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Greens and Mushroom Stuffed Shells

Greens and mushrooms make vegetarian stuffed shells much more flavorful--and healthy!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: Italian
Servings: 4 servings
Calories: 514kcal
Author: Hello Veggie

Ingredients

  • 1 tablespoon olive oil plus more for baking dish
  • 3 garlic cloves minced
  • 8 ounces sliced mushrooms
  • 8 ounces Swiss chard stems discarded and leaves chopped
  • Salt and pepper to taste
  • 1 15-ounce container ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 egg lightly beaten
  • 1 1/2 cups marinara sauce divided (I love Rao's)
  • 16 jumbo pasta shells cooked according to package directions
  • 1/2 cup shredded mozzarella cheese

Instructions

  • Preheat oven to 350ºF. Lightly coat or spray a medium baking dish with oil.
  • Heat the olive oil in a large skillet over medium-high heat. Add the garlic and mushrooms and cook for about 5 minutes, or until the mushrooms have released their juices and the liquid has evaporated. Add the chopped chard and heat until wilted, 1-2 minutes more. Remove from heat, drain off any liquid (this is important!), and season to taste with salt and pepper.
  •  Transfer the mushrooms and greens to a large bowl. Stir in the ricotta, Parmesan, and Italian seasoning. Taste the filling and add more salt and pepper if needed, then stir in the egg.
  • Spread 3/4 cup of marinara sauce on the bottom of the baking dish. Fill the cooked shells with the ricotta-vegetable mixture and place them in the baking dish. When all the shells are stuffed, spoon the remaining marinara sauce over the top, then sprinkle evenly with the mozzarella cheese.
  • Cover the baking dish with foil and bake for 30 minutes; remove the foil and bake for 15 minutes more, or until the mozzarella has melted and the sauce is bubbling. Let the shells cool for 5 minutes, then serve.

Nutrition

Serving: 4shells | Calories: 514kcal | Carbohydrates: 44g | Protein: 32g | Fat: 26g