Spinach Mushroom and Ricotta shells that even the kids will love.
1/2 nutmeg, grated
1 cup grated mozzarella cheese
1/2 cup grated pecorino romano cheese, plus extra for garnish
2 cups ricotta cheese
4 cupscrushed tomatoes or 4 cups your favorite tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 cup chopped fresh basil or 1 teaspoon dried basil
1/3 cup white wine
6 ounces of pre washed baby spinach
4 garlic cloves, minced
1 onion, diced
1 tablespoon oil
1 cup hot water
5 dried shiitake mushrooms
1 (12 ounce) packages jumbo pasta shells, cooked al dente
Preheat oven to 350 degrees.
Spray a 9x13 inch pan with nonstick spray.
Soak mushrooms in hot water.
In a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
Remove spinach from pan leaving some garlic and onions in pan.
Chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
Add the mushroom soaking water, white wine and herbs.
Season with salt and pepper.
Cook till liquid is all absorbed.
Add crushed tomatoes.
Simmer while preparing shells.
Squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.