Description
A delicious and hearty vegetarian stuffed shells recipe featuring a creamy ricotta filling with artichokes, spinach, and wild mushrooms, topped with marinara and melted cheese.
Ingredients
- 24 jumbo pasta shells
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces wild mushrooms, chopped
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 10 ounces frozen spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 egg, lightly beaten
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package directions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened, about 3 minutes.
- Add mushrooms and cook until they release their moisture and are tender, about 5 minutes. Stir in artichoke hearts and spinach; cook for 2 minutes more. Remove from heat and let cool slightly.
- In a large bowl, combine ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, egg, oregano, salt, and pepper. Stir in the vegetable mixture.
- Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish.
- Stuff each pasta shell with about 2 tablespoons of the ricotta mixture and place in the baking dish. Pour remaining marinara sauce over the shells.
- Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
- Cover with foil and bake for 25 minutes. Uncover and bake for another 10 minutes, until cheese is bubbly and golden.
- Let stand for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American