"Turning it up a notch on this classic dish with @thefeedfeed and @redgoldtomatoes! I love that I can put together a quick tomato sauce with just a hint of spice for these Spinach and Mushroom Stuffed Shells when I use Tomato Love Mild Diced Tomatoes and Green Chilies. This is truly a perfect family meal that you can really feel great about because it is packed with nutrition and flavor!
Not only does Red Gold meet the highest quality standards in the industry, but they received 5 ChefsBest® Excellence Awards just this year! Pick up Tomato Love products at your local Jewel or Mariano’s! I got mine at the local @marianosmarket."
Spinach and Mushroom Stuffed Shells
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- Recipe Card
Prep time: 15mins
Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
For the shells:
- 12 ounces jumbo pasta shells
- 15 ounces whole milk ricotta
- 2 cups shredded mozarella
- 8 ounces cremini (baby bella) mushrooms, chopped
- 3 cups baby spinach, chopped
- 1 1/2 teaspoon Italian seasoning
- 1 tablespoon lemon juice
- Kosher salt, to taste
- Black Pepper, to taste
ingredients
For the Sauce:
- 2 (10 ounce can) Tomato Love Mild Diced Tomatoes
- 2 tablespoon tomato paste
- 1/2 large onion, peeled and roughly chopped
- 3 cloves garlic, peeled
- 1 teaspoon Italian seasoning
- 1 teaspoon ground fennel seed
- 1 teaspoon kosher salt
- Handful fresh basil, roughly chopped, plus more for garnish
Method
Step 1
Preheat oven to 425 degrees F.
Step 2
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped mushrooms and cook until brown, then remove from heat. Add chopped spinach, Italian seasoning, and lemon juice. Mix in ricotta and 1 ½ cups shredded mozzarella cheese. Season with salt and pepper to taste.
Step 3
Boil pasta shells until al dente (about 2 minutes less than package directions). Drain and let cool, then fill each shell with cheese filling.
Step 4
Make the sauce. Heat one tablespoon olive oil in a heavy bottom pan over medium heat. When hot, add chopped onion, Tomato Love mild diced tomatoes, garlic, Italian seasoning, fennel seed, chopped basil, and salt to taste.
Step 5
Cook partially covered on medium-low heat until the tomato sauce is reduced and thickened, about 25 minutes. (Note: for a smoother sauce place tomato sauce in a food processor and pulse until desired consistency is reached.)
Step 6
Line an oven-safe 9 x 13 inch casserole dish with a layer of tomato sauce. Arrange filled shells on top.
Step 7
Dollop any remaining sauce over shells and top with remaining ½ cup of shredded mozzarella cheese. Bake, covered, for 20 minutes
Step 8
Remove cover and bake until the cheese is melted and golden brown, about 5-7 minutes.
Step 9
Garnish with chopped fresh basil and serve!