3 Stuffed Pasta Shells!

SUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vP Dinner Made Easy eBook: http://bit.ly/DinnerMadeEasy More Freezer Meals: http://bit.ly/2xDNcri Dinner Made Easy: http://bit.ly/2kvgFi8 Healthy Dinner Recipes: http://bit.ly/2hzVBFv Soup Recipes: http://bit.ly/2c3oZ0r Frequently Used & Favorite Items: http://amzn.to/2qTillc Purchase my eBooks here: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Snapchat: thedomesticgeek Facebook: http://ift.tt/1KFsgwB Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://ift.tt/VrBnOo Pinterest: http://ift.tt/1KFsgwD Blog: http://ift.tt/1w0vGCo Italian Sausage Shells 12-14 large pasta shells, cooked and rinsed with cold water 1 lb Italian sausage, removed from casings ½ cup onion, diced 2 cups kale, chopped 2 garlic cloves, minced ½ tsp red pepper flakes 2 ½ cups tomato sauce 1 cup ricotta cheese ½ cup mozzarella, shredded ¼ cup parmesan, grated Fresh basil for garnish Salt and pepper to taste Oil In a large skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes and add garlic. Add sausage and cook until no longer pink. Season with Italian seasoning and red pepper flakes and cook until fragrant. Add kale and cook until wilted. Add half of the tomato sauce and mix well. Remove from heat and stir in ricotta. Spread half of the remaining tomato sauce on an oven-safe baking dish. Stuff shells with sausage mixture and place into tomato sauce lined baking dish. Top with remaining sauce and mozzarella and parmesan and bake at 350ºF for 15-20 minutes, or until hot and bubbly. Garnish with fresh basil. Enjoy! *If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking. Taco Stuffed Shells 12-14 large pasta shells, cooked and rinsed with cold water 1 lb ground beef 1 onion, diced 1 red pepper, diced 1 green pepper, diced 2 garlic cloves, minced 1 can black beans, rinsed and drained 2 tbsp taco seasoning 1 cup salsa 1 cup diced tomatoes ½ cup cheddar cheese, shredded 2 tbsp green onion for garnish oil In a large skillet over medium-high heat, add onion and bell peppers. Cook for 3-4 minutes and add garlic. Once fragrant, add beef. Continue to cook until beef is no longer pink. Season with salt and pepper to taste and taco seasoning. Add black beans. Mix well and remove from heat. Spread half of the salsa on an oven-safe baking dish. Stuff shells with beef mixture and place into baking dish. Top with remaining salsa and sprinkle over cheddar cheese. Bake at 350ºF for 15-20 minutes, or until hot and bubbly. Garnish with fresh green onions. Enjoy! *If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking. Chicken Alfredo with Spinach Alfredo Sauce: 2 tbsp butter 3 garlic cloves, minced 2 cups heavy cream ½ cup cream cheese 1 cup parmesan, grated Pinch of nutmeg ½ tsp red pepper flakes (optional) Salt and pepper to taste Stuffed Shells: 12-14 large pasta shells, cooked and rinsed with cold water 2 cups chicken, cooked and shredded 1 cup frozen spinach, excess water squeezed out 1 cup mozzarella, shredded Parmesan for garnish Salt and pepper to taste To make alfredo sauce, add butter to a saucepan over medium-high heat. Add garlic and cook until fragrant and softened. Reduce heat and add cream and cream cheese. Bring to a simmer while stirring. Once smooth, add parmesan, nutmeg and season with salt and pepper to taste. If using, add red pepper flakes. Mix well. Set aside ⅓ of the sauce. Spread a layer of the sauce into an oven safe baking dish and set the rest aside. To make filling, mix together chicken, spinach mozzarella and half of alfredo remaining sauce. Stuff shells with chicken mixture and place in the sauce lined baking dish. Top with remaining alfredo sauce and sprinkle over mozzarella cheese. Bake at 350ºF for 20-25 minutes, or until hot and bubbly. Enjoy! *If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking. *SOME links provided above are affiliate links