- 24 jumbo pasta shells
- Mushrooms:
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 5 cloves garlic, sliced
- 1 (8 ounce) package sliced fresh mushrooms
- 1 tablespoon balsamic vinegar
- Spinach:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups fresh baby spinach
- Filling:
- 1 (12 ounce) container whole-milk ricotta cheese
- 1 1/4 cups shredded Italian cheese blend
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3 tablespoons chopped fresh basil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Sauce:
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Topping:
- 2 tablespoons grated Parmesan cheese
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain carefully.
- Heat butter and olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until lightly browned, about 5 minutes. Add mushrooms and vinegar. Cook, stirring occasionally, until mushrooms are soft, about 5 minutes more. Drain any excess liquid and transfer mushrooms and garlic to a large mixing bowl to cool.
- Rinse and dry skillet. Add olive oil over medium heat. Add garlic and cook until lightly browned, about 2 minutes. Add spinach and cook until wilted, 3 to 4 minutes. Add spinach to mushroom mixture in the mixing bowl.
- Add ricotta, Italian cheese blend, Parmesan cheese, egg, basil, salt, and pepper to the spinach and mushroom mixture. Mix thoroughly to combine.
- Preheat the oven to 375 degrees F (190 degrees C).
- Open canned tomatoes and add basil, salt, oregano, and red pepper flakes directly to the can. Pour 1/4 of the sauce into a 9x13-inch baking pan.
- Stuff each pasta shell with a large spoonful of filling and place, filling-side up, in the baking pan. Cover with remaining sauce and tightly cover with aluminum foil.
- Bake in the preheated oven until heated through, about 30 minutes.
- Sprinkle 2 tablespoons Parmesan cheese on top. Return pan to the oven, increase temperature to 400 degrees F (200 degrees C), and cook until bubbling, 15 to 20 minutes more.
08/26/2019
recipepes.com
vegetarian balsamic mushroom and spinach stuffed shells, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
