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Homemade Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms photo
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Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms

Creamy ricotta and spinach-stuffed jumbo shells with sautéed portobello, baked in marinara and melted mozzarella.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 T olive oil
  • 1 large portobello mushroom chopped
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1 red pepper diced
  • 1 15 oz ricotta cheese low-fat optional
  • 1 large egg
  • 3/4 cup mozzarella cheese shredded, divided
  • 1/2 cup Parmesan cheese grated, divided
  • 1/2 cup frozen spinach thawed, drained, and chopped
  • 1/2 tsp dried basil
  • crushed red pepper dash, to taste
  • salt and pepper to taste
  • 3 cups marinara sauce homemade or store-bought, about
  • 18 jumbo pasta shells cooked al dente according to package

Instructions

  • Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4–5 minutes.
  • Add the minced garlic, chopped portobello, and diced red pepper to the skillet; sauté until the vegetables are tender, about 4–6 minutes. Remove from heat and let cool slightly.
  • In a large bowl, combine the ricotta, 1/4 cup of the shredded mozzarella, 1/4 cup of the grated Parmesan, and the egg. Stir until smooth.
  • Add the drained, chopped spinach, dried basil, crushed red pepper, and salt and freshly cracked pepper to taste; mix until well combined.
  • Fold the sautéed mushroom, onion, and red pepper mixture into the cheese and spinach filling.
  • Spread about 1/2 cup of marinara sauce over the bottom of the prepared baking dish.
  • Arrange the cooked jumbo shells in the dish and evenly spoon the ricotta-vegetable filling into each shell.
  • Pour the remaining marinara sauce over the stuffed shells, then sprinkle the remaining mozzarella and Parmesan over the top.
  • Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 5 minutes until cheese is melted and bubbly.
  • Let the shells rest a few minutes before serving warm.

Equipment

  • Large Skillet
  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Spoon
  • colander or ricer
  • Aluminum Foil

Notes

  • Drain spinach well using a ricer or squeeze in a towel.
  • Cook shells al dente so they hold up when baked.
  • You can use store-bought marinara for convenience.
  • Allow dish to rest a few minutes before serving.