SPINACH AND MUSHROOM STUFFED SHELLS
Oven 375 degrees F
13 x 9 baking dish, or equivalent
Makes a whole bunch
1/2 sweet onion, chopped
4 cloves garlic, crushed
fresh mushrooms, sliced (standard container)
1 lb. bag spinach
1 lb. ricotta cheese
1/2 cup parmesan cheese
2 cups mozzarella cheese
1 lb. box jumbo shells pasta, cooked and drained according to directions on box
3 cups red sauce (your own or a good quality jarred sauce)
In large sautee pan over medium heat, cook onion in olive oil until softened. Add garlic and continue to cook for a few minutes, but don't let the garlic brown. Add mushrooms and spinach and cook until spinach wilts. Remove from heat and let cool down for about 10-15 minutes. In large mixing bowl, mix ricotta cheese with eggs and half of the parmesan cheese (1/4 cup). Stir in 1 cup of the mozzarella cheese. Stir in spinach and mushroom mixture.
Spread 1 cup of the sauce on the bottom of a baking dish. Fill pasta shells with a good tablespoon full of the spinach mushroom mixture. Arrange shells in baking dish over sauce until you can't fit any more. You'll have shells left over. Spoon remaining sauce over shells. Sprinkle with the rest of the parmesan and mozzarella cheeses.
Cover dish with foil and bake for 30 minutes at 375 degrees F. Remove foil and bake for 5 minutes longer.
I didn't get a photo of the finished pasta. Henry had possession of my camera much of the day and here are some of his shots (all taken by Henry, I swear!)...
|Henry's first photos... (even took a pic of his lunch!)|
I did manage to get ahold of my camera long enough to take a photo of the cake I made for 3-year-old Finn. Reviews were very positive - the tractor cake was a hit!
|Finn's birthday cake - Happy Birthday Finn!!!!|