Clean recipe · umamigirl.com
Stuffed Pasta Shells with Ricotta, Spinach, and Mushrooms
Stuffed pasta shells with ricotta, spinach, and shiitake mushrooms are equally packed with veggies and classic, soul-warming comfort.
Original recipe: umamigirl.com
- Yield:
- 6 servings
- Prep:
- 30 min
- Cook:
- 45 min
- Total:
- 75 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 1 12- ounce 340-gram box jumbo shells
- 1 tablespoon (15 ml) olive oil
- 1 small yellow onion (finely diced)
- 8 garlic cloves (minced)
- 12 ounces (340 grams) sliced shiitake mushrooms
- 1 teaspoon fine sea salt (divided)
- 6 ounces (170 grams) baby spinach
- 1 pound (454 grams) fresh ricotta cheese
- 1/2 cup 2 ounces(57 grams) grated pecorino romano cheese, divided
- 1/4 teaspoon freshly ground black pepper
- 1 egg
- 8 ounces (227 grams) low-moisture mozzarella, shredded
- 3 cups (710 ml) marinara sauce
Instructions
- Preheat oven to 375°F with a rack in the center.
- Boil pasta shells in well-salted water according to package instructions. Drain and rinse well to remove some of the starch and prevent sticking.
- Meanwhile, warm the olive oil over medium-high heat in a 12-inch nonstick skillet.
- Add the onion, garlic, and shiitakes along with 1/2 teaspoon of the salt and cook, stirring occasionally, until softened, 5-10 minutes.
- Add spinach and cook until wilted.
- Crack the egg into a large mixing bowl and beat well with a fork.
- Add ricotta, half the pecorino, the remaining 1/2 teaspoon salt and the pepper and mix well.
- Add spinach and mushroom mixture and mix well.
- In a 9x13-inch baking dish, spread 1 cup of the tomato sauce.
- Fill each pasta shell with some of the vegetable-cheese mixture and place in a snug layer into the baking dish, continuing until all filling is used.
- Pour remaining tomato sauce over shells and top with mozzarella and remaining pecorino.
- Bake for 30 minutes, until hot and bubbly. Cool for a few minutes before serving.