Description
A festive, creamy stuffed shell dish perfect for Easter, featuring a rich filling of artichokes, spinach, and wild mushrooms baked in a savory sauce.
Ingredients
- 1 box (12 oz) jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup chopped artichoke hearts (canned or jarred, drained)
- 2 cups fresh spinach, chopped
- 1 cup wild mushrooms (such as shiitake or cremini), sliced
- 2 cloves garlic, minced
- 1 egg
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and mushrooms, sauté until mushrooms are tender, about 5 minutes. Add spinach and cook until wilted. Remove from heat and let cool slightly.
- In a large bowl, mix ricotta, Parmesan, egg, artichoke hearts, and the mushroom-spinach mixture. Season with salt and pepper.
- Spread a thin layer of marinara sauce in the bottom of a baking dish. Stuff each pasta shell with the ricotta mixture and place in the dish.
- Pour remaining marinara sauce over the stuffed shells. Sprinkle mozzarella cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American