Cremini and Chard Stuffed Shells
Cremini and Chard Stuffed Shells might be a good recipe to expand your main course collection. One portion of this dish contains approximately 25g of protein, 25g of fat, and a total of 380 calories. For $2.1 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have parmesan cheese, olive oil, swiss chard, and a few other ingredients on hand, you can make it. It is brought to you by Oh My Veggies. From preparation to the plate, this recipe takes around 1 hour. 845 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is outstanding. Similar recipes are Ham & Chard Stuffed Shells, Swiss Chard Stuffed Shells Recipe, and Grilled Cremini Mushrooms Stuffed with Basil- and Parmesan-Mayo.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
16 jumbo pasta shells, cooked according to package directions
8 ounces sliced cremini mushrooms
1 egg, lightly beaten
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 1/2 cups marinara sauce, divided
1 tablespoon olive oil
1/2 cup shredded Parmesan cheese
1 (15-ounce) container ricotta cheese
Salt and pepper to taste
1/2 cup shredded mozzarella cheese
1 bunch (about 8 ounces) Swiss chard, stems discarded and leaves coarsely chopped
Equipment:
oven
frying pan
slotted spoon
bowl
baking pan
aluminum foil
Cooking instruction summary:
Preheat oven to 350ºF.Heat the oil in a large skillet over medium-high heat. Add the garlic and mushrooms and cook for about 4 minutes, until softened and lightly browned. Stir in the chard and heat until wilted, 1-2 minutes more. Remove from heat and season with salt and pepper to taste.Use a slotted spoon to transfer the mushrooms and chard to a large bowl; discard any leftover liquid. Stir in the ricotta, Parmesan cheese, and Italian seasoning. Taste the filling and add more salt and pepper if desired, then fold in the egg.Spread 3/4 cup of marinara sauce on the bottom of a medium baking dish that's been sprayed with an oil mister (or cooking spray if you don't have a mister). Fill the pasta shells with the ricotta mixture and place them in the baking dish. Once all the shells are filled, spoon the remaining marinara sauce over the top, then sprinkle with the mozzarella cheese.Cover the baking dish with foil and bake for 30 minutes; remove the foil and bake for 15 minutes more, or until the cheese is melted and the sauce is bubbling. Let the shells sit for 5 minutes before serving.
Step by step:
1. Preheat oven to 350ºF.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the garlic and mushrooms and cook for about 4 minutes, until softened and lightly browned. Stir in the chard and heat until wilted, 1-2 minutes more.
4. Remove from heat and season with salt and pepper to taste.Use a slotted spoon to transfer the mushrooms and chard to a large bowl; discard any leftover liquid. Stir in the ricotta, Parmesan cheese, and Italian seasoning. Taste the filling and add more salt and pepper if desired, then fold in the egg.
5. Spread 3/4 cup of marinara sauce on the bottom of a medium baking dish that's been sprayed with an oil mister (or cooking spray if you don't have a mister). Fill the pasta shells with the ricotta mixture and place them in the baking dish. Once all the shells are filled, spoon the remaining marinara sauce over the top, then sprinkle with the mozzarella cheese.Cover the baking dish with foil and bake for 30 minutes; remove the foil and bake for 15 minutes more, or until the cheese is melted and the sauce is bubbling.
6. Let the shells sit for 5 minutes before serving.
Nutrition Information:
covered percent of daily need
