Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms
You can never have too many main course recipes, so give Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms a try. For $1.67 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 282 calories, 18g of protein, and 18g of fat. This recipe serves 6. 5148 people were glad they tried this recipe. If you have cooked pasta shells, garlic, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Two Peas and Their Pod. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is super. If you like this recipe, you might also like recipes such as Stuffed Portobello Mushrooms with Ricotta, Pesto and Grilled Haloumi, Spinach & Ricotta Stuffed Shells, and Spinach and Ricotta Stuffed Shells.
Servings: 6
Cooking duration: 30 minutes
Ingredients:
About 18 jumbo pasta shells, cooked al dente, read box instructions:)
1/2 tsp dried basil
1 egg
1/2 cup frozen spinach, thawed, drained, and chopped (use a potato ricer to get rid of the water)
3 cloves garlic, minced
About 3 cups of marinara sauce (I made my own, you can use store bought)
1 T olive oil
1/2 onion, diced
1/2 cup Parmesan cheese, grated (divided)
Dash of crushed red pepper
1 large portobello mushroom, chopped
1 red pepper, diced
1 15 oz ricotta cheese - I used low fat
Salt and pepper
3/4 cup mozzarella cheese, shredded (divided)
Equipment:
casserole dish
oven
frying pan
bowl
baking pan
aluminum foil
Cooking instruction summary:
Preheat the oven to 350 degrees. Spray a large casserole dish or Pyrex 9 by 13 pan with cooking spray. Heat the olive oil in a large skillet. Once hot, add the onion, cook until soft. Add in garlic, mushrooms, and red peppers. Remove from heat and cool.In a large bowl combine the ricotta, 1/4 cup of the mozzarella, 1/4 cup of the Parmesan, stir well. Add in the egg, spinach, dried basil, crushed red pepper,salt and fresh cracked pepper to taste. Mix well until creamy. Add the mushroom, onion, red pepper mixture.Pour 1/2 cup of marinara sauce in the bottom of your sprayed baking dish. Place the cooked shells in the pan. Make sure they are spaced out evenly. Stuff each shell with cheese/veggie mixture. Use a spoon, it might get messy:)Pour the remaining sauce over the stuffed shells. Add the leftover mozzarella and Parmesan.Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes. You want the shells to be bubbling with goodness. Let cool for a few minutes and serve warm.
Step by step:
1. Preheat the oven to 350 degrees. Spray a large casserole dish or Pyrex 9 by 13 pan with cooking spray.
2. Heat the olive oil in a large skillet. Once hot, add the onion, cook until soft.
3. Add in garlic, mushrooms, and red peppers.
4. Remove from heat and cool.In a large bowl combine the ricotta, 1/4 cup of the mozzarella, 1/4 cup of the Parmesan, stir well.
5. Add in the egg, spinach, dried basil, crushed red pepper,salt and fresh cracked pepper to taste.
6. Mix well until creamy.
7. Add the mushroom, onion, red pepper mixture.
8. Pour 1/2 cup of marinara sauce in the bottom of your sprayed baking dish.
9. Place the cooked shells in the pan. Make sure they are spaced out evenly. Stuff each shell with cheese/veggie mixture. Use a spoon, it might get messy:)
10. Pour the remaining sauce over the stuffed shells.
11. Add the leftover mozzarella and Parmesan.Cover with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 5 minutes. You want the shells to be bubbling with goodness.
13. Let cool for a few minutes and serve warm.
Nutrition Information:
covered percent of daily need
