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With our busy schedules, it can be hard to find creative, delicious recipes to serve your family. Let me share some of my favourites that are a hit at my house!

CHEESY SHELLS & ITALIAN SAUSAGE

INGREDIENTS

8 oz (250 g) bulk hot Italian pork sausage (see Cook’s Tip)

3  garlic cloves

3 cups (750 mL) unsalted chicken stock

1 jar (24 oz/680 mL) marinara sauce (2½ cups/625 mL)

12 oz (360 g) medium shell pasta

4 oz (125 g) reduced-fat cream cheese (Neufchâtel)

1/4 cup (50 mL) fresh basil leaves

1 cup (250 mL) seasoned croutons

2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated)

DIRECTIONS

Preheat broiler. Cook sausage in Rockcrok™ (2.5-qt/2.35-L) Everyday Pan or Rockcrok™ (4-qt/3.8-L) Dutch Oven over medium heat 4-6 minutes, breaking into crumbles with Mix ‘N Chop.

Press garlic with Garlic Press into Pan. Cook 30-60 seconds or just until fragrant.

Stir in stock, marinara and pasta to Pan. Increase heat to high; cover and bring to a boil. Reduce heat to medium and cook, stirring occasionally, 7-9 minutes or until pasta is cooked but firm.

Meanwhile, chop basil with Chef’s Knife. Process croutons in Manual Food Processor until finely chopped; place in Classic Batter Bowl. Grate Parmesan with Microplane® Adjustable Fine Graterover batter bowl. Mix crouton/Parmesan mixture well.

Remove Pan from heat. Stir in cream cheese and basil until blended. Sprinkle cheese mixture evenly over pasta. Place Pan 2-4 in. (5-10 cm) from heating element. Broil 1-2 minutes or until top is golden brown.

Yield: 8  servings

Nutrients per serving: Calories 370, Total Fat 15 g, Saturated Fat 4.5 g, Cholesterol 30 mg, Sodium 830 mg, Carbohydrate 43 g, Fiber 3 g, Protein 18 g

Cook’s Tips: 8 oz (250 g) Italian turkey sausage (2 links, casings removed) or 8 oz (250 g) 90% lean ground beef can be substituted for the bulk Italian pork sausage, if you’d like.

Recipe courtesy of Pampered Chef Canada

Looking for more meal ideas? Visit my Pampered Chef website: https://www.pamperedchef.ca/pws/donnasickinger

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Questions?

Do you have a questions, or would like more information please send me an email!

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