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.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 50 mins
• Calories: 115 Calories

Ingredients

• ½ teaspoon salt
• 1 large egg
• 1 tablespoon butter
• ½ teaspoon ground black pepper
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• ½ teaspoon dried oregano
• 1 tablespoon balsamic vinegar
• 1 (28 ounce) can crushed tomatoes
• 3 tablespoons chopped fresh basil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 teaspoon kosher salt
• ¼ teaspoon red pepper flakes
• ½ tablespoon olive oil
• 5 cloves garlic, sliced
• 4 cups fresh baby spinach
• 24 jumbo pasta shells
• 1 (12 ounce) container whole-milk ricotta cheese
• 1 ¼ cups shredded Italian cheese blend

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until heated through, about 30 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add ricotta, Italian cheese blend, Parmesan cheese, egg, basil, salt, and pepper to the spinach and mushroom mixture. Mix thoroughly to combine.

Step 7

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.

Step 8

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.

Step 9

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.