Ingredients
Scale
- 12 jumbo shells jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh mushrooms, finely chopped
- 2 cups fresh spinach, chopped (optional)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- to taste Salt and pepper
- 1 teaspoon dried Italian herbs (like basil or oregano)
- to garnish Fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped mushrooms to the skillet and cook until they are golden brown and tender, about 5-7 minutes.
- If using spinach, stir it in now and cook until wilted. Season with salt, pepper, and Italian herbs.
- In a bowl, combine the ricotta, half the Parmesan, and the mushroom mixture. Mix well until everything is combined.
- Stuff each cooked shell with the creamy mushroom filling and place them in a greased baking dish.
- Pour heavy cream evenly over the stuffed shells and sprinkle the remaining Parmesan on top.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
- Garnish with parsley before serving and enjoy!
- Prep Time: 20
- Cook Time: 30
Nutrition
- Calories: 450
- Fat: 28g
- Carbohydrates: 38g
- Protein: 15g