Ultimate Stuffed Shells

Heat a large skillet with the olive oil over medium-high heat. Add in the sausage and use a wooden spoon to crumble up the meat while it’s browning. Once browned, remove the sausage to a plate that has been lined with paper towels to drain.

In the same skillet, cook the shallots over medium heat for 1-2 minutes until tender but not browned. Add in the garlic, pepper flakes, thyme, oregano and mushrooms. Continue cooking for a few minutes until the mushrooms become tender. Add the spinach, parsley and nutmeg and continue to cook for an additional minute until combined. Transfer to a large bowl and cool slightly.

Preheat the oven to 375 F.

Once the mixture has cooled, fold in the ¼ cup of Parmesan cheese, ricotta, beaten egg and basil until just combined. Season with salt and pepper as needed.

Pour approximately 2/3 of the marinara sauce into a large (9×13 or similar) baking dish. Spread the sauce evenly to coat the bottom. 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. Continue until all of the shells have been filled and are placed snugly amongst each other in the baking dish.

Spoon the remaining marinara sauce over the shells and then sprinkle the top with the remaining Parmesan and mozzarella cheese. Cover the dish with aluminum foil and place on a baking sheet (in case anything bubbles over during baking time).

Bake the shells for 25 minutes and then remove the foil and continue baking for 10 minutes until the cheese bubbles and slightly browns.

Remove the dish from the oven and allow to cool for 5 minutes. Prior to serving, garnish with additional basil chiffonade and enjoy!