Spinach and Ricotta Stuffed Shells
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients
Scale
- 24 Jumbo Pasta Shells
- 1 (15-ounce) container Ricotta
- 2 cups Mozzarella, freshly grated
- 1/2 cup Parmesan Cheese, freshly grated
- 1 (10-ounce) package frozen Chopped Spinach, thawed and squeezed dry
- 2 teaspoons Garlic, minced
- 1/2 cup Onion, minced
- 1 cup Portabella Mushrooms, chopped
- 1 Large Egg
- Salt and Black pepper
- 1 teaspoon Italian seasoning
- Pinch of Ground Nutmeg
- 1 (26-ounce) jar Marinara Sauce
Instructions
- Preheat oven to 350 degrees F. Spray a 9-by-9 inch baking dish (if you are only making half of the stuffed shells and freezing the others. If not then spray a 9-by-13 inch dish) with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool.
- While pasta cooks, in a small frying pan heat 1 tablespoon of olive oil and cook garlic, onion, and portabella mushrooms. In a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, mushroom mixture, salt, black pepper, Italian seasoning and nutmeg.
- Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella and a little Parmesan. I like to sprinkle some more Italian seasoning on top of the mozzarella and Parmesan cheese.
- Bake for 45 minutes or until cheese begins to brown and get bubbly.
Nutrition
- Serving Size: 6