Two Peas and Their Pod Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms by Two Peas on June 8, 2009 Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms I never get sick of Italian food. Sometimes I think I am Italian, my name is M

Name: Two Peas and Their Pod Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms by Two Peas on June 8, 2009 Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms I never get sick of Italian food. Sometimes I think I am Italian, my name is M
Ingredients: T olive oil; 1 large portobello mushroom, chopped; 1/2 onion, diced; 3 cloves garlic, minced; 1 red pepper, diced; 1 15 oz ricotta cheese – I used low fat; 1 egg; 3/4 cup mozzarella cheese, shredded (divided); 1/2 cup Parmesan cheese, grated (divided); 1/2 cup frozen spinach, thawed, drained, and chopped (use a potato ricer to get rid of the water); 1/2 tsp dried basil; Dash of crushed red pepper; Salt and pepper; About 3 cups of marinara sauce (I made my own, you can use store bought); About 18 jumbo pasta shells, cooked al dente, read box instructions:)

Two Peas and Their Pod Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms by Two Peas on June 8, 2009 Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms I never get sick of Italian food. Sometimes I think I am Italian, my name is Maria, I have dark hair, I could pass, right? :) I love pasta, pizza, gelato, panini, etc. Italian food always hits the spot for me. I recently made stuffed shells for dinner. I started with the classic ricotta spinach mixture. I also added in portobello mushrooms, onion, garlic, and red peppers. I made a homemade marinara sauce and topped the shells off with cheese. I loved peeking in on the bubbling shells that were oozing with cheese. The house smelled amazing too. I am glad I added in the extra vegetables, the portobello mushrooms and red peppers worked well with the spinach and cheese. I think this is a great dish to serve to guests. You can prepare the filling and stuff the shells in advance. Keep the stuffed shells covered in the refrigerator until you are ready for dinner. Bake them 35 minutes before the guests arrive and you will have an amazing dinner with no last minute hassles. Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms was pinched from <a href="http://www.twopeasandtheirpod.com/stuffed-shells-with-ricotta-spinach-and-portobello-mushrooms/" target="_blank">www.twopeasandtheirpod.com.</a>

INGREDIENTS

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T olive oil

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1 large portobello mushroom, chopped

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1/2 onion, diced

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3 cloves garlic, minced

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1 red pepper, diced

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1 15 oz ricotta cheese – I used low fat

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1 egg

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3/4 cup mozzarella cheese, shredded (divided)

•

1/2 cup Parmesan cheese, grated (divided)

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1/2 cup frozen spinach, thawed, drained, and chopped (use a potato ricer to get rid of the water)

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1/2 tsp dried basil

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Dash of crushed red pepper

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Salt and pepper

•

About 3 cups of marinara sauce (I made my own, you can use store bought)

•

About 18 jumbo pasta shells, cooked al dente, read box instructions:)

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