Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, 30 minute spinach&mushroom ricotta and pizza stuffed shells. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

While the pasta cooks, melt butter in a separate large saucepan over medium heat. Add flour to the garlic butter and whisk to combine and form a roux. Add milk a little at a time, whisking to incorporate roux and work out any lumps.

30 minute Spinach&mushroom ricotta and pizza stuffed shells is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. 30 minute Spinach&mushroom ricotta and pizza stuffed shells is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have 30 minute spinach&mushroom ricotta and pizza stuffed shells using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make 30 minute Spinach&mushroom ricotta and pizza stuffed shells:

1. Prepare For the spinach ricotta shells:
2. Get jumbo shell noodles
3. Get ricotta cheese
4. Take cooked frozen spinach
5. Take diced portobello mushrooms
6. Make ready pasta sauce
7. Get shredded mozzarella cheese
8. Take To taste: garlic powder, onion powder, pepper, salt and Italian seasoning
9. Prepare For the pizza shells:
10. Take jumbo pasta shells
11. Prepare pepperoni slices
12. Make ready ground sausage
13. Take pasta sauce
14. Take shredded mozzarella cheese
15. Get To taste: garlic powder, onion powder, pepper, salt and Italian seasoning

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Instructions to make 30 minute Spinach&mushroom ricotta and pizza stuffed shells:

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.

Once tortellini is cooked, pour tortellini over top of spinach leaves in colander. In baking dish, combine tortellini/spinach mixture with pasta sauce. Top with mozzarella and Parmesan cheese. Buy Clotilde's latest book, The French Market Cookbook! This post is sponsored by Revol, a French manufacturer of top-quality ceramic cookware.

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