Cheesy Spinach-Stuffed Shells

Name: Cheesy Spinach-Stuffed Shells
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 1 package (12 ounces) jumbo pasta shells; 1 tablespoon butter; 1 cup sliced mushrooms; 1 small onion, finely chopped; 4 garlic cloves, minced; 2 large eggs, lightly beaten; 1 carton (15 ounces) part-skim ricotta cheese; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 1/4 teaspoon pepper; 1 can (4-1/4 ounces) chopped ripe olives; 1-1/2 cups shredded Italian cheese blend, divided; 1-1/2 cups shredded part-skim mozzarella cheese, divided; 1 jar (24 ounces) marinara sauce; Additional minced fresh basil, optional

TOTAL TIME: Prep: 45 min. Bake: 45 min. YIELD: 12 servings.

This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. —Laci Hooten, McKinney, Texas

Ingredients

1 package (12 ounces) jumbo pasta shells
1 tablespoon butter
1 cup sliced mushrooms
1 small onion, finely chopped
4 garlic cloves, minced
2 large eggs, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1 can (4-1/4 ounces) chopped ripe olives
1-1/2 cups shredded Italian cheese blend, divided
1-1/2 cups shredded part-skim mozzarella cheese, divided
1 jar (24 ounces) marinara sauce
Additional minced fresh basil, optional

Directions

1. Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water.
2. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly.
3. In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese.
4. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top.
5. Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.

Nutrition Facts

3 stuffed shells: 313 calories, 13g fat (7g saturated fat), 65mg cholesterol, 642mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1/2 fat.