In collaboration with FarmToFork™. Thank you for supporting the brands that support A Taste of Koko!
After a long summer filled with barbeques and frozen treats, it’s officially time to cover up the outdoor dining furniture and dive into all things fall cooking! Autumn flavors are some of my absolute favorites – hello squash, carrots, wild mushrooms, and more.
The weather has been so nice in Austin so I’ve been stopping by the local farmers’ market to pick up fresh produce like the mushrooms and basil that I used for this stuffed shells recipe, combined with a new premium pantry staple to add amazing flavor while keeping things simple.
SEE ALSO: Spanish Garlic Shrimp Tacos Recipe
I recently discovered the delicious, thoughtfully crafted sauces from FarmToFork, which pack simple, premium ingredients like sustainably grown tomatoes and fresh garlic, basil and onions in every jar. The brand sources all of its tomatoes from just two multi-generational family farms in California, Casaca Vineyards and Worth Farms. These farmers put goodness into practice every day through their commitment to good ingredients, good growing practices and good impact on their local communities.
FarmToFork Pasta Sauces come in four varieties: Marinara, Caramelized Onion & Roasted Garlic, Tomato Basil and Spicy Marinara. Each sauce is rich and distinctive, adding unforgettable flavor to any recipe. Today I’m using the FarmToFork Marinara Sauce – when you open the jar you can smell the mouth-watering aroma of vine-ripened tomatoes and flavorful garlic and onions! This palate-pleasing classic combines the best of traditional flavors and premium ingredients.
Check out the brand’s store locator to find FarmToFork Pasta Sauces near you!
Stuffed Shells Recipe with Italian Sausage and Wild Mushrooms
Stuffed shells recipe with Italian sausage, wild mushrooms, and marinara sauce.
Ingredients
- 12 oz jumbo pasta shells
- 1 23.5 oz. jar FarmToFork Marinara Pasta Sauce
- 1 cup of wild mushrooms (shiitake, baby bella, cremini), chopped
- 1 lb. Italian sausage
- 1 cup frozen chopped spinach, thawed
- 1 egg, beaten
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
- salt and pepper to taste
- fresh basil, chopped, for garnish
- crushed red pepper flakes, optional
Instructions
- COOK THE PASTA
Preheat the oven to 400°F. While the oven is heating, bring a pot of salted water to boil. Add jumbo pasta shells to the boiling water and cook until al dente (7 to 8 minutes). Stir the shells often as they may stick together. Pour shells into a strainer and rinse with cold water.
In a small bowl, thaw the frozen spinach and in another small bowl, add the cleaned and chopped mushrooms. - COOK THE INGREDIENTS
In a large skillet over medium-high heat, add the olive oil. Add in the Italian sausage, mix and break up the meat. Cook the sausage until browned and then remove from the heat and set aside.
In the same pan, cook the chopped mushrooms. Set aside and allow to cool. - MIX THE FILLING
In a large mixing bowl, add the ricotta cheese and beaten egg. Mix to combine. Add spinach, cooked mushrooms, cooked Italian sausage, mozzarella cheese, and Parmesan cheese, and mix to combine. - POUR THE SAUCE
Pour 75% of the FarmToFork Marinara Sauce into your baking pan and leave 25% in the jar. Spread the sauce evenly in the baking pan. - FILL THE SHELLS
Spoon the filling into each shell and place shells into the baking pan on top of the sauce.
I was only able to fit 18 shells in my baking pan, but went ahead and filled the remaining shells to store in the freezer for future meals. - ADD MORE CHEESE
Pour the rest of the FarmToFork Marinara Sauce on top of the stuffed shells, then top with shredded mozzarella and Parmesan cheeses. - BAKE THE STUFFED SHELLS
Bake the stuffed shells for 20 to 25 minutes until bubbly, then broil for 2 to 3 minutes until cheese is slightly browned. - GARNISH
Garnish with fresh basil and crushed red pepper (optional).
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Table of Contents
STUFFED SHELLS RECIPE WITH ITALIAN SAUSAGE AND WILD MUSHROOMS STEP-BY-STEP
1. PREP YOUR INGREDIENTS
Preheat the oven to 400°F. While the oven is heating, bring a pot of salted water to boil. Add jumbo pasta shells to the boiling water and cook until al dente (7 to 8 minutes). Stir the shells often as they may stick together. Pour shells into a strainer and rinse with cold water.
In a small bowl, thaw the frozen spinach and in another small bowl, add the cleaned and chopped mushrooms.
2. COOK THE ITALIAN SAUSAGE
I used Italian sausage links and crumbled it up but I highly recommend buying ground Italian sausage. Set aside in a bowl and allow to cool.
3. MIX THE FILLING
In a large mixing bowl, mix the beaten egg and ricotta cheese. Add spinach, cooked mushrooms, cooked Italian sausage, mozzarella cheese, and Parmesan cheese, and mix to combine.
You can make this filling in advance and store it in the fridge.
4. POUR THE SAUCE
Pour 75% of the FarmToFork Marinara Sauce into your baking pan and leave 25% left in the jar. Spread the sauce evenly in the baking pan.
You’ll notice that I didn’t add any extra spices to this recipe because the FarmToFork marinara sauce is so fresh and flavored that I wanted the sauce to be the star of this dish. If you like spicy, try using the FarmToFork Spicy Marinara with crushed Calabrian chili pepper, fresh garlic and onions.
5. FILL THE SHELLS
I did put the filling into a piping bag to pipe the filling into the shells but I found it rather difficult so I used a spoon instead. Spoon the filling into each shell and place shells into the baking pan on top of the sauce.
** I was only able to fit 18 shells in my baking pan but went ahead and filled the rest of the shells and put the stuffed shells into a storage bag to put in the freezer for future meals
6. ADD MORE CHEESE
Pour the rest of the FarmToFork Marinara Sauce on top of the stuffed shells, then top with shredded mozzarella and Parmesan cheeses.
7. BAKE THE STUFFED SHELLS
Bake the stuffed shells for 20 to 25 minutes until bubbly, then broil for 2 to 3 minutes until cheese is slightly browned.
8. GARNISH
Garnish with fresh basil and crushed red pepper (optional).
This is a recipe that can be prepped days in advance or even made in advance by filling and freezing the stuffed shells!
