Spinach, Mushroom, and Ricotta Stuffed Shells

Instructions

1. Step 1

   Preheat the oven to 190°C.

2. Step 2

   Bring a large pot of water to a boil over high heat. Add the pasta shells and one-third of the salt, then cook until flexible but about 2 minutes short of fully tender.

   Timer: 9 min (fixed)

   Ingredients used: 300.0 gr jumbo pasta shell, 2.0 gr Salt

   Cookware: large pot, wooden spoon

3. Step 3

   Drain the shells and spread them out so they cool without sticking together.

   Timer: 5 min (fixed)

   Cookware: colander

4. Step 4

   Heat the olive oil in a large skillet over medium heat. Add the mushrooms and another one-third of the salt, then cook until tender and their released moisture has evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Mushroom, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic and spinach to the skillet. Cook over medium heat until the spinach is wilted and excess moisture has evaporated, then remove from the heat and cool briefly.

   Timer: 4 min (fixed)

   Ingredients used: 12.0 gr Garlic, 300.0 gr Spinach

   Cookware: large skillet, wooden spoon

6. Step 6

   Combine the ricotta, egg, 50 gr Parmesan, 100 gr mozzarella, remaining salt, black pepper, and nutmeg in a large mixing bowl. Fold in the cooled spinach and mushroom mixture.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 piece Egg, 2.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 100.0 gr Mozzarella, 50.0 gr Parmesan Cheese, 450.0 gr Ricotta Cheese, 2.0 gr Salt

   Cookware: Large Mixing Bowl, wooden spoon

7. Step 7

   Spread half of the marinara sauce evenly over the bottom of the baking dish.

   Ingredients used: 360.0 ml Marinara Sauce

   Cookware: baking dish

8. Step 8

   Spoon the filling into the cooked shells and arrange them open-side up in a single layer in the baking dish.

   Timer: 12 min (fixed)

   Cookware: baking dish

9. Step 9

   Spoon the remaining marinara sauce over the shells. Sprinkle with the remaining 100 gr mozzarella and 25 gr Parmesan, then cover the dish with aluminum foil.

   Ingredients used: 360.0 ml Marinara Sauce, 100.0 gr Mozzarella, 25.0 gr Parmesan Cheese

   Cookware: aluminum foil, baking dish

10. Step 10

    Bake at 190°C until the sauce is bubbling and the filling reaches 74°C at the center.

    Timer: 25 min (fixed)

    Cookware: aluminum foil, baking dish

11. Step 11

    Remove the foil and bake until the cheese is melted and lightly browned.

    Timer: 10 min (fixed)

    Cookware: baking dish

12. Step 12

    Let the stuffed shells rest before serving.

    Timer: 5 min (fixed)

    Cookware: baking dish