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:

Quickview
380k Calories
25g Protein
25g Total Fat
16g Carbs
31% Health Score
Limit These
Calories
380k
19%

Fat
25g
39%

  Saturated Fat
13g
85%

Carbohydrates
16g
5%

  Sugar
6g
7%

Cholesterol
114mg
38%

Sodium
1193mg
52%

Get Enough Of These
Protein
25g
50%

Vitamin K
483µg
460%

Vitamin A
4607IU
92%

Selenium
40µg
58%

Calcium
516mg
52%

Phosphorus
451mg
45%

Vitamin B2
0.74mg
43%

Vitamin C
24mg
29%

Copper
0.55mg
27%

Potassium
945mg
27%

Manganese
0.5mg
25%

Magnesium
91mg
23%

Vitamin E
3mg
22%

Zinc
3mg
21%

Iron
3mg
19%

Vitamin B3
3mg
18%

Vitamin B5
1mg
17%

Vitamin B6
0.33mg
16%

Vitamin B12
0.99µg
16%

Folate
54µg
14%

Fiber
3g
13%

Vitamin B1
0.13mg
9%

Vitamin D
0.61µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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