Giant Stuffed Pasta Shells

Name: Giant Stuffed Pasta Shells
Total time: 60
Yield: 6
Ingredients: 24 lumaconi pasta shells; 3 tablespoons olive oil; 1 (8 ounce) package button mushrooms, chopped; 3 cloves garlic; 1 (10 ounce) bag baby spinach; 2 teaspoons ground thyme; salt and ground black pepper, to taste; 2 cups ricotta cheese; 0.75 cup shredded mozzarella cheese; 0.5 cup grated Parmesan cheese; 1 (28 ounce) jar pasta sauce; 0.25 cup shredded mozzarella cheese; 0.25 cup grated Parmesan cheese

Recipe by jndeans from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

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24 lumaconi pasta shells
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3 tablespoons olive oil
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1 (8 ounce) package button mushrooms, chopped
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3 cloves garlic
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1 (10 ounce) bag baby spinach
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2 teaspoons ground thyme
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salt and ground black pepper, to taste

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2 cups ricotta cheese
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0.75 cup shredded mozzarella cheese
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0.5 cup grated Parmesan cheese
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1 (28 ounce) jar pasta sauce
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0.25 cup shredded mozzarella cheese
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0.25 cup grated Parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, occasionally stirring, until cooked through but firm to the bite, about 8 minutes. Drain.
Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into mushroom mixture; season with salt and pepper. Cook and stir mixture until spinach wilts. Remove the skillet from heat and drain any excess liquid. Transfer drained mixture to a large bowl.
Preheat the oven to 375 degrees F (190 degrees C).
Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with spinach mixture. Season again with salt and pepper and stuff into pasta shells.
Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over shells. Top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Bake in the preheated oven until the cheese is melted and shells are hot, about 30 minutes.