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5.0 from 3 votes

Mediterranean Stuffed Shells

Mediterranean Stuffed Shells are filled with delicious ingredients like sun dried tomatoes and chicken sausage, then topped with a red wine tomato sauce!

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 6 people
Calories: 450 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

Mediterranean Stuffed Shells
  • 6 oz jumbo pasta shells app 24 shells
  • 1 tbsp olive oil
  • ½ lb Italian chicken sausage crumbled
  • ½ cup red onion diced
  • 8 oz crimini mushrooms diced
  • 2 cups kale
  • 1 cup feta cheese crumbled
  • ¼ cup capers
  • ½ cup sun dried tomatoes
  • ½ cup Parmesan Cheese shredded
Red Wine Tomato Sauce
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 28 oz can diced tomatoes
  • 6 oz can tomato paste
  • ¼ cup red wine
  • 1 tbsp fresh basil chopped
  • 1 tsp black pepper
  • ½ tsp red pepper flakes
  • ½ tsp oregano
  • ½ tsp salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Bring a large pot of water to a boil.
  3. Cook the pasta until al dente.
  4. While the pasta is boiling, prepare the sauce.
  5. Heat the olive oil in a sauce pan over medium heat.
  6. Add the garlic and sauté 1-2 minutes.
  7. Add the tomatoes, tomato paste and red wine.
  8. Add the basil, black pepper, red pepper flakes, oregano and salt.
  9. Reduce the heat to low and simmer while preparing the sausage mixture for stuffing in the shells.
  10. In a large skillet, heat the olive oil over medium heat, add the sausage and cook 3-4 minutes.
  11. Add the red onions and mushrooms, cook 3-4 minutes, then add the kale.
  12. Cook for another 3-5 minutes.
  13. Place in a large bowl with the feta, capers and sun dried tomatoes.
  14. Combine the mixture.
  15. By this time the pasta should be cooked to al dente, drain and separate the shells.
  16. Set aside and allow to cool for 5 minutes.
  17. Spoon the sausage, kale, mushroom mixture into the shells.
  18. Pour half of the sauce in the bottom of an oven safe dish.
  19. Place the shells on top with the openings of the shells facing up.
  20. Cover with the remaining sauce, then top with the parmesan cheese.
  21. Bake 25-30 minutes.

Notes

  • Vegetarian Option: Omit the sausage and double the amount of mushrooms to make this recipe vegetarian.
  • Gluten Free Option: Use gluten-free large shell pasta to make this recipe gluten-free.

Nutrition Information

Serving 4serving Calories 450kcal (23%) Carbohydrates 46g (15%) Protein 21g (42%) Fat 21g (32%) Saturated Fat 7g (35%) Cholesterol 54mg (18%) Sodium 1647mg (69%) Potassium 1255mg (36%) Fiber 5g (20%) Sugar 13g (26%) Vitamin A 3285mg (66%) Vitamin C 51.4mg (57%) Calcium 339mg (34%) Iron 4.6mg (26%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 450

% Daily Value*

Serving 4serving
Calories 450kcal 23%
Carbohydrates 46g 15%
Protein 21g 42%
Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 54mg 18%
Sodium 1647mg 69%
Potassium 1255mg 27%
Fiber 5g 20%
Sugar 13g 26%
Vitamin A 3285mg 66%
Vitamin C 51.4mg 57%
Calcium 339mg 34%
Iron 4.6mg 26%

* Percent Daily Values are based on a 2,000 calorie diet.