Spinach and Mushroom Stuffed Shells
Spinach and Mushroom Stuffed Shells recipe has three kinds of cheese, melted and gooey, covered in a rich, homemade Marinara sauce.
This filling works great with any pasta shape meant to be stuffed and
baked, the pasta shape in the photos is named ‘lumaconi’, but a
manicotti or conchiglie shape works great as well.
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Servings: 6
Calories: 360kcal
Ingredients
- 1 Recipe Marinara Sauce
- 1 Pound Ricotta Cheese Approximately 1 3/4-cups
- 8 Ounces Low-Moisture Mozzarella Cheese Shredded
- 1/4 Cup Parmesan Cheese Shredded
- 1 Pound Cremini Mushrooms Sliced
- 1 Cup Red Onions Diced
- 1 Teaspoon Garlic Crushed and chopped
- 3 Tablespoons Fresh Rosemary Finely chopped
- 3 Tablespoons Olive Oil
- 5 Ounces Fresh Spinach Chopped
- 1 Teaspoon Red Pepper Flakes
Instructions
- Prepare the Marinara Sauce Recipe or use one jar of store bought sauce
- Boil the pasta based on the manufacturer’s instructions for the shortest amount of time recommended. Drain and rinse the pasta with cold water
- Preheat oven to 350F
- In a large skillet over high heat, add olive oil and onions, sauté for 3 minutes until soft, add the garlic for 20 seconds, add the chopped mushrooms, stir to combine, cover and let steam for 5 minutes
- Remove cover, stir and continue to sauté until the mushrooms have released all their moisture and are nicely browned
- Remove from the heat, add 1 Cup of Marinara sauce and stir to combine, place the chopped spinach on top of the hot mushrooms and cover, let the spinach wilt
- Add the ricotta and parmesan cheeses to the mushroom and spinach stuffing and stir to combine
- Add a small amount of Marinara sauce to the bottom of an 8 x 12-inch casserole dish and spread to cover the bottom
- Gently spoon the spinach and mushroom stuffing into shells and line them up in the casserole dish, any leftover stuffing can be dolloped in and around the stuffed shells, no one will complain
- Evenly spoon the remaining Marinara sauce over the stuffed shells
- Evenly distribute the mozzarella cheese over the top of the stuffed shells
- Bake for approximately 30-40 minutes, or until the mozzarella cheese is nicely browned and the sauce is bubbling
Nutrition Facts
Spinach and Mushroom Stuffed Shells
Amount Per Serving
Calories 360
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Cholesterol 62mg21%
Sodium 408mg18%
Potassium 638mg18%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 3g3%
Protein 23g46%
Vitamin A 2941IU59%
Vitamin C 9mg11%
Calcium 528mg53%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.