Mushroom and Spinach Stuffed Shells
Servings 4
Equipment
- Large Baking Dish
- Large skillet
Ingredients
- 1 tbsp olive oil
- 8 oz white button mushrooms sliced
- ¼ yellow onion diced finely
- 15 oz ricotta cheese
- 1 egg well-beaten
- 1 cup mozzarella cheese shredded (divided)
- ½ cup Parmesan cheese grated (divided)
- ½ cup of fresh spinach chopped
- 2 tbsp fresh parsley chopped (divided)
- 1 tbsp fresh basil chopped
- ½ tsp dried basil
- Sea salt and freshly cracked black pepper to taste
- ⅛ tsp nutmeg
- 3 cups of roasted tomato garlic, and onion marinara (or your favorite store-bought brand)
- 12 jumbo pasta shells cooked per instructions
Instructions
- Preheat the oven to 375 degrees. Coat a large baking dish with olive oil cooking spray.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the mushrooms and onions and cook, stirring often, until softened, about 5-6 minutes. Remove from heat and let cool.
- In a large bowl, combine the ricotta, ½ cup of the mozzarella, ¼ cup of the Parmesan, the egg, the spinach, 1 tablespoon of parsley, fresh basil, the nutmeg, sea salt, and freshly cracked black pepper to taste. Mix thoroughly, then add the mushrooms and onion and combine. Taste mixture and re-season if needed.
- Pour ½ cup of marinara into the bottom of the prepared large baking dish.
- Place the 12 cooked shells in the pan.
- Stuff each shell with the ricotta and mushroom mixture. Pour the remaining sauce over the stuffed shells.
- Add the last remaining ½ cup of mozzarella and ½ cup of Parmesan. Sprinkle the dried basil on top.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 5 minutes to brown the top. Enjoy!