Description
A comforting vegetarian pasta bake featuring jumbo shells stuffed with a creamy blend of ricotta, sautéed mushrooms, and fresh spinach, topped with melted mozzarella and marinara.
Ingredients
Scale
- 1 box (12 oz) jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and squeezed dry
- 8 oz cremini mushrooms, finely chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 24 oz marinara sauce
- 3 cloves garlic, minced
- 1 large egg
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the jumbo shells in salted water for 2 minutes less than the package instructions. Drain and rinse with cold water to prevent sticking.
- Heat olive oil in a pan over medium-high heat. Sauté chopped mushrooms until browned and moisture has evaporated.
- Add minced garlic and spinach to the mushrooms. Cook until spinach is wilted, then remove and squeeze out all excess liquid.
- In a mixing bowl, combine the ricotta, egg, parmesan, cooked vegetables, and parsley. Season with salt and pepper.
- Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
- Fill each cooked shell with a generous scoop of the cheese mixture and place them in the dish.
- Top with the remaining marinara sauce and sprinkle evenly with mozzarella cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American