Growing up, stuffed shells were always one of my favorites. Now that I am older, and am a little more health conscious, I thought I would make a grown-up version of this dish by adding sauteed spinach and mushrooms. I like to make things a little more healthy and balanced when I can.
Spinach & Mushroom Stuffed Shells
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 to 6 servings
1 package jumbo shells
1 15 oz container ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1 10 oz package frozen, chopped spinach, thawed and drained
1 10 oz package of baby bella mushrooms, sliced
2 eggs, beaten
salt & pepper
1/2 teaspoon dried thyme
sprinkle of nutmeg
2 cups of roasted red pepper marinara
Preheat oven to 350 degrees.
Cook pasta shells until al dente. Let cool a little so they are easy to handle. Heat olive oil in a skillet on med-hi heat and add mushrooms. Sprinkle with thyme, and saute for about 5 to 7 minutes.
Mix together, ricotta, eggs, 3/4 cup of each of the shredded cheeses, salt, pepper, and nutmeg. Fold in mushrooms and spinach.
In a large baking dish, pour half of the sauce on the bottom. Stuff each shell with a heaping tablespoon of filling and place in dish. Pour the rest of the sauce over shells and sprinkle with remaining cheese. Baked in the oven for 30 minutes.