Steps: |
| -Preheat oven to 325 degrees. |
| -In a large nonstick saute pan, saute mushrooms and garlic in olive oil over medium heat. |
| -When mushrooms are almost done, add spinach and stir to wilt. |
| -Transfer mushrooms and spinach to a paper towel to drain. |
| -In a medium bowl, mix ricotta, parsley, and basil together; season to taste. |
| -Add 1/2 cup of your pasta sauce to the ricotta; add the mushrooms and spinach. |
| -Cover the bottom of a 9x9-inch pan with half of your remaining sauce. |
| -Stuff shells evenly with ricotta mixture, and place in the pan. |
| -Cover with remaining sauce, Parmesan and Mozzarella. |
| -Bake for 20 minutes. |
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