Stuffed Shells with Olives, Portobellos and Spinach
- Yield 6 servings
- Prep 12-15 minutes
- Cook 55 minutes
- 12 jumbo pasta shells
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 large portobello mushrooms
- 1 red bell pepper, diced
- 1 (15-ounce) container ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup frozen, chopped spinach, thawed and drained
- 1 (6-ounce) can California ripe black olives, sliced
- 3 tablespoons fresh basil, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 cups marinara sauce
- Preheat oven to 350F. Spray a 13 x 9-inch baking dish with a nonstick cooking spray.
- In a large pot of salted boiling water, cook shells according to package directions. Drain and set aside.
- In a large skillet, heat the olive oil, add onion and red bell pepper; cook until soft , approximately 5 to 6 minutes. Add garlic and mushrooms; cook for an additional 5 minutes. Remove skillet from heat and cool.
- In a large bowl combine ricotta, egg, 1/2 cup mozzarella, 1/4 cup Parmesan; stir well. Squeeze dry the spinach and place between several sheets of paper towel, to blot excess moisture. Add the spinach, California olives, basil, crushed red pepper, salt and pepper. Mix well. Stir in the mushroom mixture.
- Pour a 1/2 cup of marinara sauce on the bottom of the prepared baking dish. Place the cooked shells in the pan. Stuff each shell with the olive, mushroom mixture.
- Spoon the remaining marina sauce over the stuffed shells
- Cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake for approximately 5 minutes more until shells are bubbly and cheeses are golden and bubbly.
** This is a great dish to make during the week and also on weekends to entertain guests. So very easy to make and the taste is fabulous.
** A great time saver: Make one day, refrigerate and serve the next. ENJOY!