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Composition Brenda's Stuffed Shells:
- Prepare 12 oz for box jumbo shells
- Get 1 lb of mild Italian sausage links
- Prepare 1 small for pkg frozen chopped spinach
- Give 1 medium - onion, chopped
- Need 5 clove for garlic, minced
- Take 1 lb of sliced mushrooms
- Provide 2 cup for mozzarella, Monterrey jack or provolone, grated
- Make ready 1/4 cup of parmesan or fontina + more for topping
- Take 2 for eggs
- Get 2 jars Alfredo sauce
- Get 15 oz for ricotta
- Require 1 1/2 tbsp Italian seasonings
Brenda's Stuffed Shells step by step:
- Preheat oven to 350°F
- Boil noodles to al-dente, drain and cool till easy to handle.
- Brown sausage, then saute onions, mushrooms, and garlic till soft. Stir in seasoning.
- Whisk eggs, mix in ricotta. Stir in cheeses and spinach. Mix in cooled sausage, onion mixture.
- Stuff the shells with mixture and place in baking dish with 2 cups of Alfredo sauce in bottom of dish.
- Cover with remaining sauce and sprinkle with more grated cheese & seasoning if desired.
- Bake 10-15 minutes covered with foil, then remove foil and bake another 5-10 minutes until top is slightly browned.
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