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Cheesy Spinach and Mushroom Stuffed Shells are a delightful blend of flavors and textures that make for a perfect comfort food option. This dish is ideal for family gatherings, weeknight dinners, or special occasions, offering a satisfying and hearty meal that everyone will enjoy. The combination of nutrient-rich spinach and earthy mushrooms, paired with a rich and creamy cheese filling, provides a delicious balance that appeals to both vegetarians and cheese lovers alike. Not only is this recipe delicious, but it also packs a nutritional punch, making it a wholesome choice for any meal.

Cheesy Spinach and Mushroom Stuffed Shells

Indulge in the comforting flavors of Cheesy Spinach and Mushroom Stuffed Shells! This delicious recipe combines nutrient-rich spinach and earthy mushrooms with creamy ricotta and mozzarella for a satisfying meal perfect for family dinners or special occasions. Easy to make and bursting with flavor, these stuffed shells are not only a hit among cheese lovers but also a wholesome option for anyone looking to enjoy a hearty dish. Try it today for a delightful culinary experience!
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Ingredients
  

12 jumbo pasta shells

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

8 ounces mushrooms, finely chopped

5 ounces fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)

1 cup ricotta cheese

1 cup mozzarella cheese, shredded (plus extra for topping)

½ cup grated Parmesan cheese

1 large egg

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups marinara sauce (store-bought or homemade)

Fresh basil for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) so it's ready when you need it.

    Cook the Pasta Shells: In a large pot, bring salted water to a rolling boil. Add the jumbo pasta shells and cook them for about 8-10 minutes until they are al dente. Once cooked, drain the shells in a colander and let them cool slightly while you prepare the filling.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion turns translucent. Next, add the finely chopped mushrooms and cook for an additional 5-7 minutes until they soften. Finally, stir in the chopped spinach and cook until just wilted, seasoning the mixture with salt and pepper. Remove from heat and allow to cool slightly.

        Prepare the Filling: In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, the sautéed vegetable mixture, the egg, Italian seasoning, and a pinch of salt and pepper. Stir vigorously until all ingredients are well blended, creating a creamy filling.

          Stuff the Shells: Take each cooked pasta shell and fill it generously with the cheese and vegetable mixture. Arrange the stuffed shells in a greased baking dish in a single layer.

            Add Marinara Sauce: Pour marinara sauce evenly over the stuffed shells, ensuring each shell is generously covered with sauce for maximum flavor.

              Top with Extra Cheese: Sprinkle additional mozzarella cheese over the marinara sauce to create a delicious cheesy topping.

                Bake the Dish: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. Then, remove the foil and continue to bake for another 10-15 minutes, or until the cheese on top is bubbly and golden brown.

                  Serve: After baking, remove the dish from the oven and let it cool slightly before serving. For an extra touch, garnish with fresh basil leaves if desired. Enjoy your delicious Cheesy Spinach and Mushroom Stuffed Shells!

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the stuffed shells in individual bowls drizzled with extra marinara sauce and a sprinkle of freshly grated Parmesan for an elegant touch.