Sausage, Caramelized Onion & Mushroom Stuffed Shells

By Lady Butterfly

Ingredients

• Yields 18 shells
• 18 jumbo shells, about 6 oz
• 3 tbsp extra-virgin olive oil, divided
• 1 c onion, julienned
• 1 lb sweet Italian sausage, casings removed
• 1/2 c mushrooms, diced
• 2 large cloves garlic, minced
• 1/2 c red wine
• 3 c (24 oz) tomato sauce, divided
• 4 oz cream cheese, softened
• 1/4 c sour cream
• 1/2 c shredded mozzarella cheese
• 1/4 c Parmesan cheese
• 1 large egg
• 1 tsp dried basil
• 1/2 tsp sugar
• 1/4 tsp salt, or to taste
• 1/4 tsp pepper, or to taste

Details

Servings 18
Adapted from cuckooking.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees.


Bring a large pot of salted water to a rolling boil. Add the shells and cook according to package instructions. Drain and set aside.


Meanwhile, heat 2 tbsp of the extra-virgin olive oil in a large skillet over medium heat. Add the onion and cook for 30 minutes, stirring every 4 to 5 minutes. Once the onions begin to brown while cooking, reduce the heat to medium-low. Remove the onions with a slotted spoon and set aside.


In the same skillet, add the remaining 2 tbsp of extra-virgin olive oil. Crumble the sausage in the skillet and add the mushrooms. Cook until the sausage is no longer pink. Pour in the red wine and 1/2 c of the tomato sauce and cook for 2 minutes. Remove the skillet from the heat and set aside.


In a large bowl, mix together the cream cheese, sour cream, mozzarella cheese, Parmesan cheese, egg, basil, sugar, salt, pepper and the caramelized onions. Pour the sausage mixture into the cheese mixture and stir well to combine.


Stuff the shells with the filling. Pour 1/2 c of the tomato sauce in the bottom of a 12 x 9 inch baking dish. Place the shells on top of the sauce in three rows of six. Pour the remaining tomato sauce evenly over the shells. Sprinkle evenly with additional Parmesan cheese.


Bake uncovered in a preheated oven for 25 to 35 minutes, or until bubbly. Top with additional mozzarella cheese.