Vegetarian Stuffed Shells

• 1 box (12 Oz. Box) Large Pasta Shells
• 1 whole Yellow Onion, Diced
• 4 cloves Garlic, Minced
• 2 Tablespoons Extra Virgin Olive Oil
• 8 ounces, weight Baby Bella Mushrooms
• 12 ounces, weight Spinach
• 16 ounces, weight Part Skim Ricotta
• 1 whole Large Egg
• 1 teaspoon Nutmeg
• 1 pinch Kosher Salt
• 1 teaspoon Ground Black Pepper To Taste
• 1 can (26 Oz. Can) Your Favorite Tomato Sauce
• 16 ounces, weight Shredded Mozzarella

1. Cook the shells according to directions on the box.
2. Saute onions and garlic in oil.
3. Add mushrooms and cook until tender.
4. Wilt in spinach.
5. Set aside and let cool.
6. In a BIG bowl, mix ricotta, egg, nutmeg and salt and pepper.
7. Add cooled veggie mixture and stir well.
8. The fun part is spooning the mixture into the shells.
9. Dont be afraid to get messy or throw away shells that break.
10. Pour tomato sauce into a large glass dish to just coat the bottom.
11. Place in shells.
12. I really stuff them in there, but I can never fit the whole box.
13. Cover shells with sauce and cheese.
14. Bake for 30 minutes at 350 degrees.
15. Enjoy.

pasta shells, yellow onion, garlic, olive oil, bella mushrooms, weight spinach, ricotta, egg, nutmeg, kosher salt, ground black pepper, tomato sauce, mozzarella

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetarian-stuffed-shells/ (may not work)