Spinach and Mushroom Stuffed Shells

Ingredients

Quantities are for 4 servings.

• 20 each Jumbo pasta shells
• 2 cups Ricotta cheese
• 1 each Egg
• 8 oz Mushrooms, finely chopped
• 10 oz Frozen spinach, thawed and squeezed dry
• 1/2 each Red onion, diced
• 3 cloves Garlic
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Fresh basil, chopped
• 2 cups Marinara sauce
• 1 cup Mozzarella cheese, shredded
• 1/4 tsp Red pepper flakes (optional)

Instructions

1. Preheat oven to 375°F and grease a 9x13 baking dish.
2. Cook the pasta shells according to package directions until al dente. Drain and set aside.
3. In a large skillet, sauté the onion until soft, about 3 minutes. Add the mushrooms and cook until they release their moisture, about 5 minutes. Add the garlic and cook 1 minute more, then remove from heat.
4. In a large bowl, combine the ricotta, egg, spinach, mushroom mixture, 1/4 cup of the Parmesan, basil, salt, pepper, and red pepper flakes if using.
5. Spread 1/2 cup of the marinara sauce on the bottom of the baking dish.
6. Fill each shell with about 2 tablespoons of the filling and place in the baking dish.
7. Pour the remaining marinara sauce over the shells, then sprinkle with the mozzarella and remaining Parmesan.
8. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.