Stuffed Shells
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 30 jumbo pasta shells (12 ounce package)
- 3 links hot sausage or 3 links sweet Italian sausage, casings removed
- 1 medium onion, finely chopped
- 8 ounces white button mushrooms, finely chopped
- 1 cup part-skim ricotta cheese
- 1 large egg
- 1 teaspoon kosher salt
- 1 3⁄4 cups Italian cheese blend, shredded
- 1 cup baby spinach leaves
- 1 (12 ounce) eggplants, cut into 1/2 inch dices
- 1 (26 ounce) jar garden-style pasta sauce
directions
- Bring a large pot of lightly salted water to a boil; add pasta and stir.
- Bring back to a boil, cover and remove from heat; let stand 10 minutes.
- Drain and rinse pasta; set aside.
- In large nonstick skillet over medium-high heat, cook sausage, onion and mushrooms, breaking up sausage until onion is tender, 8-10 minutes; set aside.
- In a bowl, combine ricotta, egg, 1/4 t salt, 1/2 cup cheese blend and spinach.
- Stir in cooked sausage mixture, set aside.
- In same skillet, cook eggplant, stirring until just softened, about 8 minutes.
- Add pasta sauce and remaining salt and bring to a boil.
- Heat oven to 375 degrees.
- Spoon 2/3 of the eggplant sauce into the bottom of a shallow 2 1/2 quart casserole dish.
- Fill each shell with about 2 T sausage mixture, arrange in dish and spoon remaining sauce over shells (wrap and freeze at this point, if desired).
- Cover and bake until sauce is bubbling, about 25 minutes.
- Remove from oven and sprinkle shells with 1 1/4 cups cheese blend; bake uncovered, until cheese has melted, 8-10 minutes.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!