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Composition 30 minute Spinach&mushroom ricotta and pizza stuffed shells:

1. Take For the spinach ricotta shells:
2. Provide 10 of jumbo shell noodles
3. Need 1.5 cups ricotta cheese
4. Give 1 cup - cooked frozen spinach
5. Get 1/2 cup of diced portobello mushrooms
6. Provide 1 cup for pasta sauce
7. Provide 1/2 cup shredded mozzarella cheese
8. Prepare for To taste: garlic powder, onion powder, pepper, salt and Italian seasoning
9. Require of For the pizza shells:
10. You need 10 jumbo pasta shells
11. You need 20 of pepperoni slices
12. Need 1/2 lb ground sausage
13. Take 1 cup pasta sauce
14. Give 1/2 cup for shredded mozzarella cheese
15. Prepare - To taste: garlic powder, onion powder, pepper, salt and Italian seasoning

Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging. Also fresh baby spinach and creamy Parmesan cheese get added in. Coarse salt and freshly ground pepper.

30 minute Spinach&mushroom ricotta and pizza stuffed shells start cooking:

1. Heat oven to 375. Boil all the noodles in salted for 12-14 minutes until aldente. Drain and rinse. Place them on a foil lined baking pan.
2. In a bowl mix ingredients for spinach shells and scoop one tablespoon into each shell. Top with pasta sauce, cheese and Italian seasoning.
3. For the pizza shells scoop one tablespoon of sausage into each shell and tuck two pepperoni into each one. Top with sauce, cheese and Italian herbs.
4. Cover and Bake 15-20 minutes. Top with Parmesan if desired.

Place spinach in a large pot. Cover tightly, and cook over high heat until spinach begins to wilt. Garlic, green onion, sesame oil, sesame seeds, shredded red pepper, soy sauce, spinach. This feature requires Flash player to be installed in your. Learn how to make Spinach with tomatoes and feta & see the Smartpoints value of this great recipe.

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