Description
A comforting vegetarian pasta dish featuring jumbo pasta shells stuffed with a creamy blend of artichokes, spinach, and sautéed wild mushrooms, baked in a rich marinara sauce and topped with melted cheese.
Ingredients
- 12 jumbo pasta shells
- 1 cup chopped wild mushrooms (such as cremini or shiitake)
- 1 cup chopped artichoke hearts (canned or jarred, drained)
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and mushrooms, sauté until mushrooms are tender and browned, about 5-7 minutes.
- Add spinach and artichoke hearts to the skillet, cook until spinach wilts, about 2-3 minutes. Remove from heat and let cool slightly.
- In a bowl, mix ricotta, Parmesan, egg, oregano, salt, and pepper. Stir in the mushroom-spinach-artichoke mixture until well combined.
- Spread 1 cup of marinara sauce in the bottom of a baking dish. Stuff each pasta shell with the filling and place in the dish.
- Pour remaining marinara sauce over the shells, then sprinkle with mozzarella cheese. Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American