How to Make UN-Stuffed Shells with Jeff Mauro | The Kitchen

All of the deliciousness and comfort of stuffed shells without actually having to stuff them! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/34ImHS8 Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Italian Unstuffed Shells RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 50 min Active: 25 min Yield: 4 to 6 servings Ingredients Kosher salt One 12-ounce box medium pasta shells One 28-ounce can peeled San Marzano tomatoes 2 tablespoons olive oil 1 pound bulk Italian sausage (spicy or sweet) One 20-ounce package frozen chopped spinach, thawed and squeezed dry 1 cup full-fat ricotta cheese 1 cup grated Parmesan 1 cup shredded mozzarella 1 large egg 1 clove garlic, minced Dash nutmeg Freshly ground black pepper 8 ounces sliced fresh mozzarella 4 to 5 fresh basil leaves, torn Directions Preheat the oven to 375 degrees F. Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside. Add the tomatoes to a large bowl and use your hands to crush them into chunky pieces; set aside. In a 12-inch skillet over medium-high heat, add the oil. Add the sausage and brown in large chunks until no pink remains, 5 to 8 minutes. Set aside on a paper towel-lined plate. Wipe out the fat from the skillet, leaving about 1 tablespoon behind. Add about a third of the tomatoes to the skillet and stir to pick up any remaining browned bits. Set aside. In another large bowl, add the spinach, ricotta, Parmesan, shredded mozzarella, egg, garlic, nutmeg and 1 teaspoon each salt and pepper. Mix to combine. Add the cooked pasta and sausage and gently mix. Add the pasta and sausage mixture to the skillet. Top with the remaining tomatoes and then the sliced mozzarella. Bake, uncovered, until heated through and the cheese is bubbling, 20 to 25 minutes. Garnish with torn basil before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #ItalianUnstuffedShells #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian How to Make UN-Stuffed Shells with Jeff Mauro | The Kitchen | Food Network https://youtu.be/NuG8tVb4JQE