Stuffed Shells with Sausage and Mushrooms

I now understand why I hadn't posted this. It's because it's not online, only in the OBB book. Oh well, I will post it here and type. How archaic.

Anyway I think this dish is really great. And filling. And delicious.

Ingredients:

• 1 (12 oz) box of jumbo pasta shells
• 1 1/2 tablespoons of butter
• 8 oz cremini mushrooms, stems discarded and caps diced
• 1 (15 oz) container of ricotta cheese
• 2 eggs lightly beaten
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp dried oregano
• 2 tsp dried basil
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 12 oz Italian turkey sausage (I think I just used normal Italian sausage)
• 1 9 oz box frozen spinach, thawed or 6 cups loosely packed fresh spinach (I always use fresh, frozen spinach just seems weird to me)
• 2 1/2 cups shredded mozzarella cheese
• 1 1/2 cup shredded parmesan cheese
• 1 (26-32 oz) jar marinara sauce

Instructions

1. Preheat oven to 350 degrees.
2. Cook pasta shells al dente according to package directions
3. Heat a medium skillet to medium heat. Melt butter and add mushrooms. Saute for 3-4 minutes until mushrooms are golden brown. Place ricotta in a large mixing bowl. Add eggs, garlic powder, onion powder, oregano, basil, salt and pepper. Still to combine. When mushrooms are cooked, add to ricotta mixture and return empty skillet to stove top.
4. Cook sausage in skillet. Break up with a spatula until browned and crumbly. Add sausage to ricotta mixture. 
5. if used thawed spinach, squeeze moisture from spinach and roughly chop. If using fresh spinach, just roughly chop. Add spinach to ricotta/meat mixture and fold together. Add 2 cups mozzarella and 1 cup parmesan to the mixture. 
6. Spread marinara sauce evenly 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. You should be able to fill 24-26 shells. Top with remaining mozzarella and parmesan cheese. Cover with foil and bake 50-60 minutes or until bubbly all over. Remove foil about 10-15 minutes before end of baking time. 

They note that one box of shells will have more than you need but it's good to cook it all anyway in case some shells break or die. 

You can make this ahead of time and refrigerate for 1-2 days or freeze up to 2 months. Thaw frozen before cooking and increase to like 2 hours.