Turkey Sausage and Spinach Stuffed Shells combine lean turkey sausage, frozen spinach, part-skim ricotta, mozzarella cheese, and jumbo shells. I used store-bought sauce but you could use a homemade version as well.
Course Main Dish
Cuisine Italian
Keyword sausage and spinach stuffed shells, stuffed shells
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 14servings
Calories 423kcal
Author Sue Ringsdorf
Ingredients
THIS RECIPE MAKES TWO CASSEROLES! CUT IN HALF IF DESIRED!
12oz.frozen spinach- thawed and squeezed dry
24oz.ricotta cheese, part skim
8oz.shredded parmesan cheese
12oz.mozzarella cheese- divided
1largeegg
12oz.jumbo shells
48oz.Classico Spaghetti Sauce
2Tablespoonsolive oil
1/2largeonion- chopped
2clovesgarlic- minced
8oz.Baby Bella mushrooms
1 1/4poundlean turkey sausage- removed from casings
salt and pepper- to taste
1teaspoonItalian seasoning
1teaspoononion powder
Instructions
** This recipe makes two casseroles. Each one holds about 21 stuffed shells. I like to put half in the freezer for a rainy day. You can put the freezer amounts in two square throw-away tins and store in freezer bags. **
Cook shells according to package directions. Make sure they are slightly under-cooked because they will cook more in the oven. Dry on a clean dish towel or paper towel.
In a medium bowl, combine the squeezed-dry spinach, ricotta cheese, parmesan cheese, half of the mozzarella cheese, and the egg.
In a large stock pan, heat olive oil to medium heat. Add onion and sauté until soft, about 4 minutes. Add garlic, mushrooms, and seasonings (salt, pepper, italian seasoning, and onion powder) and stir for 30 seconds.
Remove turkey sausage from casings, and combine with onion mixture. Brown sausage and then drain. Let cool slightly and add to the cheese and spinach bowl. Stir to combine.
Prepare two 9x13 casseroles by pouring 1/2 of the spaghetti sauce in the bottom of the pans. Stuff shells with the turkey sausage and cheese mixture and lay on top of the sauce. Top shells with remaining spaghetti sauce and the remaining mozzarella cheese.
Cover and wrap one casserole for the freezer. Or use two square throw-away tins.
Bake the other casserole for 30 minutes on 350 degrees. Remove foil and bake another 10 minutes to brown the top. Serve immediately.