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Ingredients

• 30 Jumbo  pasta shells (12-oz package)
• 3 links  hot or sweet sausage, casings removed
• 1 medium  onion, finely chopped
• 8 oz  white button mushrooms, finely chopped
• 1 cup  part-skim ricotta
• 1 large  egg
• 1 tsp  kosher salt
• 1-3/4 cups  shredded Italian blend cheeses
• 1 cup (2 oz)  baby spinach leaves
• 1 12-oz  eggplant, cut into 1/2-inch dice
• 1 26- to 28-oz jar  garden-style pasta sauce

Description

Jumbo Pasta Shells Are Stuffed With Hot Sausage, Mushrooms, And Cheese And Baked In A Rich Eggplant Sauce For This Casserole.

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