spinach and mushroom stuffed shells

Spinach & Mushroom Stuffed Shells

1 box - large pasta shells
1/2 tbsp extra virgin olive oil
6 cremini mushrooms, finely diced
1 bag fresh spinach
1 medium onion, finely diced
5 cloves garlic, minced
1/2 tsp dried italian seasoning
1/2 tsp red chili flakes
1 egg, lightly beaten
1 (15 oz.) container ricotta (I use low-fat)
2 tbsp milk
1 cup shredded mozzarella cheese
1 bottle marinara sauce (I use Prego - Healthy Heart)
finely shredded parmesan cheese to sprinkle on top after baking

Preheat oven to 400 degrees. Cook the pasta shells in boiling water to al dente.  Heat the olive oil in a large skillet over medium.  Add the onions and garlic until translucent.  Add mushrooms, s&p and cook until browned.  Add spinach and cook until wilted.  Remove from heat.  In a large bowl, add ricotta cheese, milk, italian seasoning, red chili flakes, egg and mozzarella cheese and mix well.  Once spinach/mushroom mixture has cooled, combine with cheese mixture in large bowl.

Pour pasta sauce to cover the bottom of a large baking dish.  Stuff each shell with 2 tbsp of mixture and place in the baking dish. Pour the remaining sauce over the shells and sprinkle the mozzarella cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes until the sauce begins to bubble.  Top with parmesan cheese and enjoy.