Mushroom and Spinach Stuffed Shells

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

340 g (3/4 lb) giant shells
284 g (10 oz / 1 bag) spinach, trimmed, washed and spun dry, coarsely chopped
75 ml (1/3 cup) olive oil
900 g (2 lb) mushrooms, sliced thinly
250 ml (1 cup) 35% cream
Salt and freshly ground pepper, to taste
50 ml (1/4 cup) basil pesto
500 ml (2 cups / 190 g) Mozzarella cheese, grated
1 L (4 cups) tomato sauce

Directions

  1. In a large pot, cook the pasta al dente, following package directions. Drain and rinse, and set aside on a clean tea towel.
  2. In a large skillet, wilt the spinach in 30 ml (2 tbsp) of oil. Cool, drain well and set aside.
  3. In the same skillet, wilt the mushrooms in 45 ml (3 tbsp) of oil and cook until all liquid has evaporated.
  4. Add the cream and continue cooking 5 minutes until the sauce thickens somewhat. Season to taste with salt and pepper and allow to cool slightly.
  5. Add the spinach, pesto and half the cheese. Combine and set aside.
  6. Preheat oven to 200°C / 400°F.
  7. Pour three-quarters of the tomato sauce into a large ovenproof casserole.
  8. Stuff the shells with the mushroom-spinach mixture and arrange them side by side in the casserole.
  9. Spoon the rest of the sauce over the shells and sprinkle with the remaining cheese.
  10. Bake 20 minutes until the cheese is lightly browned.
  11. Serve hot.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2516

Mushroom and Spinach Stuffed Shells
Mushroom and Spinach Stuffed Shells