Mushroom and Turkey Italian Sausage Stuffed Shells
Servings 6
Equipment
- 9x13-inch baking dish
- Large skillet
Ingredients
- 1 tbsp olive oil
- 5 links of turkey Italian sausage removed from casings
- 8 oz white button mushrooms sliced
- ½ yellow onion diced finely
- 2 cloves of garlic minced
- 1 15-oz ricotta cheese
- 1 egg
- ½ cup mozzarella cheese shredded
- ½ cup Parmesan cheese shredded (plus extra for garnish)
- ½ 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
Instructions
- Preheat the oven to 375 degrees. Coat a 9x13-inch baking dish with olive oil cooking spray.
- 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, mozzarella, Parmesan, egg, spinach, fresh basil, nutmeg, sea salt, and fresh cracked pepper to taste. Mix thoroughly, then add the turkey, Italian sausage, mushroom, and onion, sauté, and then combine. Taste mixture and re-season if needed.
- Pour 1½ cups of mushroom marinara into 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 foil and bake for 30 minutes.
- Remove the foil and cook for 5 minutes.
- Top with fresh chopped basil and parmesan cheese. Enjoy.