Stuffed Shells

My last week in C'ville was surprisingly full of new recipes! This one was really fun because Meagan and I were taking dinner to co-workers who just had a new baby. We got to cook together and then deliver it to them and meet the new baby!

 

There is a sausage and cheese version of these that I am hoping to get to try while I'm home :)

 

Mushroom-Spinach Stuffed Shells  courtesy of Food Network Magazine

 

- 18-20 jumbo pasta shells

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 12 oz white mushrooms, thinly sliced

- 1 (10 oz) pkg frozen spinach, thawed and squeezed dry

- 1 1/2 C small- curd cottage cheese

- 1 C shredded mozzarella cheese

- 1/2 C grated Parmesan cheese

- 1 large egg, lightly beaten

- 1/4 C fresh basil

- 1 large jar of your favorite tomato sauce

 

1. Heat 2 Tbs olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes.

 

 

2. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, stirring sparingly, until the mushrooms are soft, about 5 more minutes.



 



3. Add 1/4 tsp salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.

 

4. Boil the pasta shells until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water.

 

5. Combine the spinach-mushroom mixture with cottage cheese, Mozzarella, Parmesan, egg, basil, and 1/4 tsp salt. Save a little bit of the cheeses to top with later!



 

 

 

6. Cover bottom of baking dish with half a jar of tomato sauce. 



It was premade, but it was the good stuff!!

7. Stuff each shell with about 2 Tbs of the filling and line in baking dish.

 

Our assembly line

 

8. Cover with remaining tomato sauce and top with remaining cheese. Bake covered at 350* for 25 minutes, uncover and continue baking until bubbly, 15-20 more minutes.