Ingredients
- Jumbo Pasta Shells: 1 box (about 24 shells). These large shells are perfect for holding a generous amount of filling.
- Fresh Spinach: 1 pound, roughly chopped. Provides a healthy dose of greens and a subtle earthy flavor.
- Cremini Mushrooms: 1 pound, sliced. Adds a meaty texture and umami depth to the filling.
- Ricotta Cheese: 15 ounces (about 2 cups). Forms the creamy base of the filling, binding everything together.
- Parmesan Cheese: 1 cup, grated. Enhances the savory flavor and adds a salty, nutty note.
- Mozzarella Cheese: 1 cup, shredded. Melts beautifully, creating a gooey and cheesy topping.
- Onion: 1 medium, finely chopped. Forms the aromatic base of the filling, adding sweetness and depth.
- Garlic: 3 cloves, minced. Essential for flavor, adding pungency and aroma to the filling.
- Olive Oil: 3 tablespoons. Used for sautéing vegetables and adding richness.
- Dried Oregano: 1 teaspoon. Adds a classic Italian herb flavor to the filling.
- Dried Basil: 1 teaspoon. Complements the oregano and enhances the overall herb profile.
- Red Pepper Flakes: 1/4 teaspoon (optional). Adds a subtle hint of heat to balance the richness.
- Salt and Black Pepper: To taste. Essential for seasoning and enhancing all the flavors.
- Marinara Sauce: 2 jars (about 48 ounces). Provides a flavorful base for baking the stuffed shells and adds moisture.
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions, or until they are al dente. Be careful not to overcook them, as they need to be sturdy enough to hold the filling. Once cooked, gently drain the shells and rinse them under cold water to stop the cooking process and prevent them from sticking together. Set aside to cool slightly.
- Prepare the Vegetables: While the pasta is cooking, prepare the vegetables for the filling. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Sauté the Mushrooms and Garlic: Add the sliced cremini mushrooms to the skillet with the onions. Cook, stirring occasionally, until the mushrooms have released their moisture and are tender and browned, about 8-10 minutes. As the mushrooms cook, they will shrink in size and deepen in flavor. Once the mushrooms are nicely browned, add the minced garlic and red pepper flakes (if using) to the skillet. Cook for another minute, until the garlic is fragrant, being careful not to burn it.
- Wilt the Spinach: Add the roughly chopped fresh spinach to the skillet with the mushroom mixture. You may need to add the spinach in batches as it wilts down significantly. Cook, stirring frequently, until the spinach is completely wilted and tender, about 3-5 minutes. Once wilted, remove the skillet from the heat.
- Combine the Filling Ingredients: In a large bowl, combine the ricotta cheese, half of the grated Parmesan cheese (1/2 cup), dried oregano, dried basil, salt, and black pepper. Stir well to combine all the ingredients and create a smooth and creamy base for the filling.
- Incorporate the Vegetable Mixture: Add the cooked spinach and mushroom mixture to the bowl with the ricotta cheese mixture. Stir gently to combine everything thoroughly, ensuring the vegetables are evenly distributed throughout the cheese mixture. Taste the filling and adjust seasoning with salt and pepper as needed.
- Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish, approximately 9×13 inches, with the remaining 1 tablespoon of olive oil or cooking spray.
- Assemble the Stuffed Shells: Spread a thin layer of marinara sauce (about 1 jar) evenly over the bottom of the prepared baking dish. This will prevent the shells from sticking and add moisture to the bottom of the dish.
- Stuff the Pasta Shells: Take a cooked jumbo pasta shell and carefully spoon a generous amount of the spinach and mushroom filling into it. Use your fingers or a small spoon to gently pack the filling into the shell, ensuring it is nicely stuffed. Repeat this process with all the remaining pasta shells and filling.
- Arrange Stuffed Shells in Baking Dish: Arrange the stuffed shells in the prepared baking dish, placing them side-by-side on top of the marinara sauce layer. You may need to arrange them in a single layer or slightly overlapping depending on the size of your baking dish.
- Top with Sauce and Cheese: Pour the remaining marinara sauce (about 1 jar) evenly over the stuffed shells, ensuring they are nicely coated in sauce. Sprinkle the remaining grated Parmesan cheese (1/2 cup) and the shredded mozzarella cheese evenly over the top of the stuffed shells and sauce.
- Bake the Stuffed Shells: Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and continue to bake for another 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through and bubbling around the edges.
- Rest and Serve: Once baked, remove the baking dish from the oven and let it rest for about 5-10 minutes before serving. This allows the cheese to set slightly and the flavors to meld together. Garnish with fresh basil or parsley, if desired, and serve hot.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Protein: 25g