Mushroom and Spinach Stuffed Shells with Tomato Basil Sauce

Preheat oven to 375°F (190°C).

Cook 20 jumbo pasta shells according to package directions until al dente (about 9 minutes). Drain and set aside to cool.

While pasta cooks, finely chop 8 ounces of cremini mushrooms and mince 3 cloves of garlic.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped mushrooms and cook for 5 minutes until they release their moisture and begin to brown.

Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.

Add 5 ounces of baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.

In a mixing bowl, combine 15 ounces of ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of grated parmesan, 1 large egg, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Fold the cooled mushroom and spinach mixture into the cheese mixture until well combined.

For the sauce, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add 28 ounces of crushed tomatoes, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sugar. Simmer for 10 minutes.

Spread half of the tomato sauce in the bottom of a 9x13 inch baking dish.

Fill each pasta shell with about 1-2 tablespoons of the cheese and vegetable mixture and arrange in the baking dish.

Pour the remaining sauce over the stuffed shells and sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of parmesan.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes until cheese is bubbly and lightly browned.

Garnish with 1/4 cup of torn fresh basil leaves before serving.