Sausage, Mushroom & Spinach Stuffed Shells

 

INGREDIENTS

  • 12 oz jumbo pasta shells

  • 1 pound spicy or mild Italian sausage

  • 8 oz white mushrooms, chopped

  • 1.5 cups baby spinach, chopped

  • 6 oz cream cheese

  • 1 jar Trader Joe’s organic tomato basil marinara (25 oz), divided

  • 2 cups shredded mozzarella

  • 1/2 teaspoon dried basil

DIRECTIONS

  1. Preheat oven to 350. While the oven is preheating, bring a pot of salted water to a boil. Add jumbo pasta to the water and cook until al dente per packet instructions. Drain and set aside.

  2. Preheat oven to 400. Line a baking tray with foil, grease with oil.

  3. Let’s make the filling. In a large skillet, brown Italian sausage over medium-high heat, breaking up the meat while stirring. After 8 minutes add mushrooms to the sausage, cook for about 4 minutes, then add in spinach. Continue until the veggies have cooked down and the sausage is no longer pink.

  4. Lower heat to medium and add in cream cheese. Stir till all the meat and veggies are coated. Add one cup marinara and mix till everything is fully combined. Turn off heat and allow mixture to cool.

  5. Add one cup of marinara sauce to the bottom of an 8 x 8 baking dish. Spoon 1 heaping tablespoon of the filling into each shell and arrange them in the baking dish. Once all the shells are filled, pour one cup of marinara sauce over them. Top with shredded mozzarella cheese and dried basil.

  6. Bake for 20 - 25 minutes until cheese is melted and bubbly. Garnish with fresh basil and crushed red pepper flakes.

*Notes:

  • When I make this for my kids, I use mild Italian sausage.

  • If you don’t mind spice, saute some chopped jalapeños or serranos with the sausage for a little extra kick.

  • The filling can be made in advance and refrigerated until you’re ready to stuff your shells.

  • You can make the entire dish (steps 1-5 ) about 3 days in advance and bake when you’re ready.