12 to 16 uncooked dried jumbo pasta shells
1/3 cup chopped onion
1/2 teaspoon finely chopped fresh garlic
1/2 pound ground mild Italian sausage
1/2 pound ground turkey
1/8 teaspoon dried basil leaves
1/8 teaspoon dried oregano leaves
1 1/2 cups pasta sauce with mushrooms
Cook shells according to package directions. Drain; set aside.
Melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium heat 3-4 minutes or until tender. Add turkey and sausage. Continue cooking 8-12 minutes or until meat is browned; drain. Add 1 cup cheese, basil and oregano.
Spread 3/4 cup spaghetti sauce on bottom of ungreased 13x9-inch microwavable baking dish. Stuff cooked shells with meat mixture; place, meat-side down, in prepared pan. Pour remaining spaghetti sauce over shells; sprinkle with remaining cheese.
Cover with waxed paper; microwave on Medium-High (70% power) 5 minutes. Turn dish. Microwave on Medium-High 5-6 minutes or until heated through and cheese is melted. Let stand 2-3 minutes before serving.
- Oven Directions: Heat oven to 350°F. Prepare as directed above. Reserve remaining 1 cup cheese. Cover pasta with aluminum foil. Bake 20-25 minutes or until heated through. Remove aluminum foil; sprinkle with remaining cheese. Continue baking, uncovered, 4-6 minutes or until cheese is melted. Reduce oven temperature to 325°F. if using 13x9-inch glass baking dish. Baking time may need to be increased.
- Make Ahead Directions: To freeze in individual servings and microwave later, prepare shells and sauce as directed above. Spoon into 6 small freezer and microwave-safe containers. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator 8 hours or overnight. Keep refrigerated until ready to microwave. To cook, loosely cover microwave container. Microwave on Medium-High (70% power) for 4 minutes
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