Spinach And Mushroom Stuffed Shells Recipes

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MUSHROOM-SPINACH STUFFED SHELLS



Mushroom-Spinach Stuffed Shells image

Provided by Food Network Kitchen

Time 2h10m

Yield 8 servings

Number Of Ingredients 21

Kosher salt
8 ounces (20 to 24) jumbo pasta shells
2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
1 small onion, finely chopped
2 cloves garlic, minced
12 ounces white mushrooms, thinly sliced
1 10-ounce package frozen spinach, thawed and squeezed dry
1 1/2 cups low-fat small-curd cottage cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup grated parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon fennel seeds
Large pinch of red pepper flakes
1 28-ounce can whole plum tomatoes, crushed by hand
Kosher salt
1/4 cup low-fat small-curd cottage cheese
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese

Steps:

  • 1 large egg, lightly beatenMake the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.
  • Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
  • Preheat the oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.
  • Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.
  • Brush a 9-by-13-inch flameproof baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.

Nutrition Facts : Calories 368 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 80 milligrams, Sodium 884 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 20 grams

CHEESY SPINACH-STUFFED SHELLS



Cheesy Spinach-Stuffed Shells image

This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. -Laci Hooten, McKinney, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water., 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., 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., 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., 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.

Nutrition Facts : Calories 313 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 642mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

STUFFED MUSHROOMS WITH SPINACH



Stuffed Mushrooms with Spinach image

Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!

Provided by MOLSON7

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 11

2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
.4 cup heavy cream
¼ cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
  • Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
  • Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
  • Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 2.5 g, Cholesterol 38.4 mg, Fat 15.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 8.2 g, Sodium 198.6 mg, Sugar 0.6 g

SPINACH STUFFED MUSHROOMS



Spinach Stuffed Mushrooms image

A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too

Provided by farmgirl

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 30

Number Of Ingredients 11

¼ cup olive oil
30 large whole fresh mushrooms, stems removed
1 egg
salt and ground black pepper to taste
1 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ cup grated Parmesan cheese
¼ cup shredded Gouda cheese
¼ cup shredded mozzarella cheese
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups.
  • Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended.
  • Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese.
  • Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes.

Nutrition Facts : Calories 41.5 calories, Carbohydrate 1.9 g, Cholesterol 9.1 mg, Fat 3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 129.1 mg, Sugar 0.6 g

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY



Creamy Spinach-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese

Provided by Claire Nolan

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 9

20 medium sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 oz cream cheese
salt, to taste
pepper, to taste
¼ cup breadcrumb
¼ cup parmesan cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Remove the stems from the mushrooms. Place the top half on a baking sheet.
  • Mince the stems.
  • Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
  • Add the spinach, cook until it wilts.
  • Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
  • Take a spoonful of the spinach mixture and fill each mushroom top.
  • Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
  • Bake for 12-15 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams

MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI



Mushroom , Spinach, and Cheese Stuffed Cannelloni image

A delicious quick and easy meal that is sure to impress guests! Using a baggie to fill the shells, and pre-shredded mozzarella cuts lots of time out. You can also add and ingredients that perks your taste buds - squash, carrots, sun dried tomatoes the possibilities are endless

Provided by amber h.

Categories     < 60 Mins

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 15

30 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
parmesan cheese
1 tablespoon parsley
1 -2 tablespoon minced garlic
1 cup fresh spinach, torn with stems removed
1 cup diced fresh mushrooms
1/2 medium yellow onion, diced
1/4 green bell pepper, diced
2 eggs, beaten
2 -3 tablespoons olive oil
salt (to taste)
white pepper (to taste)
26 ounces pasta sauce (I use Classico Italian Sausage)
12 cannelloni tubes, cooked according to package

Steps:

  • Preheat oven to 350°F.
  • Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes.
  • Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper.
  • Pour filling into two 1-quart size Ziploc baggies.
  • In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick).
  • Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side).
  • Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first).
  • Sprinkle with mozzarella and parmesan.
  • Cook for 30 minutes.

MUSHROOMS AND GREENS STUFFED SHELLS RECIPE BY TASTY



Mushrooms And Greens Stuffed Shells Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 tablespoon unsalted butter
1 cup yellow onion, minced
1 clove garlic, minced
2 cans Campbell's® Cream of Mushroom Soup
½ cup vegetable stock
1 teaspoon lemon juice, plus more to taste
½ tablespoon fresh thyme leaf, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
3 cups white mushroom, roughly chopped
2 ½ cups kale leaves
1 cup spinach, chopped
½ teaspoon kosher salt, plus more to taste
½ cup ricotta cheese
1 cup freshly shredded parmesan cheese, divided
1 package pasta shells, jumbo, cooked according to package instructions

Steps:

