Stuffed Shells
Recipe from
Ladies' Home Journal
Jumbo pasta shells are stuffed with hot sausage, mushrooms, and cheese and baked in a rich eggplant sauce for this casserole.
Servings:
Serves 10.
Prep Time:
1 hr 15 mins
Total Time:
1 hr 50 mins
Ingredients
-
30 Jumbopasta shells (12-oz package)see savings
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3 linkshot or sweet sausage, casings removedsee savings
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1 mediumonion, finely choppedsee savings
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8 ozwhite button mushrooms, finely choppedsee savings
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1 cuppart-skim ricottasee savings
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1 largeeggsee savings
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1 tspkosher saltsee savings
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1-3/4 cupsshredded Italian blend cheesessee savings
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1 cup (2 oz)baby spinach leavessee savings
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1 12-ozeggplant, cut into 1/2-inch dicesee savings
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1 26- to 28-oz jargarden-style pasta saucesee savings
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: Calories 350, Total Fat 12.5 g, Saturated Fat 5 g, Cholesterol 60 mg, Sodium 920 mg, Carbohydrate 40 g, Fiber 3 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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