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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound(s) broccoli rabe, tough stems |
1 package(s) 12 oz jumbo pasta shells |
1 tablespoon(s) olive oil |
1 pound(s) to 1 1/4 lbs spicy chicken sausage |
2 package(s) 5.3 oz/ea chavrie goat cheese with basil, roasted garlic |
4 ounce(s) neufchatel cheese, softened |
2 whole(s) egg yolks |
1 jar(s) 24 oz cabernet marinara sauce |
1 bag(s) mozzarella cheese shredded |
Directions:
1. Directions
2. Heat oven to 350 degrees F. Bring a large pot of salted water to boiling. Add broccoli rabe and return to a boil. Cook 1 minute, remove with a strainer and let cool. Add pasta to boiling water; cook 10 minutes. Drain.
3. Remove casings from sausage, crumble. Heat oil in a large skillet. Crumble in sausage and cook over medium-high heat until browned, 5 minutes. Meanwhile, squeeze as much water out of broccoli rabe as possible and chop. Add to sausage in skillet and cook 1 minute. Remove to a large bowl with a slotted spoon.
4. In a medium bowl, stir together goat cheese, Neufchatel and egg yolks. Fold into sausage mixture.
5. Spread 1/3 cup marinara into bottoms of two 9 x 9-inch or 11 x 7-inch dishes. Spoon about 1 tbsp filling into each shell; place in a dish. Repeat with all shells and filling.
6. Divide remaining sauce between dishes. Sprinkle 1 cup mozzarella over each dish. Cover with foil and bake at 350 degrees F for 20 minutes. Uncover; bake 20 minutes more.
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