Spinach & Mushroom Stuffed Shells

Yesterday was a foodie type of day!  I went to the Italian Market in Philadelphia with neighbors.  We went to Espisito's to pick up various meats (lamb chops; Italian sausage; bacon; pancetta; etc...) and took in the sights.  Since it was Good Friday, I planned to make the stuffed shells with mushrooms and spinach for dinner and the neighbors came over to enjoy them too.  I put a few pieces of the Italian sausage in them too for the kids.  They were really tasty!  I think they needed a little more spice next time so I'll experiment with that.  I found the recipe here.

Here's the spinach; mushroom; cheese mixture

Shells stuffed with the mix

 Ready for the oven

 Final product

Ingredients:

• 1 tbsp olive oil
• 8 oz white button mushrooms, sliced
• 1/4 sweet yellow onion, diced finely
• 1 15 oz ricotta cheese – I used low fat
• 1 egg
• 3/4 cup mozzarella cheese, shredded (divided)
• 1/2 cup Parmesan cheese, grated (divided)
• 1/2 cup of fresh spinach, chopped
• 2 tbsp fresh parsley, chopped (divided)
• 1 tbsp fresh basil, chopped
• 1/2 tsp dried basil
• Sea salt and fresh cracked pepper, to taste
• 1/8 tsp nutmeg
• 3 cups of roasted tomato, garlic and onion marinara
• 12 jumbo pasta shells, cooked per instructions

Directions:

Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Once hot, add the mushrooms and onions and sauté until golden brown (about 5-6 minutes). Remove from heat and let cool.

In a large bowl combine the ricotta, 1/4 cup of the mozzarella, 1/4 cup of the Parmesan, the egg, the spinach, 1/2 the parsley, fresh basil, the nutmeg, sea salt and fresh cracked pepper to taste. Mix thoroughly then add the mushrooms and onion sauté and combine. Taste mixture and re-season if needed.

Pour 1/2 cup of marinara in the bottom of a baking dish that has been coated with cooking spray. Place the 12 cooked shells in the pan. Stuff each shell with the ricotta and mushroom mixture.