Cheesy Spinach-Stuffed Shells

15 ingredients
5 steps

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1-1/2 cups shredded Italian cheese blend, divided
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 1 jar (24 ounces) marinara sauce
  • Additional minced fresh basil, optional

Directions

  1. 1
    Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water.
  2. 2
    Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly.
  3. 3
    In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese.
  4. 4
    Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top.
  5. 5
    Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.

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