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1
Heat a large skillet with the olive oil over medium-high heat.
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2
Add in the sausage and use a wooden spoon to crumble up the meat while its browning.
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3
Once browned, remove the sausage to a plate that has been lined with paper towels to drain.
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4
In the same skillet, cook the shallots over medium heat for 1-2 minutes until tender but not browned.
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5
Add in the garlic, pepper flakes, thyme, oregano and mushrooms.
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6
Continue cooking for a few minutes until the mushrooms become tender.
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7
Add the spinach, parsley and nutmeg and continue to cook for an additional minute until combined.
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8
Transfer to a large bowl and cool slightly.
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9
Preheat the oven to 375 F.
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10
Once the mixture has cooled, fold in the 1/4 cup of Parmesan cheese, ricotta, beaten egg and basil until just combined.
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11
Season with salt and pepper as needed.
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12
Pour approximately 2/3 of the marinara sauce into a large (9x13 or similar) baking dish.
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13
Spread the sauce evenly to coat the bottom.
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14
Fill each of the shells with heaping spoonfuls of the cooled mixture and place them (opening side up) in the dish on top of the layer of marinara.
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15
Continue until all of the shells have been filled and are placed snugly amongst each other in the baking dish.
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16
Spoon the remaining marinara sauce over the shells and then sprinkle the top with the remaining Parmesan and mozzarella cheese.
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17
Cover the dish with aluminum foil and place on a baking sheet (in case anything bubbles over during baking time).
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18
Bake the shells for 25 minutes and then remove the foil and continue baking for 10 minutes until the cheese bubbles and slightly browns.
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19
Remove the dish from the oven and allow to cool for 5 minutes.
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20
Prior to serving, garnish with additional basil chiffonade and enjoy!
