I love these “holiday” stuffed shells…
They are festive looking, they feed a crowd, you can make them ahead, they freeze well and everyone loves them! They’re filled with lots of spinach, mushrooms and roasted red peppers…as well as three yummy cheeses! Healthy veggies with just enough ooey gooey cheese – naughty & nice!
Spinach, Mushroom & Pepper Stuffed Shells How-To:
Saute the onion, mushrooms, and garlic with the spices…
…takes about 8-10 minutes for the mushrooms to release their juices and start to caramelize
Add the spinach and peppers.
Boil the pasta shells – for a minute or two less than the box states.
Pour the drained shells onto a greased rimmed baking sheet until cool enough to handle
Mix the cheese and stir in the veggies.
Fill shells and arrange over some sauce.
Spoon some sauce over filled shells and sprinkle with cheese.