Preheat oven to 375 degrees. Bring a large pot of water to a boil. Spray a 9-by-13-inch baking dish with non-stick spray.
This vegetarian-friendly dish has everything you’re looking for. And lots and lots of cheese!
Servings and Ingredients
|30 Hy-Vee jumbo shells|
|1 tbsp. Gustare Vita extra-virgin olive oil|
|2 clove(s) garlic, finely chopped|
|1 c. red onion, finely chopped|
|4 oz. fresh baby portabella mushrooms, diced|
|8 oz. fresh baby spinach, coarsely chopped|
|1 Hy-Vee large egg, lightly beaten|
|1 (15-oz.) container Hy-Vee whole milk ricotta cheese|
|2 c. Hy-Vee shredded mozzarella cheese, divided|
|½ c. Hy-Vee shredded Parmesan cheese|
|½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee freshly ground black pepper|
|⅛ tsp. Hy-Vee nutmeg|
|2 tbsp. fresh basil, chopped|
|1 (24-oz.) jar Hy-Vee traditional pasta sauce, divided|
Things To Grab
- Large pot
- 9x13-inch baking dish
- Hy-Vee nonstick cooking spray
- Large skillet
- Large bowl
- Aluminum foil
Boil shells for 11 to 12 minutes, rinse with cold water and drain well. Set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Sauté garlic and onion for 2 minutes. Stir in mushrooms and cook for another 3 minutes or until soft. Reduce heat to medium, stir in spinach and cover to wilt. Remove from heat and uncover.
In a large bowl, combine egg, ricotta, 1 cup mozzarella, Parmesan, salt, pepper, nutmeg and basil. Fold in spinach mixture.
Spread 3/4 cup of the pasta sauce on the bottom of pan. Stuff shells with cheese and spinach mixture. Place open side up in the pan. Spread remaining pasta sauce over the shells and sprinkle with 1 cup mozzarella. Cover with foil.
Bake for 35 minutes. Remove foil and bake about 10 minutes longer, until cheese is bubbly and begins to brown. Remove from oven and let stand for 10 minutes before serving.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 100mg
- Sodium: 1100mg
- Total Carbohydrates: 66g
- Protein: 29g
Hy-Vee jumbo shells package