Description
A cozy, kid-friendly fall dinner featuring jumbo shells stuffed with a savory mix of Italian sausage, wild mushrooms, and ricotta cheese, baked in marinara sauce.
Ingredients
Scale
- 1 box (24 ounces / 680g) Jumbo Shells
- 1 pound (450g) Sweet Italian Sausage (casings removed)
- 8 ounces (225g) Wild Mushrooms (cremini and/or dried porcini), chopped
- 15 ounces (425g) Whole Milk Ricotta Cheese
- 2 cups (200g) Shredded Mozzarella Cheese
- ½ cup (50g) Grated Parmesan Cheese
- 1 large Egg
- 2 tablespoons Fresh Parsley, chopped
- 2 tablespoons Fresh Basil, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Salt (approx)
- ½ teaspoon Black Pepper (approx)
- 2 jars (24 ounces each) Marinara Sauce
- 1 teaspoon Italian Seasoning
- 1 tablespoon Olive Oil
- 2 cups Fresh Spinach (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook jumbo shells according to package directions until al dente (8-10 minutes). Drain and rinse with cold water to stop cooking; set aside.
- Heat olive oil in a large skillet over medium heat. Add crumbled Italian sausage and cook until browned and cooked through (5-6 minutes). Remove sausage from pan and set aside.
- In the same pan, add chopped mushrooms and cook until they release moisture and brown (5 minutes). Add minced garlic in the last minute. Return sausage to the pan with mushrooms and stir to combine. Let cool slightly.
- In a medium bowl, combine ricotta, Parmesan, egg, fresh herbs, salt, and pepper. Mix until smooth.
- Stuff each shell with 1-2 tablespoons of the cheese mixture, then top with a spoonful of the sausage-mushroom mixture. Place seam-side down in a 9×13 inch baking dish.
- Pour half the marinara sauce into the bottom of the dish. Place stuffed shells on top. Pour remaining sauce over the shells. Sprinkle with shredded mozzarella and extra Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and browned.
- Let rest for 5 minutes before serving.
Notes
Do not overcook the pasta as it will continue to cook in the oven. Ensure the sausage mixture is cooled before mixing with cheese to prevent the filling from becoming runny. Let the dish rest for 5-10 minutes after baking to allow the sauce to set.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell per
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 22
Keywords: fall recipes, stuffed shells, italian sausage, wild mushrooms, kid-friendly dinner, family meal, comfort food, easy pasta