Cheesy spinach and mushroom stuffed shells

 

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Ingredients

• ½ box Jumbo Shells
• ½ tablespoon butter
• 4 ounces fresh mushrooms, chopped
• 6 ounces fresh baby spinach (small bag)
• 1 clove garlic, crushed
• 1-1/3 cup ricotta cheese
• 8 ounces mascarpone cheese
• 1 cup Parmigiano Reggiano cheese, shredded and divided
• 8 ounces mozzarella cheese, shredded and divided
• Salt and pepper to taste
• 24 ounce jar marinara or spaghetti sauce
• 2 tablespoons water

Instructions

1. Cook shells in boiling water for 9 minutes. Stir several times to keep them from sticking to the bottom. Drain and place on a cookie sheet to cool.
2. Meanwhile, melt butter in large skillet and add mushrooms. Saute until browned. Remove from pan to medium mixing bowl. Add spinach and garlic to hot skillet and saute until wilted. Drain well in a colander, pressing with the back of a spoon to remove as much moisture as possible. Chop and add to mushrooms.
3. Combine ricotta, mascarpone, half of Parmesan, and half of Mozzarella with spinach and mushrooms. Season with salt and pepper.
4. Fill each shell with spinach and mushroom and cheese mixture.
5. Add water to half of prepared sauce and pour it into the bottom of a 9 x 13 inch dish. Place shells on top of the sauce, open side up.
6. Pour remaining sauce over the top of the shells. Sprinkle remaining mozzarella and Parmesan over shells
7. Bake at 400 degrees for 30 minutes.