Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms

Two Peas & Their Pod
Serves: 6 Save

Ingredients (15)

  • 1 T olive oil
  • 1 large portobello mushroom
  • 1/2 onion
  • 3 cloves garlic
  • 1 red pepper
  • 1 15 oz ricotta cheese - I used low fat
  • 1 egg
  • 3/4 cup mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1/2 cup frozen spinach
  • 1/2 tsp dried basil
  • Dash of crushed red pepper
  • Salt and pepper
  • About 3 cups of marinara sauce
  • About 18 jumbo pasta shells

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Directions

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