Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms

INGREDIENTS

1 tbsp

olive oil

large portobello mushroom, chopped

1/2

onion, diced

3 cloves

garlic, minced

red pepper, diced

ricotta cheese - I used low fat

egg

3/4 cup

mozzarella cheese, shredded (divided)

1/2 cup

Parmesan cheese, grated (divided)

1/2 cup

frozen spinach, thawed, drained, and chopped (use a potato ricer to get rid of the water)

1/2 tsp

dried basil

crushed red pepper

Salt and pepper

About 3 cups of marinara sauce (I made my own, you can use store bought)

About 18 jumbo pasta shells, cooked al dente, read box instructions:)