Giant Stuffed Pasta Shells recipe
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Ingredients
- 24 lumaconi pasta shells 3 tablespoons olive oil 1 (8 ounce) package button mushrooms, chopped 3 cloves garlic 1 (10 ounce) bag baby spinach 2 teaspoons ground thyme salt and ground black pepper, to taste 2 cups ricotta cheese ¾ cup shredded mozzarella cheese ½ cup grated Parmesan cheese 1 (28 ounce) jar pasta sauce ¼ cup shredded mozzarella cheese ¼ cup grated Parmesan cheese
Nutrition Info
- 433.9 caloriescarbohydrate: 51 gcholesterol: 22.1 mgfat: 17.6 gfiber: 6.2 gprotein: 18.6 gsaturatedFat: 6 gservingSize: -sodium: 834.5 mgsugar: 13.6 gtransFat: : -unsaturatedFat: : -
Directions Giant Stuffed Pasta Shells
Directions
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Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes, drain.
Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture, season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid, transfer drained mixture to a large bowl.
Preheat oven to 375 degrees F (190 degrees C).
Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture, season again with salt and pepper and stuff into pasta shells.
Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells, top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.