Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms

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