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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constance matotoba
[email protected]I would give these stuffed shells a 3 out of 5 stars. They were good, but not great. I would probably make them again, but I would make some changes to the recipe.
moya wright
[email protected]Overall, I thought these stuffed shells were pretty good. They were easy to make and the flavors were nice. I would definitely make them again.
Stacey “Staceyann” Ann
[email protected]The shells were a little too expensive to make for a regular meal. I would only make them for a special occasion.
Md Shawon Hossin
[email protected]These shells were a little too complicated to make for a weeknight meal. I would save them for a special occasion.
ADAM OH
[email protected]I'm not a fan of mushrooms, but I still enjoyed these shells. The filling was creamy and flavorful, and the shells were cooked perfectly.
Mahin Music
[email protected]These shells were a great way to use up some leftover mushrooms and spinach. They were easy to make and very tasty.
Airtech Analysis
[email protected]I would give these stuffed shells a 5 out of 5 stars. They were absolutely delicious and I would definitely make them again.
Sara iseni
[email protected]These shells were so good! I loved the combination of flavors and the shells were cooked perfectly. I will definitely be making these again.
sanii Emam
[email protected]The shells were a little too dry for my taste. I would add more sauce next time.
F R A V E O GAMER
[email protected]I thought the shells were a little too salty. I would use less salt next time.
Free fire Bangladesh
[email protected]These shells were amazing! The filling was creamy and flavorful, and the shells were cooked to perfection. I will definitely be making these again.
Balla Gujjar
[email protected]I would give these stuffed shells a 4 out of 5 stars. They were delicious and easy to make. I would definitely recommend them to others.
Liv Santiago
[email protected]Overall, I thought these stuffed shells were pretty good. They were easy to make and the flavors were nice. I would definitely make them again.
MOSTAFA AMMER
[email protected]The shells were a little too al dente for me. I would cook them for a few minutes longer next time.
David Vimuktanon
[email protected]These shells were a little bland for my taste. I think I would add some more spices next time.
Edeh Austin
[email protected]I'm not a vegetarian, but I really enjoyed these stuffed shells. The flavors were amazing and the shells were cooked to perfection.
Rabbi Ali
[email protected]The recipe was easy to follow and the shells turned out perfectly. I loved the creamy filling and the crispy shells.
xzbit9069 Davidson
[email protected]I made these shells for a dinner party and they were a huge success. Everyone loved them and asked for the recipe. I will definitely be making them again.
Angel DeLeon
[email protected]These stuffed shells were a hit with my family! The combination of mushrooms, spinach, and balsamic vinegar was delicious.