Mushroom & Spinach Stuffed Shells

About 4 Servings

1 tbsp   Olive Oil

8 oz   White Button Mushrooms, sliced

1/4   Yellow Onion, finely diced

15 oz   Ricotta Cheese

1 Egg

3/4 cup   Mozzarella Cheese, shredded (divided)

1/2 cup   Parmesan Cheese, grated (divided)

1/2 cup   Fresh Spinach, chopped

2 tbsp   Fresh Parsley, chopped (divided)

1 tbsp   Fresh Basil, chopped

1/2 tsp   Dried Basil

Salt and Pepper to taste

1/8 tsp   Ground Nutmeg

3 cups   Marinara

12 Jumbo Pasta Shells

1)   Cook the pasta shells according to package directions.

2)   Preheat the oven to 375.

3)   Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onions and saute until golden brown, about 5 minutes. Remove from heat and let cool. 

4)   In a large bowl, combine the ricotta, 1/4 cup of the mozzarella, 1/4 cup of the Parmesan, egg, spinach, 1/2 the parsley, fresh basil, ground nutmeg, salt, and pepper. Mix thoroughly then add the mushrooms and onion and stir to combine.

5)   Pour 1/2 cup of the marinara in the bottom of a large baking dish that has been coated with cooking spray.

6)   Completely fill each shell with the mushroom and ricotta mixture and place in the baking dish. 

7)   Pour the remaining marinara over the stuffed shells and add the last 1/2 cup of mozzarella and 1/4 cup of the Parmesan. Sprinkle with the dried basil on top.

8)   Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes to brown the top. Serve and enjoy!

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