stuffed shells

If you haven't rediscovered mushrooms as an adult, it's time. Costco sells some heavenly Baby Bella mushrooms that have made their way into many dishes at our house lately. Becca was the genius behind this dish replacing the chicken for mushrooms, a whole new taste, and very delicious.

Spinach Bella Stuffed Shells

1 box pasta shells
2 c diced baby bella mushrooms (replaces the meat)
2 c fresh chopped spinach (maybe even 3, really)
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
1 (8oz) package cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine mushrooms and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
I made one dish for dinner and one for the freezer for an awesome dinner later.