Stuffed Pasta Shells with Ricotta, Spinach, and Mushrooms

• portions: 6 servings
• temps actif: 30 minutes
• temps total: 1 hour 15 minutes

Ingrédients

1 12- ounce 340-gram box jumbo shells

1 tablespoon (15 ml) olive oil

1 small yellow onion (finely diced)

8 garlic cloves (minced)

12 ounces (340 grams) sliced shiitake mushrooms

1 teaspoon fine sea salt (divided)

6 ounces (170 grams) baby spinach

1 pound (454 grams) fresh ricotta cheese

1/2 cup 2 ounces(57 grams) grated pecorino romano cheese, divided

1/4 teaspoon freshly ground black pepper

1 egg

8 ounces (227 grams) low-moisture mozzarella, shredded

3 cups (710 ml) marinara sauce

Instructions

Preheat oven to 375°F with a rack in the center.

Boil pasta shells in well-salted water according to package instructions. Drain and rinse well to remove some of the starch and prevent sticking.

Meanwhile, warm the olive oil over medium-high heat in a 12-inch nonstick skillet.

Add the onion, garlic, and shiitakes along with 1/2 teaspoon of the salt and cook, stirring occasionally, until softened, 5-10 minutes.

Add spinach and cook until wilted.

Crack the egg into a large mixing bowl and beat well with a fork.

Add ricotta, half the pecorino, the remaining 1/2 teaspoon salt and the pepper and mix well.

Add spinach and mushroom mixture and mix well.

In a 9x13-inch baking dish, spread 1 cup of the tomato sauce.

Fill each pasta shell with some of the vegetable-cheese mixture and place in a snug layer into the baking dish, continuing until all filling is used.

Pour remaining tomato sauce over shells and top with mozzarella and remaining pecorino.

Bake for 30 minutes, until hot and bubbly. Cool for a few minutes before serving.

Nutrition

• Calories: 527 kcal
• Lipides Totaux: 22.1 g
• Glucides Totaux: 52 g
• Fibres Diététiques: 7 g
• Protéines: 33.4 g