Jumbo Stuffed Shells

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
3/4	pound	Italian sausage
2	medium	shallots -- minced
2	large	cloves garlic -- minced
14 1/2	ounces	no salt added whole tomatoes -- drained & diced
8	ounces	mushrooms -- sliced
8	ounces	pasta shells -- jumbo -- uncooked
4	quarts	boiling water
1	tablespoon	olive oil
8	ounces	no salt added tomato sauce
6	ounces	no salt added tomato paste
1/4	cup	red wine
1/2	teaspoon	salt
1/4	teaspoon	pepper
2	cups	Italian six cheese
1	teaspoon	Italian seasoning

Cook pasta shells in boiling water for 8 to 9 minutes. Drain.

Add olive oil to large frying pan. Add sausage, shallots, garlic and mushrooms. Cook until sausage has browned.

Add tomatoes. Cook until vegetables have softened and liquid has been absorbed. Remove from heat and add 1 cup of cheese.

While sausage mixture is cooking in a saucepan add tomato sauce, tomato paste, red wine, salt, pepper and Italian seasoning. Heat to boiling. Reduce heat and simmer.

Spread 1/2 of the sauce in a 13x9x2 inch pan. Stuff shells with sausage mixture and place in sauce. Pour remaining sauce over the stuffed shells. Cover with the remaining cheese.

Cover and bake in a 350°F oven for 25 minutes.

Makes 8 servings.

Per Serving: 499 Calories; 28g Fat (50.0% calories from fat); 289g Protein; 34g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 9138mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 2 Vegetable; 2 1/2 Fat.