This recipe is great because it makes SO much! I made these for dinner one cold, rainy school night and shared it with several of my roommates and friends, then continued to stick 3 in tupperware every day for a week to eat at school for lunch...and was disappointed when they were gone. This is one of those recipes where having a lot of a good thing is so not bad. Even better to share with your family or at a potluck!
I will admit this recipe is relatively putzy. (Putzy. Can't believe I've inherited that word from my mom!) The prep works takes a solid hour, but none of the work is difficult or easy to mess up. Definitely a keeper.
Serves: a bunch!
Ingredients
1 box jumbo pasta shells
1 (15 ou.) container ricotta cheese
2 shallots, diced
8 button mushrooms, diced
3 cups fresh spinach
~1 tablespoon butter
~1 tablespoon butter
1 (28 ou) jar tomato spaghetti sauce
1 bag of pre-shredded mozzarella cheese
Procedure
1. Cook your shells according to the instructions on the box. Meanwhile heat the butter in a pan. Once its melted, add in the shallots and mushrooms, cook for 5 minutes, then add the spinach. Heat until the spinach is totally wilted.
2. Preheat oven to 350 degrees Fahrenheit.
3. Mix the mushroom mixture into the ricotta cheese.
4. Spoon about 1/4 of the jar of spaghetti sauce into the bottom of the 12 x 9 x 2 inch baking dish and spread it around to cover the base of the dish.
5. Now grab your shells and start stuffing a couple of tablespoons of the mushroom-ricotta mixture into each of the shells. As you go, place the shells into the baking dish on top of the spaghetti sauce.
6. Once the dish is full (you'll probably have extra leftover pasta shells) cover the shells with as much pasta sauce as you'd like and finish it by sprinkling the mozzarella cheese on top. Make sure not to skimp on the mozzarella!
7. Place the dish in the oven and bake for 30 minutes or until cheese is bubbly and starting to brown.
Do you have a favorite go-to potluck dish? How about a favorite dish to eat as leftovers?
1 bag of pre-shredded mozzarella cheese
Procedure
1. Cook your shells according to the instructions on the box. Meanwhile heat the butter in a pan. Once its melted, add in the shallots and mushrooms, cook for 5 minutes, then add the spinach. Heat until the spinach is totally wilted.
2. Preheat oven to 350 degrees Fahrenheit.
3. Mix the mushroom mixture into the ricotta cheese.
4. Spoon about 1/4 of the jar of spaghetti sauce into the bottom of the 12 x 9 x 2 inch baking dish and spread it around to cover the base of the dish.
5. Now grab your shells and start stuffing a couple of tablespoons of the mushroom-ricotta mixture into each of the shells. As you go, place the shells into the baking dish on top of the spaghetti sauce.
6. Once the dish is full (you'll probably have extra leftover pasta shells) cover the shells with as much pasta sauce as you'd like and finish it by sprinkling the mozzarella cheese on top. Make sure not to skimp on the mozzarella!
7. Place the dish in the oven and bake for 30 minutes or until cheese is bubbly and starting to brown.
Do you have a favorite go-to potluck dish? How about a favorite dish to eat as leftovers?
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