Spinach Stuffed Shells With A Mushroom Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 (12 ounce) package jumbo pasta shells, cooked al dente
• 5 dried shiitake mushrooms
• 1 cup hot water
• 1 tablespoon oil
• 1 onion, diced
• 4 garlic cloves, minced
• 6 ounces of pre washed baby spinach
• 1/3 cup wine
• 1/8 cup chopped fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups crushed tomatoes or 4 cups your favorite tomato sauce
• 2 cups ricotta cheese
• 1/2 cup grated pecorino romano cheese, plus extra for garnish
• 1 cup grated mozzarella cheese
• 1 egg
• 1/2 nutmeg, grated

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray a 9x13 inch pan with nonstick spray.
• 3 soak mushrooms in hot water.
• 4 in a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
• 5 remove spinach from pan leaving some garlic and onions in pan.
• 6 chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
• 7 add the mushroom soaking water(strained from any grit), wine and herbs.
• 8 season with salt and pepper.
• 9 cook till liquid is all absorbed.
• 10 add crushed tomatoes.
• 11 simmer while preparing shells.
• 12 squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.
• 13 mix to blend.
• 14 adding salt and pepper to taste.
• 15 spoon evenly into shells and place into pan.
• 16 pour sauce over shells.
• 17 reserving some sauce for serving at the table.
• 18 bake covered for 30 minutes.
• 19 garnish with grated cheese.
• 20 mangia!