Creamy Shells with Sausage and Chestnuts Is Pure Comfort Food
What is it about stuffed shells? They're just such a fun shape, like mini tacos, but with the added yum of pasta!
Though we've made them in both classic and innovative ways over the years, this cold-weather comfort-food version may be my very favorite. There's plenty of cheese, plus some spinach and sausage in there, but it's the chestnuts (buy 'em pre-cooked, in bags!) that give this the kind of flavor that makes you just want to snuggle down under a comforter afterward, and hibernate.
Yields: 4-6 servings
Prep Time: 40 mins
Total Time: 1 hour 10 mins
Ingredients
2 c.
heavy cream
3/4 c.
dry white wine, such as sauvignon blanc
4
cloves garlic, smashed
2 oz.
Parmesan, grated (about 1/2 cup)
6 oz.
sharp white Cheddar, grated (about 1 1/2 cups), divided
Kosher salt and freshly ground black pepper
Cooking spray
1 lb.
sweet Italian sausage, casings removed
1
(5.2-ounce) package whole peeled and roasted chestnuts, coarsely chopped
1
(10-ounce) box frozen chopped spinach, thawed and squeezed dry
16
jumbo shells, cooked according to package directions
Directions
Combine cream, wine, and garlic in a medium saucepan. Bring to a simmer over medium-low heat. Cook, stirring frequently, until sauce is fragrant and reduced slightly, 20 to 25 minutes; discard garlic. Remove from heat and slowly stir in Parmesan and 1 cup Cheddar until melted. Season with salt and pepper.
Preheat oven to 350°F. Lightly grease a 9- by 13-inch baking dish. Cook sausage in a large skillet over medium heat, breaking it up with a spoon and stirring occasionally, until cooked through, 8 to 10 minutes. Stir in chestnuts and cook until warm, 1 to 2 minutes. Remove from heat and stir in spinach.
Spread 1/2 cup sauce on bottom of prepared baking dish. Stuff cooked shells with sausage mixture, dividing evenly, and arrange in baking dish. Pour remaining sauce into and over shells. Cover dish with aluminum foil and bake until warmed through, 30 to 35 minutes. Sprinkle with remaining 1/2 cup Cheddar. Bake, uncovered, until cheese is golden brown, 7 to 10 minutes.
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