Baked Stuffed Shells with Mascarpone and Spinach
Creamy baked stuffed shells with mascarpone, ricotta, spinach, and mushrooms. A rich meatless dinner that freezes well.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at saladinajar.com.
Cooking tools:
- Baking dish
- Oven
- Stove
- Pot
- Colander
- Skillet
- Mixing bowl
- Spoon
- Cutting board
- Chef's knife
- Grater
- Aluminum foil
- Refrigerator
- Freezer
Ingredients
- ½ box jumbo shells
- ½ tablespoon butter
- 4 ounces fresh mushrooms (chopped)
- 6 ounces fresh baby spinach (small bag)
- 1 clove garlic (crushed)
- 1⅓ cup ricotta cheese
- 8 ounces Mascarpone cheese
- 1 cup Parmigiano Reggiano cheese (shredded and divided)
- 8 ounces Mozzarella cheese (shredded and divided)
- Salt
- pepper
- 1 24-ounce jar marinara or spaghetti sauce
- 2 tablespoons water
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