Description
Hearty pasta shells stuffed with a savory blend of sautéed mushrooms, fresh spinach, and three cheeses, baked in a rich marinara sauce.
Ingredients
Scale
- 12–15 Jumbo Pasta Shells
- 1 lb Cremini mushrooms, sliced
- 5 oz Fresh baby spinach
- 15 oz Ricotta cheese
- 2 cups Shredded Mozzarella
- 1/2 cup Grated Parmesan
- 3 cloves Garlic, minced
- 2 cups Marinara sauce
- 1 Egg, beaten
- 1 tbsp Olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375F (190C).
- Boil pasta shells in salted water until just under al dente. Drain and rinse with cold water.
- Heat olive oil in a pan over medium-high heat. Sauté mushrooms until browned.
- Add minced garlic and baby spinach to the pan. Cook until spinach is wilted.
- In a bowl, combine the mushroom-spinach mixture with ricotta, parmesan, and the beaten egg. Season with salt and pepper.
- Spread half of the marinara sauce in the bottom of a 9×13 inch baking dish.
- Fill each cooked shell with a generous scoop of the cheese mixture and arrange in the dish.
- Top with the remaining marinara sauce and cover with shredded mozzarella.
- Bake for 25-30 minutes until the cheese is golden and bubbling.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American