Yum! One of my favorites!
28 medium pasta shells, cooked
1 T olive oil
8 oz mushrooms
1 lb fresh spinach
15 oz ricotta cheese
1/2 c Parmesan cheese
1 t crushed garlic
1 t crushed red pepper
1 t dried oregano
salt & pepper
1.5 jars marinara sauce
Saute mushrooms and spinach in olive oil.
Mix cheeses, egg, and spices together in medium bowl. Add in mushrooms and spinach.
Fill shells with cheese/veggie mixture.
Preheat oven to 350*F. Spray 9/13 dish with cooking spray. Put thin layer of marinara sauce on the bottom. Place stuffed shells in a single layer. Top with additional marinara sauce and mozzarella cheese. Bake covered for 20 minutes and uncovered for 10 minutes.
If you make this whole recipe at once, it could serve 7 or 8 people with 3 or 4 shells each. I split the shells into two batches for the two of us. One half was baked right away and I froze the rest. To freeze them, I placed them on a baking sheet lined with parchment paper and when they were frozen, I transferred them to a freezer bag until we were ready to use them. I’m not sure if it was necessary or not, but I did thaw them before baking them.
Results: DELICIOUS! I don’t think I had eaten shells w/ mushrooms and spinach in them before, but these were amazing – the first and second times. I’ll definitely be making these again!