Spinach and Ricotta Stuffed Shells

A beautifully presented and deliciously filling vegetarian main meal.

Serves: 6, freezes well

Prep Time: 25 min

Cooking Time: 15 min

Total:  40 min

Large rice pasta shells, stuffed with dairy-free
ricotta topped with roasted red pepper sauce.

Ingredients

1 box large wheat or rice pasta shells, cooked
1 tbsp. olive oil
1 onion, chopped
1-2 cloves garlic, chopped
1 tsp. dried thyme
1 tsp. dried oregano
1 package frozen spinach, defrosted and drained
1 cup mushrooms, chopped
1 cup ricotta cheese
1/3 tsp. fresh grated nutmeg
2 tbsp. basil pesto
salt and pepper
1 1/2 cups tomato or roasted red pepper sauce
grated mozzarella or Parmesan cheese, to garnish (optional)

Directions

1. Prepare pasta shells as directed on package. Rinse, drain and set aside.
2. In a saucepan heat oil. Saute onions and garlic with herbs until lightly browned.
3. Add mushrooms and spinach and cook for 2-3 minutes.
4. Remove from heat and mix in pesto, ricotta cheese, nutmeg, salt and pepper.
5. Taste and adjust seasoning if necessary.
6. Spoon filling into each cooked pasta shell with and arrange facing up in a casserole dish. Top with tomato sauce or roasted red pepper sauce and garnish with grated cheese, if desired.
7. Bake in a preheated oven at 350 F for 10-15 minutes, until heated thoroughly.
8. Serve immediately with a side of mixed green salad.