Vegetable Stuffed Shells


Yields 8 servings

* 1 (12 ounce) package jumbo organic pasta shells
* 1 (16 ounce) tub fresh ricotta cheese
* 1 large ball fresh mozzarella cheese, or fresh mozzarella balls
* 8 ounces grated Parmesan cheese
* 1 tablespoon dried organic parsley
* 1 table spoon dried organic oregano
* 1 teaspoon dried organic basil organic basil
* 1 teaspoon ground organic black pepper
* 1 (28 ounce) jar organic pasta sauce
* 8 ounces sliced fresh mushrooms
* 2 cups organic frozen or fresh spanich
* 1/2 cup organic white onion
* 4 cloves diced organic garlic
* 1 organic tomato


1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl ricotta, half the mozzarella, half the Parmesan, parsley, salt, basil, oregano, garlic, mushrooms, spinach and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a baking dish.
4. Mix reserved mozzarella and Parmesan into pasta sauce. Pour over stuffed shells.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
6. Let cool and serve

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