Ingredients

The following ingredients have 4 Servings
  • 1 box (12 ounces) Jumbo Pasta Shells
  • 1 tablespoon butter, (divided)
  • 8 ounces sliced mushrooms
  • 4 cloves garlic, (minced)
  • 2 cans (14 ounces each) diced tomatoes, (drained)
  • 10 to 12 ounces fresh baby spinach
  • salt and fresh ground pepper, (to taste)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1 cup marinara sauce
  • 1 1/2 cups part-skim shredded mozzarella cheese
  • chopped fresh parsley

Instruction

  • Preheat oven to 350F.
  • Cook Pasta Shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.
  • In a large skillet, melt 1/2 tablespoon butter over medium-high heat.
  • Add sliced mushrooms and cook for 5 minutes.
  • Stir in garlic; add remaining butter, and continue to cook for 1 minute.
  • Add in drained tomatoes.
  • Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.
  • Stir in the spinach. Since we're using a lot of spinach, you will want to cook it in batches. As soon as one batch is cooked down, add the next - I break it up into 3 batches.
  • Remove from heat. Taste for seasonings and adjust accordingly.
  • Drain shells and rinse with cold water; pat dry with paper towel.
  • Spread 1-cup marinara sauce on the bottom of a 9x13 baking dish.
  • Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.
  • Sprinkle the stuffed shells with shredded mozzarella cheese.
  • Bake for 20 to 25 minutes, or until bubbly.
  • Remove from oven.
  • Garnish with parsley and serve.