#HealthyFood #Recipes
Stuffed-shells don’t have to be a weekend project. This one-pan, stovetop-only version turns mushroom- and spinach-stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is…
Ingredients
∙ Serves 4
Produce
5 oz Baby spinach
1/2 lb Crimini mushrooms
6 Garlic cloves
3 tbsp Oregano
Condiments
3 cups Marinara sauce
Pasta & Grains
18 Pasta shells (about 6 oz.), jumbo
Baking & Spices
1 tsp Black pepper, freshly ground
1 1/2 tsp Kosher salt
1/2 tsp Red pepper flakes
Oils & Vinegars
2 tbsp Olive oil, extra-virgin
Dairy
1 cup 3 oz. finely grated parmesan
2 tbsp Butter, unsalted
2 cups Whole-milk ricotta
Beer, Wine & Liquor
1/2 cup White wine or vermouth, dry
Ingredients
∙ Serves 4
Produce
5 oz Baby spinach
1/2 lb Crimini mushrooms
6 Garlic cloves
3 tbsp Oregano
Condiments
3 cups Marinara sauce
Pasta & Grains
18 Pasta shells (about 6 oz.), jumbo
Baking & Spices
1 tsp Black pepper, freshly ground
1 1/2 tsp Kosher salt
1/2 tsp Red pepper flakes
Oils & Vinegars
2 tbsp Olive oil, extra-virgin
Dairy
1 cup 3 oz. finely grated parmesan
2 tbsp Butter, unsalted
2 cups Whole-milk ricotta
Beer, Wine & Liquor
1/2 cup White wine or vermouth, dry
