Cheesy Spinach-Stuffed Shells

• 1 package (12 ounces) jumbo pasta shells
• 1 tablespoon butter
• 1 cup sliced mushrooms
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 2 large eggs, lightly beaten
• 1 carton (15 ounces) part-skim ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1/4 teaspoon pepper
• 1 can (4-1/4 ounces) chopped ripe olives
• 1-1/2 cups shredded Italian cheese blend, divided
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• 1 jar (24 ounces) marinara sauce
• Additional minced fresh basil, optional

1. Preheat oven to 375u0b0. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water.
2. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly.
3. In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese.
4. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top.
5. Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.

jumbo pasta shells, butter, mushrooms, onion, garlic, eggs, ricotta cheese, spinach, fresh basil, pepper, olives, italian cheese blend, mozzarella cheese, marinara sauce, fresh basil

Taken from www.tasteofhome.com/recipes/cheesy-spinach-stuffed-shells/ (may not work)