Print

Grilled Cheese with Gouda, Roasted Mushrooms and Onions

Print Recipe

Dive into the comforting embrace of these sumptuous spinach and ricotta stuffed shells, a dish that promises to delight your senses and fill your kitchen with the aromas of Italian cooking. Perfect for a family dinner or a hearty meal with friends, each shell is a tender vessel bursting with creamy ricotta, vibrant spinach, and topped with a rich tomato sauce that sings of homemade love and care!

Ingredients

Scale
  • 24jumbo pasta shells
  • 2 cupsricotta cheese
  • 1 cupmozzarella cheese, shredded
  • 1/2 cupgrated Parmesan cheese
  • 2 cupsfresh spinach, chopped
  • 1large egg, beaten
  • 2 cupsmarinara sauce
  • 2cloves garlic, minced
  • 1 teaspoonsalt
  • 1/2 teaspoonblack pepper
  • 1 tablespoonolive oil
  • Fresh basil for garnish

Instructions

  1. Preheat theOven: Set yourovento 375 degrees F.
  2. Prepare the Pasta: Cook the pasta shells according to package instructions until al dente. Drain and set aside.
  3. Make the Filling: In a mixing bowl, combine the ricotta, half the mozzarella, Parmesan, spinach, egg, garlic, salt, and pepper. Mix well until all ingredients are thoroughly combined.
  4. Assemble the Shells:Spoonthe filling into each pasta shell. Arrange the filled shells in a baking dish lightly greased with olive oil.
  5. Add Sauce and Cheese: Pour marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella on top.
  6. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  7. Garnish and Serve: Sprinkle freshly chopped basil over the top before serving.

Notes

Make Ahead: These shells can be filled and refrigerated a day in advance. Simply bake when ready to serve.
Freezer Friendly: Freeze the prepared but unbaked shells for up to three months. Bake from frozen, adding extra cooking time as needed.

Nutrition

Find it online: https://mykitchenstorie.com/grilled-cheese-with-gouda-roasted-mushrooms-and-on/