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Mushroom-Spinach Stuffed Shells

Food Network Kitchen
  • 130 minutes
  • Serves 8

INGREDIENTS

1/4 cup

Basil, fresh

5 cloves

Garlic

12 oz

Mushrooms, white

1

Onion, small

1 28 ounce can

Plum tomatoes, whole

1 10 ounce package

Spinach, frozen dry

1

Egg, large

8 oz

(20 to 24) jumbo pasta shells, jumbo

1 tsp

Fennel seeds

2

Kosher salt

1

Large pinch Red pepper flakes

4 tbsp

Olive oil, extra-virgin

1 3/4 cups

Curd cottage cheese, low-fat small

1 1/4 cups

Mozzarella, part-skim

1/2 cup

Parmesan, grated