Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms

Discover Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 T olive oil ↔ Replace
• 1 large portobello mushroom (chopped) ↔ Replace
• 1/2 onion (diced) ↔ Replace
• 3 cloves garlic (minced) ↔ Replace
• 1 red pepper (diced) ↔ Replace
• 1 15 oz ricotta cheese - I used low fat ↔ Replace
• 1 egg ↔ Replace
• 3/4 cup mozzarella cheese (shredded (divided)) ↔ Replace
• 1/2 cup Parmesan cheese (grated (divided)) ↔ Replace
• 1/2 cup frozen spinach (thawed, drained, and chopped (use a potato ricer to get rid of the water)) ↔ Replace
• 1/2 tsp dried basil ↔ Replace
• Dash of crushed red pepper ↔ Replace
• Salt and pepper ↔ Replace
• About 3 cups of marinara sauce (I made my own, you can use store bought) ↔ Replace
• About 18 jumbo pasta shells (cooked al dente, read box instructions:)) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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