Veggie Stuffed Shells

Ingredients

Mozzarella cheese

1.5 cups, shredded

Marinara sauce

2 cups

Salt and pepper

to taste

Dried basil

1 teaspoon

Garlic powder

1 teaspoon

Egg

1, beaten

Parmesan cheese

1/2 cup, grated

Ricotta cheese

2 cups

Mushrooms

1 cup, chopped

Spinach

2 cups, chopped

Jumbo pasta shells

20 shells

Instructions

1. Cook the jumbo pasta shells according to package instructions. Drain and set aside to cool.
2. Preheat your oven to 375°F (190°C).
3. In a large skillet over medium heat, sauté the chopped mushrooms and spinach until the spinach has wilted and the mushrooms are golden. Remove from heat and let cool.
4. In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, beaten egg, garlic powder, dried basil, salt, and pepper. Stir until well mixed.
5. Add the cooled spinach and mushrooms to the cheese mixture, stirring until well combined.
6. Spread a thin layer of marinara sauce on the bottom of a 9x13 baking dish.
7. Stuff each cooled pasta shell generously with the ricotta and veggie mixture. Arrange the stuffed shells in the baking dish.
8. Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese on top.
9. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
10. After 25 minutes, remove the foil and continue to bake for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let sit for 5 minutes before serving. Serve hot and enjoy your homemade Italian feast!