Stuffed Shells is definitely a meal I like to make for a number of reasons.  I find that when I prepare stuffed shells it allows me to not only be able to have dinner for that one particular night I am cooking for but also for many others.  I like to make a box of stuffed shells and flash freeze half of them for a night when cooking is at its minimum.  I promise you if you take this approach you will be so happy that you did this, you’ll be grinning form ear-to-ear!

You can stuff these shells with so many different things.  I took a veggie approach and stuffed them with ricotta cheese, spinach and actually added chopped portabella mushrooms for a little meat texture.  Oh so simple and oh so delicious.

Give it a try! 🙂

While pasta cooks, in a small frying pan heat 1 tablespoon of olive oil and cook garlic, onion, and portabella mushrooms.

In a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, mushroom mixture, salt, black pepper, Italian seasoning and nutmeg.

(Now at this point you can either flash freeze the individual shells on a cookie sheet for 30 minutes.  Once they are frozen you can place them in a large ziploc bag.  Next time your in a hurry take them out to thaw for 30-45 minutes add your marinara sauce, mozzarella cheese and bake in the oven.) 😉

or…

Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella and a little Parmesan.  I like to sprinkle some more Italian seasoning on top of the mozzarella and Parmesan cheese.

Bake for 45 minutes or, until cheese begins to brown and get bubbly.

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Enjoy! 🙂