Stuffed Shells with Sausage and Mushrooms

1 (12 oz.) box jumbo pasta shells

1½ Tbsp. butter

8 oz. cremini mushrooms caps, diced

1 (15 oz.) container ricotta cheese

2 eggs, slightly beaten

1 tsp. garlic powder

½ tsp. onion powder

¾ tsp. oregano

2 tsp. basil

¼ tsp. kosher salt

¼ tsp. pepper

12 oz. Italian turkey sausage

6 cups fresh spinach (or 1 9 oz. box of frozen spinach, thawed)

2½ cups shredded mozzarella cheese

1½ cups Parmesan cheese

1 jar spaghetti sauce (26-32 oz.)

Preheat oven to 350°.

Cook shells according to package instructions.

Heat a medium skillet to medium heat.  Melt butter and add mushroom caps.  Sauté 3-4 minutes.

Place ricotta in a LARGE mixing bowl.  Add eggs and seasonings.  Stir to combine.  When mushrooms are cooked, add those and return skillet to stove.

Remove sausage from its casing and add to skillet.  Break up with spatula and cook until browned and crumbly.  Add this to the ricotta mixture.

Roughly chop spinach and add to ricotta mixture and fold together.  Add 2 cups of mozzarella and 1 cup of Parmesan to the mixture.

Spread spaghetti sauce on the bottom of a 9X13 pan.  Fill each pasta shell with 2 rounded tablespoons of filling and nestle snugly in the pan on top of the sauce.  It will fill 24-26 shells.

Top with remaining cheese.  Cover with foil and bake 50-60 minutes.  Remove foil about 10-15 minutes before the end of baking time.

This recipe can be found in Savoring the Seasons with Our Best Bites.  You should buy a copy!