Mushroom & Spinach Stuffed Shells with Tomato Basil Sauce

Preheat your oven to 375°F (190°C). Bring a large pot of heavily salted water to a boil for the pasta.

Once boiling, add the 10 oz of jumbo pasta shells and cook for 1-2 minutes less than the package directions for al dente. They should be pliable but still firm. Drain carefully and rinse with cool water to stop the cooking process. Set aside.

While the pasta cooks, make the sauce. Heat 2 tbsp of olive oil in a large skillet or Dutch oven over medium heat. Add 1 finely chopped medium yellow onion and cook until softened, about 5-6 minutes. Add 4 minced garlic cloves and cook for another minute until fragrant.

Pour in the 28 oz can of crushed tomatoes, 1 tsp of dried oregano, 0.25 tsp of red pepper flakes, 1 tsp of kosher salt, and 0.25 tsp of black pepper. Bring to a simmer, then reduce heat to low and let it gently bubble for 15-20 minutes to allow the flavors to meld. Stir in 0.5 cup of chopped fresh basil at the end.

In a separate large skillet, heat the remaining 1 tbsp of olive oil over medium-high heat. Add 8 oz of sliced cremini mushrooms and cook without stirring for 2-3 minutes until they begin to brown. Then, stir and cook for another 3-4 minutes until golden. Season with a pinch of salt and pepper.

Add the 5 oz of fresh spinach to the skillet with the mushrooms in batches, stirring until it's just wilted, about 2-3 minutes. Remove from heat and let the mixture cool for a few minutes. Squeeze out any excess liquid and roughly chop.

In a large mixing bowl, combine the 15 oz of ricotta cheese, 0.5 cup of grated Parmesan, 1 cup of the shredded mozzarella, 1 large egg, and 0.25 cup of chopped fresh parsley. Add the cooled, chopped mushroom and spinach mixture, 0.5 tsp of kosher salt, and 0.25 tsp of black pepper. Mix until just combined.

Spread about 1.5 cups of the tomato sauce evenly over the bottom of a 9x13-inch baking dish.

Carefully stuff each cooked pasta shell with a generous amount of the ricotta filling (about 2 tablespoons per shell) and arrange them in a single layer, open-side up, in the prepared baking dish.

Spoon the remaining tomato sauce over and around the stuffed shells. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.

Bake, uncovered, for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown on top.

Let the stuffed shells rest for 5-10 minutes before serving. This allows them to set and makes serving easier. Garnish with additional fresh basil or parsley if desired.