Stuffed Shells

Jumbo pasta shells are stuffed with hot sausage, mushrooms, and cheese and baked in a rich eggplant sauce for this casserole.



by 8  people


add your rating
add a comment
Servings: 10
Prep Time: 1 min to 15 mins
Total Time: 1 min to 50 mins
Related Categories: Casseroles, More Pasta Shapes, Pasta, Pork, Shells
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    30   
    jumbo pasta shells (12-oz package)
  • see savings
    On Sale
    3   links 
    hot or sweet sausage, casings removed
  • see savings
    On Sale
    1   
    medium onion, finely chopped
  • see savings
    On Sale
    8   ounces 
    white button mushrooms, finely chopped
  • see savings
    On Sale
    1   cup 
    part-skim ricotta
  • see savings
    On Sale
    1   
    large egg
  • see savings
    On Sale
    1   teaspoon 
    kosher salt
  • see savings
    On Sale
    1 3/4  cups 
    shredded Italian blend cheeses
  • see savings
    On Sale
    1   cup 
    baby spinach leaves (2 oz.)
  • see savings
    On Sale
    1  12  ounce 
    eggplant, cut into 1/2-inch dice
  • see savings
    On Sale
    1  26 - 28  ounce jar 
    garden-style pasta sauce

Directions
1.
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 min. Drain and rinse pasta; set aside.
2.
In a large nonstick skillet over medium-high heat, cook sausage, onion and mushrooms, breaking up sausage until onion is tender, 8 to 10 min; set aside.
3.
In a bowl, combine ricotta, egg, 1/4 tsp salt, 1/2 cup cheese blend and spinach. Stir in cooked sausage mixture; set aside.
4.
In same skillet, cook eggplant, stirring until just softened, about 8 min. Add pasta sauce and remaining salt and bring to a boil.
5.
Heat oven to 375 degrees F. 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 tbsp sausage mixture, arrange in dish and spoon remaining sauce over shells. (Wrap and freeze at this point if desired.)
6.
Cover and bake until sauce is bubbling, about 25 min. Remove from oven and sprinkle shells with 1-1/4 cups cheese blend; bake, uncovered, until cheese has melted, 8 to 10 min. Serves 10.
Nutrition information
Per Serving: cal. (kcal) 350, Fat, total (g) 13, chol. (mg) 60, sat. fat (g) 5, carb. (g) 40, fiber (g) 3, pro. (g) 20, sodium (mg) 920, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Crazy About Artichokes for Appetizers, Stuffing and Pasta
...'s irresistible. Large ones are good for stuffing and small ones are good for roasting. Baby ones are not a... read more...
Awesome Appetizers: Make Stuffed Grape Leaves at Home
.... Click here to get our recipe for Stuffed Grape Leaves When I'm planning a spring or summer menu, I love... be served cold, they are easily prepped in advance. One of my favorite meze dishes is stuffed grape leaves... of stuffing the grape leaves. First, you need to combine the filling mixture. If you are using meat, it should... read more...
Make the Takeout: Pizza with Sausage, Mushrooms, and Cheese-Stuffed Crust
... even remotely a match for the homemade variety. I picked this recipe for sausage and mushroom stuffed... taste. Click here to get our Sausage and Mushroom Stuffed Crust Pizza recipe But how could... great play group, but when a cheesy stuffed crust joins the party it gets crazy in the best of ways. I... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products