The recipe testing in the RockCrok continues! We loved our dinner tonight! qik/video/59931342 Cheesy Shells & Italian Sausage 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 12 oz (350 g) medium shell pasta 4 oz (125 g) reduced-fat cream cheese fresh basil leaves 1 cup (250 mL) seasoned croutons 2 oz (60 g) fresh Parmesan cheese 1. Preheat broiler. Cook sausage in RockcrokTM (2.5-qt/2.35-L) Everyday Pan or RockcrokTM (4-qt/3.8-L) Dutch Oven over medium heat 4-6 minutes, breaking into crumbles with Mix ‘N Chop. 2. Press garlic with Garlic Press into Pan. Cook 30-60 seconds or just until fragrant. 3. 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. 4. 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 Grater over batter bowl. Mix crouton/Parmesan mixture well. 5. 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. Watch it closely! Serves 8 U.S. 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 Tip: 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. © 2013 The Pampered Chef used under license. P5958-08/13
Posted on: Fri, 04 Oct 2013 01:38:29 +0000
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