This is one of the first pictures I’ve taken all winter that didn’t require my flash. It’s not a favorite but when I realized at 5:00 PM, when this dish was about to be put in the oven, that it was still light outside I just had to try and get a quick one in! Found at Elly Says Opa! , this was a filling dish without feeling too heavy. The kids gobbled it, The Man went for seconds & I called the leftovers for my lunch the next day!
6 oz. large pasta shells (about 20-22 shells)
1/2 Tbsp. olive oil
8 oz. mushrooms, finely chopped
half a medium onion, diced
3 cloves garlic, minced
1 Tablespoon fresh thyme
1/4 tsp. dried oregano
1-2 Tablespoon fresh basil, minced
6 oz. bag of spinach, cooked
1 egg, lightly beaten
15 oz. container ricotta cheese
2/3 cup shredded parmesan cheese, divided
1 cup shredded mozzarella cheese,
2 cups pasta sauce, jarred or homemade (thank you Prego)
Preheat the oven to 350. Cook the shells according to package.
Heat the olive oil in a large skillet over medium. Add the mushrooms and cook until they have released most of their juices. Stir in the onions, garlic, and salt and pepper. Continue to cook, stirring frequently, until the moisture from the mushrooms has been evaporated and the onions are tender. Scoop into a large bowl. After it’s cooled slightly, add the thyme, oregano, basil, spinach, egg, ricotta and 1/3 cup of the parmesan. Mix to combine all the ingredients well.
Pour about 1/2 cup of the pasta sauce into the bottom of a large baking dish. Stuff each shell with 1-2 Tbsp. of the stuffing and place in the baking dish. Pour the remaining sauce over the shells and sprinkle the mozzarella and remaining parmesan cheese on top. Cover with foil and bake for 20 minutes. Remove the foil and bake for 5-10 more until the cheese starts to brown.