Giant Stuffed Pasta Shells recipe

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Ingredients

24 lumaconi pasta shells
3 tablespoons olive oil
1 (8 ounce) package button mushrooms, chopped
3 cloves garlic
1 (10 ounce) bag baby spinach
2 teaspoons ground thyme
salt and ground black pepper, to taste
2 cups ricotta cheese
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (28 ounce) jar pasta sauce
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Nutrition Info

433.9 calories
carbohydrate: 51 g
cholesterol: 22.1 mg
fat: 17.6 g
fiber: 6.2 g
protein: 18.6 g
saturatedFat: 6 g
servingSize: -
sodium: 834.5 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes, drain.

  2. Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture, season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid, transfer drained mixture to a large bowl.

  3. Preheat oven to 375 degrees F (190 degrees C).

  4. Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture, season again with salt and pepper and stuff into pasta shells.

  5. Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells, top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.

  6. Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

Yummy and easy shells, stuffed with garlic, thyme, mushrooms, and spinach ricotta. Perfect for a weeknight dinner! Add more cheese or any kind of meat! A lamb/pork mixture is really good;get a nice sear on it and add it to the spinach and mushroom (sans ricotta) maybe some goat cheese? Have fun with it!

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