1 box Jumbo Shells, boiled to al dente and set aside

1 -15oz container Ricotta Cheese

1 Large Egg, lightly beaten

1 Tbsp fresh Basil, chopped finely or 1 tsp dried

1- 10 oz. bag/box of frozen chopped spinach, thawed and moisture pressed out as much as possible or 2 cups fresh baby spinach

1/4 cup grated Parmesan Cheese

1-1/2 cup Shredded Mozzarella Cheese, ( I use organic)

3/4 Trader Joe’s Mushroom Umami seasoning

1/2 tsp finely ground black pepper 

1-1/2 Tbsp Avocado Or Olive Oil

2 Garlic Cloves, minced

1/2 (10 oz) container baby Bella Mushrooms, diced to a 1/4″

1/4 tsp dried oregano

1/2 tsp dried parsley

Gallon size ziploc bag

2-1/2 cups Muir Glen Organic No Sugar Added, Italian Herb Pasta Sauce

Cooking Spray (I use Coconut Oil)

9×13 Casserole dish


Heat oven to 350°F. 

In a large skillet, heat oil, add mushrooms and Sauté for about 4 minutes stirring every min. Add garlic and sautéed for another min on medium heat. Add 1/4 tsp Umami seasoning, basil, and oregano and sauté for another min. Add another 1/4 tsp Umami. Stir until spinach wilts and shrinks in size. Cool mixture until warm. 

In the meantime, in a large bowl, mix ricotta, 1/2 cup mozzarella, egg, Parmesan, 1/4 tsp Umami, parsley and pepper. Stir in your mushroom and onion mixture. Transfer mixture into Ziploc bag and cut one corner.

Have a 9×13 casserole dish greased with cooking spray. Pour about 1-1/2 cups of the sauce into the casserole dish so it can evenly spread out and cover the whole bottom. 

Stuff each shell with a generous amount of mixture and place them into the casserole dish. Pour more sauce around and on top of the shells. Sprinkle a little more Parmesan and then the remaining mozzarella cheese. Bake for 30 minutes. Serve with a side of salad…Enjoy!

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Rating: 5.0/5 (4 votes cast)


24 jumbo pasta shells, (8 ounces)
3 cups Miur Glen Organic Italian Herb Pasta Sauce
1 Large Sweet Onion, finely chopped
1 bag fresh baby spinach
2 cups chopped mushrooms
2 cups ricotta cheese
2 cups low moisture shredded mozzarella
1 large egg
2/3 cup whole wheat breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, finely chopped
1 tbsp dried oregano
5 garlic cloves, minced
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp freshly ground pepper


Preheat oven to 375°F.
Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.

Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.

Add spinach in batches and toss with tongs until wilted. Let cool. Set aside.

Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg.

Stuff each of the reserved shells with a generously with about a tablespoon of the ricotta mixture.

Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
Top with the remaining 2 cups of the sauce sprinkle with mozzarella and the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. Let cool for 10 minutes before serving.

Makes 6 Servings
Serving Size: 4 Shells per person
Calories: 269 Calories
Total Fat: 5 g
Carbohydrates: 48g
Dietary Fiber: 7g
Protein: 27g

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Rating: 5.0/5 (3 votes cast)