Mushroom and Turkey Italian Sausage Stuffed Shells
I had some leftover mushroom marinara I needed to use up, so I decided to make this mushroom and turkey Italian sausage stuffed shells recipe. It was a super simple recipe to make and tasted fantastic. This easy stuffed shells recipe paired nicely with some crusty French bread and a loaded garden salad.
Mushroom and Turkey Italian Sausage Stuffed Shells
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
How to Make Mushroom and Turkey Italian Sausage Stuffed Shells:
Preheat the oven to 375 degrees. Coat a 9×13-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.
Equipment
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.
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Ive just made these tonight and my family loved it! I like the combination of fresh spinach and fresh basil in the stuffing. The Turkey Italian sausage gave a better flavour than the usual ground beef. The only challenge I had with recipe was I could not find the extra large jumbo pasta shells. Instead, I used 28 regular
jumbo size shells which I got from an Italian grocery. Thanks, for
Love your website. I have been getting recipes off your blog for a couple of years and I thought to myself, I have never left a comment. I love that I have a go to blog to get recipes:) It has been my peace of mind, when trying new recipes. I plan to cook this recipe tonight, looks yummy. I just am gonna sub pepperoni for the sausage, even though the sausage sounds great. Its just what I have on hand. Thanks much for a variety of great recipes:)) My boyfriend thanks you too.