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Lemon Herb Chicken Piccata with Capers
Italian

Mushroom & Spinach Ricotta Stuffed Shells

Delicious jumbo pasta shells filled with a creamy ricotta mixture and fresh spinach, topped with homemade marinara sauce and melted mozzarella.

Total Time1 minute
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
28
Protein
72
Carbs
25
Fat
4
Fiber
0g
Sodium
Ingredients
  • 20 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 jar (24 oz) marinara sauce
  • 1/4 cup fresh basil, chopped (for garnish)
  • 2 tablespoons olive oil
Instructions
  1. 1Preheat the oven to 375°F (190°C).
  2. 2Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  3. 3In a skillet, heat olive oil over medium heat. Add the mushrooms and cook until softened, about 5 minutes. Add minced garlic and chopped spinach, cooking until spinach wilts. Remove from heat and let cool slightly.
  4. 4In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, cooked mushroom and spinach mixture, oregano, salt, and pepper. Mix until well combined.
  5. 5Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
  6. 6Stuff each cooked shell with the ricotta mixture and place them open side up in the baking dish.
  7. 7Top the stuffed shells with the remaining marinara sauce and sprinkle the rest of the mozzarella and Parmesan cheeses over the top.
  8. 8Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until bubbly and golden brown.
  9. 9Garnish with fresh basil before serving.
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