These Stuffed Shells with Spinach and Mushrooms are packed with cheese and vegetables for the most delicious vegetarian weeknight dinner.
Keyword: pasta, stuffed shells
30jumbo pasta shells, cooked and drained
2Tablespoons olive oil
5ozpackage fresh spinach
1package of mushrooms
15 ozricotta cheese
3Tablespoonsfresh basil, chopped
2cupsmozzarella, shredded and divided
1cupparmesan cheese, grated
salt and pepper
1jar marinara sauce
Preheat oven to 375 degrees F. Place about ⅓ cup of marinara sauce in the bottom of a 9x13" baking pan and set aside.
Cook your pasta in a large pan of salted water.* Cook until al dente, about 10 minutes then run under cold water to stop the shells from cooking any more. Place shells on top of marinara sauce in baking pan.
Meanwhile, heat up non-stick skillet on medium with olive oil. Add onions and mushrooms and cook until tender, about 10 minutes. Add in garlic and cook for another minute until fragrant. Fold spinach into mixture until just barely wilted. Take off heat.
In a large bowl, combine the ricotta cheese, egg, fresh basil, Italian seasoning, 1 ½ cups of mozzarella, and parmesan. Add spinach and mushroom mixture until everything is combined.
Stuff shells with mixture**. Top with remaining mozzarella cheese and marinara sauce. Cover with aluminum foil and bake for 30 minutes. Serve warm!
*Add olive oil to the water to prevent from sticking. **If you're worried about being neat, place mixture into a plastic bag, cut an inch off the tip of the bag and pipe mixture into each of the shells. Storage: These shells are great 3-4 days later. Just keep them in the fridge in an airtight container.