Ultimate Stuffed Shells

• 2 Tablespoons Olive Oil
• 1/2 pounds Hot Italian Sausage, Casings Removed
• 1/2 cups Diced Shallots
• 1 Tablespoon Finely Minced Garlic
• 1/4 teaspoons Red Pepper Flakes
• 1/4 teaspoons Dried Thyme
• 1/4 teaspoons Dried Oregano
• 1 cup Minced Baby Portabello Mushrooms
• 8 ounces, weight Frozen Spinach, Thawed And Excess Water Squeezed Out
• 2 Tablespoons Minced Italian Parsley
• 18 teaspoons Freshly Grated Nutmeg
• 1/4 cups Plus 2 Tablespoons Grated Parmesan Cheese, Divided
• 4 ounces, weight Ricotta Cheese
• 1 whole Egg, Beaten
• 1/2 cups Fresh Basil Chiffonade (more For Garnish)
• Kosher Salt
• Black Pepper
• 20 ounces, weight Marinara Sauce (homemade Or Store Bought)
• 20 whole Jumbo Pasta Shells, Cooked According To Package Instructions To Just Shy Of Al Dente
• 4 ounces, weight Shredded Mozzarella

1. Heat a large skillet with the olive oil over medium-high heat.
2. Add in the sausage and use a wooden spoon to crumble up the meat while its browning.
3. Once browned, remove the sausage to a plate that has been lined with paper towels to drain.
4. In the same skillet, cook the shallots over medium heat for 1-2 minutes until tender but not browned.
5. Add in the garlic, pepper flakes, thyme, oregano and mushrooms.
6. Continue cooking for a few minutes until the mushrooms become tender.
7. Add the spinach, parsley and nutmeg and continue to cook for an additional minute until combined.
8. Transfer to a large bowl and cool slightly.
9. Preheat the oven to 375 F.
10. Once the mixture has cooled, fold in the 1/4 cup of Parmesan cheese, ricotta, beaten egg and basil until just combined.
11. Season with salt and pepper as needed.
12. Pour approximately 2/3 of the marinara sauce into a large (9x13 or similar) baking dish.
13. Spread the sauce evenly to coat the bottom.
14. Fill each of the shells with heaping spoonfuls of the cooled mixture and place them (opening side up) in the dish on top of the layer of marinara.
15. Continue until all of the shells have been filled and are placed snugly amongst each other in the baking dish.
16. Spoon the remaining marinara sauce over the shells and then sprinkle the top with the remaining Parmesan and mozzarella cheese.
17. Cover the dish with aluminum foil and place on a baking sheet (in case anything bubbles over during baking time).
18. Bake the shells for 25 minutes and then remove the foil and continue baking for 10 minutes until the cheese bubbles and slightly browns.
19. Remove the dish from the oven and allow to cool for 5 minutes.
20. Prior to serving, garnish with additional basil chiffonade and enjoy!

olive oil, italian sausage, shallots, garlic, red pepper, thyme, oregano, mushrooms, water, italian parsley, nutmeg, parmesan cheese, ricotta cheese, egg, fresh basil chiffonade, kosher salt, black pepper, pasta shells, mozzarella

Taken from tastykitchen.com/recipes/main-courses/ultimate-stuffed-shells/ (may not work)