  • Preheat the oven to 400°F (200°C).
  • Make the mushroom sauce: Melt the butter in a medium pot over medium heat. Add the onion and sauté for 2-3 minutes, until the onion is translucent. Stir in the garlic and cook for 1 minute more, until fragrant. Add the Campbell's® Cream of Mushroom Soup, vegetable stock, lemon juice, thyme, salt, and pepper and whisk until smooth. Bring to a simmer and cook, stirring occasionally, for 3-5 minutes, until the sauce has thickened slightly. Remove the pot from the heat.
  • Make the stuffed shells: Heat the olive oil in a large, high-walled skillet over medium-high heat until simmering. Add the mushrooms and cook for 4-5 minutes, until softened and starting to brown. Stir in the kale and cook for another 3-4 minutes, or until reduced in volume and softened. Add the spinach and cook until wilted, 1-2 minutes. Turn off the heat and stir in the salt, 1 cup of the mushroom sauce, the ricotta, and ½ cup Parmesan until well combined. Season with more salt to taste.
  • Spread half of the remaining mushroom sauce (about ½ cup) on the bottom of an 8-inch square baking dish.
  • Stuff each pasta shell with 1½-2 tablespoons of the filling, then arrange in rows in the baking dish, filling-side up. Drizzle the remaining mushroom sauce on top, then sprinkle with the remaining ½ cup Parmesan cheese.
  • Transfer the shells to the oven and bake for 10 minutes, or until the cheese is melted and the sauce is bubbling.
  • Turn the broiler on high and broil the shells until the cheese is browned, 1-2 minutes. Remove from the oven and let rest for 2-3 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 101 grams, Fat 36 grams, Fiber 8 grams, Protein 31 grams, Sugar 10 grams

VEGETARIAN SKILLET STUFFED SHELLS



Vegetarian Skillet Stuffed Shells image

Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.

Provided by Anna Stockwell

Categories     Pasta     Mushroom     Wine     Vermouth     Spinach     Garlic     Butter     Sauce     Ricotta     Parmesan     Oregano     One-Pot Meal     Dinner     Vegetarian     Kid-Friendly     Small Plates

Yield 4 servings

Number Of Ingredients 14

18 jumbo pasta shells (about 6 oz.)
1 1/2 tsp. kosher salt, divided, plus more
2 Tbsp. extra-virgin olive oil
1/2 lb. crimini mushrooms, thinly sliced
1 tsp. freshly ground black pepper
1/2 cup dry white wine or vermouth
5 oz. baby spinach
6 garlic cloves, thinly sliced
2 Tbsp. unsalted butter
3 cups marinara sauce
1/2 tsp. crushed red pepper flakes
2 cups whole-milk ricotta
3 oz. finely grated Parmesan (about 1 cup), plus more for serving
3 Tbsp. finely chopped oregano, divided

Steps:

  • Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
  • Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
  • Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
  • While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
  • Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.

SPINACH STUFFED SHELLS WITH A MUSHROOM SAUCE



Spinach Stuffed Shells With a Mushroom Sauce image

Watch these disappear! The shells are cooked al dente stuffed with creamy cheese and tender baby spinach topped with a tomato mushroom sauce then cooked in the oven where they plump up. And have you wanting more.

Provided by Rita1652

Categories     One Dish Meal

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 17

1 (12 ounce) package jumbo pasta shells, cooked al dente
5 dried shiitake mushrooms
1 cup hot water
1 tablespoon oil
1 onion, diced
4 garlic cloves, minced
6 ounces of pre washed Baby Spinach
1/3 cup white wine
1/8 cup chopped fresh basil or 1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon dried oregano
4 cups crushed tomatoes or 4 cups your favorite tomato sauce
2 cups ricotta cheese
1/2 cup grated pecorino romano cheese, plus extra for garnish
1 cup grated mozzarella cheese
1 egg
1/2 nutmeg, grated

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9x13 inch pan with nonstick spray.
  • Soak mushrooms in hot water.
  • In a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
  • Remove spinach from pan leaving some garlic and onions in pan.
  • Chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
  • Add the mushroom soaking water(strained from any grit), white wine and herbs.
  • Season with salt and pepper.
  • Cook till liquid is all absorbed.
  • Add crushed tomatoes.
  • Simmer while preparing shells.
  • Squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.
  • Mix to blend.
  • Adding salt and pepper to taste.
  • Spoon evenly into shells and place into pan.
  • Pour sauce over shells.
  • Reserving some sauce for serving at the table.
  • Bake covered for 30 minutes.
  • Garnish with grated cheese.
  • Mangia!

