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Creamy Sausage Pasta Bake

Sarah
The creamiest, cheesiest, most comforting and flavourful pasta recipe you'll probably ever taste.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour
Course Dinner, Lunch
Cuisine Australian, Italian
Servings 6
Calories 1010 kcal

Ingredients
  

  • 250 g pasta shells approximately 25 shells
  • 700 g italian pork sausage I used pork, fennel and chilli sausages
  • 3 small shallots finely diced
  • 1 red chilli finely diced or minced
  • 1 leek finely diced
  • 6 garlic cloves minced
  • 2 teaspoon fennel seeds
  • ⅓ cup parsley finely chopped (save an extra 2 tablespoon for the garnish)
  • 600 ml thickened cream
  • ½ cup/175ml chicken stock
  • ⅓ cup parmesan freshly shaved, for the sauce
  • ⅓ cup parmesan freshly shaved, to grate on top
  • ½ cup shredded cheese a melty one such as mozzarella, tasty or cheddar
  • ½ lemon
  • 2 tablespoon olive oil
  • 1 tablespoon salted butter

Instructions
 

  • Preheat oven to 190c fan forced.
  • Boil pasta until its half way cooked, rinse and drain in cold water to stop it from cooking and leave aside.
  • Bring a large pan to medium/high heat with a dash of olive oil, remove the skin from the sausage and add to the pan. Break up/crumble the sausage using a wooden spoon and fry until well browned. Transfer the sausage to a bowl.
  • Bring the pan down to medium heat and another dash of olive oil along with the butter. Add the shallots and chilli with a pinch of salt and sauté for 3 - 4 minutes then add the leek and sauté for a further 5 minutes until soft and golden brown.
  • Add the garlic, parsley and fennel seeds with another pinch of salt and sauté for a further 2 minutes then pour in the cream and chicken stock (if you have lots of brown bits (which is lots of flavour) stuck to the pan, add the stock before the cream and use a flat wooden spoon to deglaze/scrape off the brown bits so they become part of the sauce). Bring this to a simmer, add the parmesan and simmer for 5 - 10 minutes or until the sauce has thickened slightly. Taste and adjust seasonings if needed then turn off the heat. Grate in the zest of half a lemon and the juice of half a lemon.
  • Add one ladle of the creamy sauce to the bottom of a large baking dish then stuff the shells with the sausage and lay them evenly on top the sauce in the baking dish. You'll have some sausage left over, just sprinkle that on top the stuffed shells.
  • Evenly pour over the rest of the creamy sauce, grate the extra parmesan and shredded cheese on top then cover the dish with foil.
  • Bake in the oven for 10 - 15 minutes with the foil on, then 10 - 15 minutes with the foil off. It's done when the cheese is all melted and golden, and the exposed edges of the pasta shells are a little golden and crisp.
  • Top off with some extra finely chopped parsley and enjoy!

Nutrition

Calories: 1010kcalCarbohydrates: 41gProtein: 33gFat: 80gSaturated Fat: 38gPolyunsaturated Fat: 7gMonounsaturated Fat: 28gTrans Fat: 0.3gCholesterol: 218mgSodium: 1032mgPotassium: 630mgFiber: 3gSugar: 6gVitamin A: 2376IUVitamin C: 20mgCalcium: 297mgIron: 3mg
Keyword creamy sausage pasta bake, pasta bake, sausage pasta shells, sausage stuffed pasta shells, sezzy brown, sezzy brown recipes, stuffed pasta, stuffed pasta shells
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