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


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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
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Ingredients
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    30   
    jumbo pasta shells (12-oz package)
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    3   links 
    hot or sweet sausage, casings removed
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    1   
    medium onion, finely chopped
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    8   ounces 
    white button mushrooms, finely chopped
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    1   cup 
    part-skim ricotta
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    1   
    large egg
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    1   teaspoon 
    kosher salt
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    1 3/4  cups 
    shredded Italian blend cheeses
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    1   cup 
    baby spinach leaves (2 oz.)
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    1  12  ounce 
    eggplant, cut into 1/2-inch dice
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    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
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