1 box (12 oz.) jumbo pasta shells (boiled, drained, cooled)
1 28 oz. jar pasta sauce (or make your own, about 4 cups)
½ lb. mild Italian sausage, browned.
½ c. sliced mushrooms, lightly saute’d
2 cup ricotta cheese
1 large egg
Pinch of salt and pepper
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Prepare filling and set aside while you boil the shells. Preheat oven to 350 degrees F.
Stuff each cooked shell with about 1 T. ricotta filling, placing them in a greased a 9×13-inch baking dish or a lasagna pan as you go. Use all the filling.
Sprinkle Italian sausage and mushrooms over filled shells. Pour sauce over shells and bake 45-60 minutes until bubbly.
Top with additional Parmesan or shredded mozzarella if desired and place under broiler for a minute or so or until golden brown and bubbling.