Description
A delicious stuffed shells recipe perfect for Easter.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 cup artichoke hearts, chopped
- 1 cup fresh spinach, chopped
- 1 cup wild mushrooms, diced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375°F.
- Cook the jumbo pasta shells according to package instructions.
- In a skillet, sauté garlic and mushrooms until tender.
- Add artichokes and spinach, cooking until wilted.
- In a bowl, combine ricotta, mozzarella, parmesan, egg, salt, and pepper.
- Mix in the sautéed vegetables.
- Stuff each pasta shell with the filling.
- Spread marinara sauce on the bottom of a baking dish.
- Arrange stuffed shells on top of the sauce.
- Top with remaining marinara sauce and sprinkle with more mozzarella.
- Bake for 25-30 minutes until bubbly.
Notes
- Use fresh spinach for better flavor.
- Substitute other cheeses if desired.
- Can be made ahead and baked later.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: easter artichoke spinach and wild mushroom stuffed shells recipe