Shells stuffed with turkey sausage and Toulouse

Ingredients

• 36 shells (approximately 300 g / 2/3 lb)
• 30 ml (2 tbsp) olive oil
• 1 onion, chopped
• 250 g (1/2 lb) mushrooms, chopped
• 625 g (1 1/4 lb) turkey ground
• 300 g (2 / 3 lb) of meat sausages of Toulouse
• 1.5 L (6 cups) tomato sauce
• 1 L (4 cups) shredded mozzarella Trade
• 45 ml (3 tbsp) pesto
• 5 ml (1 tsp) oregano
• Sea salt and black pepper to taste

preparation

1. Cook the shells in a large saucepan of boiling salted water until al dente. Drain, then cool under cold water. Drain again and set aside.
2. In the meantime, in a large skillet preheated over medium heat, heat the olive oil. Fry the onion and mushrooms until they begin to be colored.
3. Increase to high heat, then add the turkey meat and sausages. Cook, stirring and breaking meat to crumble, until no longer pink and the juices has evaporated. Retirer la poêle du feu. Remove skillet from heat.
4. Then add half the tomato sauce, 375 ml (1 1/2 cup) mozzarella cheese, pesto and oregano. Salt and pepper. Mix well.
5. Preheat oven to 200 ° C (400 ° F). Cover the bottom of a lasagne dish 36 cm x 28 cm (14 in. x 11 in.) of the remaining tomato sauce. Stuff the shells aside to prepare for the meat and place them in the dish. Saupoudrer de la mozzarella restante. Sprinkle with remaining mozzarella. Bake in center of oven 30 minutes. Pass under the broiler to brown cheese, if desired. Servir aussitôt. Serve immediately.