Spinach, Mushroom, & Ricotta Stuffed Shells
Because this recipe is delicious, quick enough to get on the table tonight, and happens to be a great meatless option.
Servings 4 -6 servings
Ingredients
- 20 jumbo pasta shells (about half a 12-ounce box)
- 1 24- ounce jar marinara sauce (or 3 cups homemade sauce)
- 1 15- ounce container part-skim ricotta
- 2 cups baby spinach, chopped
- 2 tablespoons chopped fresh basil
- 8 oz chopped mushrooms
- 1/2 cup grated Parmesan (2 ounces)
- kosher salt and freshly ground black pepper
- 1/2 cup grated mozzarella (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
Recipe Link
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