VEGETARIAN BALSAMIC MUSHROOM AND SPINACH STUFFED SHELLS
This is a great meatless Monday option. The basil really pulls all of the flavors together, and the mushrooms bring a nice, savory depth without overpowering. (If you're serving people who don't love mushrooms, just chop them a bit smaller and they likely won't even notice that they're there!) This also freezes well, and won't dry out in the microwave due to all of the sauce.
Provided by laurieish
Categories Main Dish Recipes Pasta
Time 1h50m
Yield 24
Number Of Ingredients 22
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain carefully.
- Heat butter and olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until lightly browned, about 5 minutes. Add mushrooms and vinegar. Cook, stirring occasionally, until mushrooms are soft, about 5 minutes more. Drain any excess liquid and transfer mushrooms and garlic to a large mixing bowl to cool.
- Rinse and dry skillet. Add olive oil over medium heat. Add garlic and cook until lightly browned, about 2 minutes. Add spinach and cook until wilted, 3 to 4 minutes. Add spinach to mushroom mixture in the mixing bowl.
- Add ricotta, Italian cheese blend, Parmesan cheese, egg, basil, salt, and pepper to the spinach and mushroom mixture. Mix thoroughly to combine.
- Preheat the oven to 375 degrees F (190 degrees C).
- Open canned tomatoes and add basil, salt, oregano, and red pepper flakes directly to the can. Pour 1/4 of the sauce into a 9x13-inch baking pan.
- Stuff each pasta shell with a large spoonful of filling and place, filling-side up, in the baking pan. Cover with remaining sauce and tightly cover with aluminum foil.
- Bake in the preheated oven until heated through, about 30 minutes.
- Sprinkle 2 tablespoons Parmesan cheese on top. Return pan to the oven, increase temperature to 400 degrees F (200 degrees C), and cook until bubbling, 15 to 20 minutes more.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 11.5 g, Cholesterol 19.9 mg, Fat 5.2 g, Fiber 1.2 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 283.8 mg, Sugar 0.6 g
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Bean Bean
[email protected]These shells are a delicious and easy-to-make dish that the whole family will enjoy.
Tanha Islam (Neha)
[email protected]These shells are a great way to impress your guests.
Honourgod Uche
[email protected]I would recommend this recipe to anyone who loves mushrooms and spinach.
Md Mostofa Akondho
[email protected]These shells are a great option for a meatless meal.
Boyfriend Chuquiana
[email protected]I'm not a vegetarian, but I really enjoyed these shells.
hongor zul
[email protected]These shells were a lot of work, but they were worth it.
Joyce Alobo
[email protected]I would definitely make these shells again, but I would make a few changes to the recipe.
Miss Nepal
[email protected]Overall, I thought the shells were good, but not great.
Stephanie Miller
[email protected]The shells were a bit too salty for my taste.
Raja Malik
[email protected]The shells were a little too oily for my liking.
Tyler Nichol
[email protected]The shells were a little bland for my taste, but I added some extra seasoning and they were perfect.
Jeffrey Abeto
[email protected]I used a different type of mushroom than the recipe called for and it turned out great.
Ghulam Mahdi
[email protected]I wasn't sure how the balsamic vinegar would taste with the shells, but it was actually really good.
Ramiro martinez
[email protected]These shells are a great way to get your kids to eat their vegetables.
Sajib Snigdho
[email protected]I substituted tofu for the ricotta cheese and they were still delicious!
Dum Skug
[email protected]The shells were easy to make and the instructions were clear.
MNAS YT
[email protected]I've made these shells twice now and they're always a crowd-pleaser.
nathalie gilot
[email protected]These stuffed shells were a hit with my family! The combination of mushrooms, spinach, and cheese was delicious, and the balsamic glaze added a nice touch of sweetness.