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Spinach And Mushroom Stuffed Pasta Shells-ci Recipe

  • 6servings
  • 15minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsCopper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box large pasta shells (or other stuffable pasta, if you prefer), cooked to package directions(actually, I recommend cooking WHILE preparing stuffing, so they stay warm)

  2. 1lb fresh spinach , torn

  3. 8oz mushrooms , sliced

  4. 3/4 cup seasoned croutons or stuffing mix( bread only, not the boxed kind with the seasoning packet)

  5. 1/2 stick butter

  6. 1 small onion , chopped

  7. 2 cloves garlic , minced

  8. about 1/2 cup chicken or veggie stock

  9. 1/2 cup parmesan cheese , shredded or grated

  10. 2T fresh oregano and or basil , chopped

  11. salt and pepper

  12. Fresh marinara

Instructions Jump to Ingredients ↑

  1. Melt butter in large skillet.

  2. Add onion, garlic and mushrooms and cook until tender.

  3. Add spinach and cook about 3 minutes until begins to cook down.

  4. Add stock and breadcrumbs and cook, stirring, until bread has soaked up liquid.

  5. Add salt, pepper and herbs and cook until warm and stuffing is thick and soft.

  6. Stuff shells with stuffing mix and immediately top with Parmesan cheese*.

  7. Serve alone or with your favorite marinara.

  8. *these can be baked or broiled(VERY briefly) after stuffing if you want the cheese crisp or melted, but be very careful because they will dry out quickly. I don't do this...I just let the cheese be unmelted ;)

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