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Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms

URL: https://www.twopeasandtheirpod.com/stuffed-shells-with-ricotta-spinach-and-portobello-mushrooms/

Ingredients

The filling

  • 1 T olive oil
  • 1 large portobello mushroom, chopped
  • ½ cup onion, diced
  • 3 cloves garlic, minced
  • 1 medium red pepper, diced
  • 1 15 oz ricotta cheese
  • 1 large egg
  • ¾ cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • ½ cup frozen spinach, thawed, drained, and chopped
  • ½ tsp dried basil
  • 1 dash crushed red pepper
  • to taste salt and pepper

The sauce and shells

  • about 3 cups marinara sauce
  • about 18 pieces jumbo pasta shells, cooked al dente

Instructions

  1. Preheat the oven to 350°F.
  2. Spray a large casserole dish with cooking spray.
  3. Heat olive oil in a skillet and cook the onion until soft.
  4. Add garlic, mushrooms, and red peppers; remove from heat and cool.
  5. In a bowl, combine ricotta, ¼ cup mozzarella, ¼ cup Parmesan, egg, spinach, basil, crushed red pepper, salt, and pepper; mix until creamy.
  6. Stir in the cooled vegetable mixture.
  7. Pour ½ cup marinara sauce into the bottom of the baking dish.
  8. Stuff each shell with the cheese and vegetable mixture and place them in the dish.
  9. Pour the remaining marinara sauce over the stuffed shells and sprinkle with leftover mozzarella and Parmesan.
  10. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 5 minutes.
  11. Let cool for a few minutes before serving.

Nutrition Facts (estimated)

Servings
4
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
20g
Sodium
500mg
Cholesterol
100mg

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