Mushroom and Spinach Stuffed Shells: A Hearty Vegetarian Dish for Your Weeknight Table

Enjoy a satisfying and delicious vegetarian meal with these Mushroom and Spinach Stuffed Shells. Rich, savory, and full of flavor, this dish is perfect for a cozy Week 16 Thursday night dinner. Don't forget to also include metric measurements for our non-US readers!

Ingredients

• 20 jumbo pasta shells (about 8oz/225g)
• 2 tablespoons olive oil
• 1 lb (450g) cremini mushrooms, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 5 oz (140g) fresh baby spinach
• 1 1/2 cups (340g) ricotta cheese
• 1 cup (100g) shredded mozzarella cheese, divided
• 1/2 cup (50g) grated Parmesan cheese, divided
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups (480ml) marinara sauce

Instructions

1. Preheat your oven to 375°F (190°C).

2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 30 seconds.

4. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5-7 minutes.

5. Stir in the baby spinach and cook until wilted, about 2-3 minutes. Remove the skillet from the heat and let the mixture cool slightly.

6. In a large bowl, combine the ricotta cheese, 1/2 cup (50g) of mozzarella cheese, 1/4 cup (25g) of Parmesan cheese, egg, salt, and pepper. Stir in the cooled mushroom and spinach mixture.

7. Spread 1 cup (240ml) of marinara sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.

8. Fill each cooked pasta shell with the mushroom and spinach mixture and arrange them in the baking dish. Top the shells with the remaining 1 cup (240ml) of marinara sauce, 1/2 cup (50g) of mozzarella cheese, and 1/4 cup (25g) of Parmesan cheese.

9. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve these Mushroom and Spinach Stuffed Shells for a comforting and satisfying vegetarian dinner on Thursday of Week 16.