve with green beans and enjoy!

 

Follow @SauteedTears for more great recipes!

  • Set your burner to medium-high heat. Combine your seasonings, putting your sauces and oil in first, followed by the dry seasonings. Saute your mushrooms and grounds for about 10 minutes. Allow to simmer on low.

 

  • I periodically added soy and fish sauce because I wanted my filling to be more ‘wet’. I did this since the mushrooms only produce so much moisture and the grounds produce none.

 

  • Once finished, fill your buns with your desired about of meat - we used about 2 tablespoons per bun. Garnish with green onions and enjoy.

This serves 5 people with 3-4 buns per person.

 

Follow @SauteedTears for more great recipes!