Mushroom and Spinach Stuffed Shells

Ingredients

• 1 box (12 oz) jumbo pasta shells
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, finely chopped
• 4 cups fresh spinach leaves
• 1 container (15 oz) ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 1 can (24 oz) marinara sauce

Instructions

1. Preheat the oven to 375°F (190°C).

2. Cook the jumbo pasta shells according to the package instructions. Drain and set aside.

3. In a large skillet, heat olive oil over medium heat.

4. Add finely chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.

5. Add finely chopped mushrooms to the skillet and cook until they release their moisture.

6. Stir in fresh spinach leaves and cook until wilted. Remove from heat.

7. In a large bowl, combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, beaten egg, dried oregano, dried basil, salt, and black pepper.

8. Add the mushroom and spinach mixture to the cheese mixture, stirring until well combined.

9. Fill each jumbo pasta shell with the mushroom and spinach mixture.

10. Spread a thin layer of marinara sauce in the bottom of a baking dish.

11. Arrange the stuffed shells in the baking dish and cover with the remaining marinara sauce.

12. Bake in the preheated oven for 25-30 minutes or until the shells are heated through and the sauce is bubbly.

13. Serve the Mushroom and Spinach Stuffed Shells hot, garnished with additional Parmesan cheese if desired.

Enjoy this flavorful and hearty pasta dish that’s both comforting and nutritious!