30 minute Spinach&mushroom ricotta and pizza stuffed shells. 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.

Ingredients of 30 minute Spinach&mushroom ricotta and pizza stuffed shells

1. You need of For the spinach ricotta shells:.
2. Prepare 10 of jumbo shell noodles.
3. It’s 1.5 cups of ricotta cheese.
4. Prepare 1 cup of cooked frozen spinach.
5. It’s 1/2 cup of diced portobello mushrooms.
6. You need 1 cup of pasta sauce.
7. You need 1/2 cup of shredded mozzarella cheese.
8. You need of To taste: garlic powder, onion powder, pepper, salt and Italian seasoning.
9. Prepare of For the pizza shells:.
10. It’s 10 of jumbo pasta shells.
11. It’s 20 of pepperoni slices.
12. Prepare 1/2 lb of ground sausage.
13. You need 1 cup of pasta sauce.
14. Prepare 1/2 cup of shredded mozzarella cheese.
15. Prepare of To taste: garlic powder, onion powder, pepper, salt and Italian seasoning.

This cheesy spinach chicken gnocchi is a simple and easy dinner that's ready in less than thirty minutes! Made with fresh spinach and shredded chicken and cheese, it's so delicious and the kids will love it too!. Making this dip is incredibly simple. This quick and healthy skillet chicken recipe has delicious flavors of garlic and spinach, cooked in a creamy (dairy free) sauce, making this a go-to winter recipe.

30 minute Spinach&mushroom ricotta and pizza stuffed shells instructions

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..

Buy Clotilde's latest book, The French Market Cookbook! This post is sponsored by Revol, a French manufacturer of top-quality ceramic cookware. Thank you for supporting the brands that support Chocolate & Zucchini. Place spinach leaves in a colander. Once tortellini is cooked, pour tortellini over top of spinach leaves in colander.