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

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 350F 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.

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