Spinach, Mushroom, & Ricotta Stuffed Shells
User Reviews
5
8 reviews
Excellent
-
Servings
4 -6
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Course
Main Course
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Cuisine
Italian
Spinach, Mushroom, & Ricotta Stuffed Shells
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Because this recipe is delicious, quick enough to get on the table tonight, and happens to be a great meatless option.
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Ingredients
- 20 jumbo pasta shells about half a 12-ounce box
- 1 24- ounce marinara sauce jar or 3 cups homemade sauce
- 1 15- ounce ricotta cheese part-skim, container
- 2 cups spinach baby, chopped
- 2 tablespoons basil chopped, fresh
- 8 oz mushroom chopped
- 1/2 cup Parmesan Cheese grated, 2 ounces
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1/2 cup mozzarella cheese grated, 4 ounces
Instructions
- Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions. Drain and run under cold water to cool.
- Spread the marinara sauce in the bottom of a large broilerproof baking dish.
- In a bowl, combine the ricotta, spinach, basil, mushrooms, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Alternatively, transfer mixture into a large ziploc bag, snip one corner, and pipe filling into shells.
- Sprinkle the shells with the mozzarella and bake until heated through, 10 to 12 minutes.
- Increase heat to broil. Broil the shells until cheese begins to brown, 2 to 5 minutes. Serve with the salad.
Notes
- Adapted from Real Simple
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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