Two Peas & Their Pod · by Maria Lichty★ 4.0 (1)
Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms
NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 64%
CARBS 66G47% OF CAL
7G FIBER39G OTHER19G TOTAL SUGAR
FAT 20G32% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta shells filled with ricotta, spinach, and portobello mushrooms, baked in marinara sauce with mozzarella and parmesan cheese. A hearty vegetarian pasta bake.
mainitalianpasta🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 T olive oil
- 1 large portobello mushroom (chopped)
- 1/2 onion (diced)
- 3 cloves garlic (minced)
- 1 red pepper (diced)
- 1 15 oz ricotta cheese - I used low fat
- 1 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
- Dash of 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:))
At a glance
PER SERVING · TIME 30M
CAL 28%·PRO 64%
CARBS 66G47% OF CAL
7G FIBER39G OTHER19G TOTAL SUGAR
FAT 20G32% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 30m
- Sodium
- 1646mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1178mg
- Calcium
- 737mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1646MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.