I had some leftover mushroom marinara I needed to use up so I decided to make some stuffed shells with mushrooms, spinach, and turkey Italian sausage. It was a super simple recipe to make and tasted fantastic. If you don’t have time to make your own marinara, just use your favorite sauce from a jar. I served the stuffed shells with homemade French bread for a delicious and hearty meal.
- 2 tsp olive oil
- 5 links of turkey Italian sausage, removed from casings
- 8 oz white button mushrooms, sliced
- 1/2 sweet yellow onion, diced finely
- 2 cloves of garlic, minced
- 1 15 oz low fat ricotta cheese
- 1 egg
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded (plus extra for garnish)
- 1/2 cup of fresh spinach, chopped
- 5-6 fresh basil leaves, chopped (plus extra for garnish)
- Sea salt and fresh cracked pepper, to taste
- 3 cups of mushroom marinara (or store bought sauce)
- 12 jumbo pasta shells, cooked per instructions
Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Once hot, add the turkey Italian sausage (removed from casing), and cook until crumbled. Add the mushrooms and onions then sauté until golden brown, about 5-6 minutes. Add the minced garlic and continue to cook, stirring constantly, for 1 minute. Remove from heat and let cool.
In a large bowl combine the ricotta, the mozzarella, Parmesan, the egg, the spinach, fresh basil, the nutmeg, sea salt and fresh cracked pepper, to taste. Mix thoroughly then add the turkey, Italian sausage, mushroom, and onion sauté then combine. Taste mixture and re-season if needed.
Pour 1 1/2 cups of marinara in the bottom of a baking dish that has been coated with cooking spray. Place the 12 cooked shells in the pan. Stuff each shell with the ricotta mixture. Pour the remaining sauce over the stuffed shells.
Cover with tin foil and bake for 35 minutes. Top with fresh chopped basil. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net