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Add fresh baby spinach, toss to combine and cook until the spinach has wilted and is completely combined with the mushrooms, 1 to 2 minutes. Allow the mushroom mixture to come to room temperature. Add mushrooms to ricotta mixture and stir to combine. Sauce Add olive oil to the skillet used for the mushrooms and heat oil over medium heat.
From inspiredcuisine.ca


CREAMY WHITE WINE MUSHROOM STUFFED SHELLS. - HALF BAKED HARVEST
2021-11-08 Boil-off the shells, then mix the ricotta cheese with thawed spinach. Grab a baking dish and spoon some of the béchamel into the bottom. Start stuffing the shells with the ricotta, then place them into the dish. Pour over the remaining béchamel, sprinkle on some cheese, and then finish with the mushrooms. Cover and bake until that cheese is ...
From halfbakedharvest.com


SPINACH AND MUSHROOM STUFFED SHELLS | PUNCHFORK
Ingredients. Makes 4-6 servings. 1 1/2 tsp kosher salt, plus more for the pasta. 12 oz jumbo pasta shells (25 to 30) 2 tbsp olive oil. 1 lb cremini mushrooms, thinly sliced. 2 tsp fresh thyme, chopped. 4 garlic cloves, minced. 2 16-ounce containers whole-milk ricotta.
From punchfork.com


STUFFED SHELLS RECIPE (SPINACH AND CHEESE) - COOKING CLASSY
2019-02-08 Preheat oven to 375 degrees. In a mixing bowl, using a fork, blend together Ricotta cheese and egg. Stir in basil, thyme and garlic. Add 2 cups mozzarella and Parmesan cheese and toss mixture to combine. Mix in prepared spinach. Season mixture with salt and pepper to taste.
From cookingclassy.com


STUFFED SHELLS - JO COOKS
2022-03-14 Assemble the shells: Pour half the marinara in a 9 x 13 inch casserole dish.Pipe each shell with about 2 tbsp of the cheese and spinach mixture and place in the casserole dish over the sauce. Pour the remaining marinara sauce over the shells and top with mozzarella.
From jocooks.com


MUSHROOM -SPINACH STUFFED SHELLS - PLAIN.RECIPES
Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.
From plain.recipes


STUFFED MUSHROOMS {WITH SPINACH AND CHEESE} - COOKING CLASSY
2019-12-27 Fill mushrooms: Scoop out a spoonful at a time and stuff into mushrooms. Set on baking sheet, filling upright. Prepare topping, add to mushrooms: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese …
From cookingclassy.com


SPINACH AND MUSHROOM STUFFED SHELLS - AQUAINTLIFE.COM
For the Stuffed Shells Combine the ricotta cheese, 1/2 cup of the parmesan cheese, egg, pinch of salt and black pepper into a small bowl. Set aside. While your pasta is cooking, take a skillet sauté onions and mushrooms for about 2 minutes, then add the fresh spinach. Salt and pepper veggies. Once the spinach cooks down and onions are translucent.
From aquaintlife.com


STUFFED SHELLS WITH GROUND BEEF, SPINACH, AND MUSHROOMS
2015-03-16 Instructions. Preheat oven to 350. Heat a small saucepan to to medium high heat, add 1 tablespoon of grape seed oil, 2 garlic cloves, and red onion to the pan. Saute until translucent – about 3-4 minutes. Add crushed tomatoes to saucepan and reduce heat to medium low and let simmer for 10 minutes.
From joyfulhealthyeats.com


SPINACH, MUSHROOM, & RICOTTA STUFFED SHELLS - HANDLE THE HEAT
2011-03-04 In a bowl, combine the ricotta, spinach, basil, mushrooms, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Alternatively, transfer mixture into a large ziploc …
From handletheheat.com


STUFFED PASTA SHELLS WITH RICOTTA, SPINACH, AND MUSHROOMS
2021-09-17 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 ½ 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.
From umamigirl.com


SPINACH AND MUSHROOM STUFFED SHELLS - BIG BEAR'S WIFE
2015-07-07 Preheat the oven to 375F. Spray a 9×13 baking pan with cooking spray or line with foil. Set Aside. In a large stock pot of salted water, cook the shells according to the package directions (normally about 10 minutes). Once done, drain and set aside. While the shells are cooking, heat the olive oil in a large skillet.
From bigbearswife.com


SPINACH AND MUSHROOM STUFFED SHELLS | RECIPE IN 2022 | FOOD …
Enjoy all the flavors of the classic baked pasta dish while eliminating the time-consuming step of stuffing large individual shells. Smaller pasta is mixed with tender spinach, savory sausage and a three-cheese filling to create a comforting casserole the whole family will love.
From pinterest.com


CREAMY SPINACH AND MUSHROOM STUFFED SHELLS (VEGAN)
2021-09-30 Heat a large frying pan over medium heat, then add the olive oil. Add the mushrooms to the pan and spread into an even layer. Cook, avoiding stirring, for 3-4 minutes, or until browned. Add the onion and cook for another 1-2 minutes. Add the garlic, salt, and pepper, and cook for another minute.
From occasionallyeggs.com


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