Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, spinach mushroom chorizo stuffed shells. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
With meaty chunks of mushroom and toothsome pasta. Perfect for a meatless family dinner. I guess there are a lot of days like that in my life because today's recipe is for cheese stuffed pasta.
Spinach Mushroom Chorizo Stuffed Shells is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Spinach Mushroom Chorizo Stuffed Shells is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook spinach mushroom chorizo stuffed shells using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Spinach Mushroom Chorizo Stuffed Shells:
- Take 12 oz jumbo shells
- Take 32 oz ricotta cheese
- Get 8 oz fresh chorizo
- Make ready 3 cups mushroom, chopped
- Take 9 oz spinach, stems removed and chopped
- Prepare 2 cups grated parmesan, from the block
- Make ready 1 1/2 cup mozzarella, grated
- Get 1 medium yellow onion, finely chopped
- Prepare 5 medium garlic cloves, minced
- Prepare 24 oz tomato sauce
- Make ready 1 egg
- Get 1 tsp dried basil
- Take 2 tsp sugar
- Take 1/2 tsp salt
- Prepare 1/4 tsp ground black pepper
- Take Pinch nutmeg, oregano and parsley
- Prepare 1 9x13 baking dishes, 1 medium rounded baking dish
Top with reserved cup ½ sauce and Parmesan. You can stuff the shells the night before and pop them in the refrigerator. Top with the sauce and cheese when you're ready to bake. Bring a large pot of salted water to a boil.
Instructions to make Spinach Mushroom Chorizo Stuffed Shells:
- Bring a large pot (8qt?) of salted water–1 tsp per quart–to a boil over high heat. Cook the pasta according to package directions for 8 minutes, or al dente. Drain. DO NOT RINSE SHELLS.
- Place and separate shells open-side down on plastic cutting sheet to dry. Once dry, spray baking sheets with oil and place them in right side up.
- Heat 1 tsp of olive oil in a large saucepan over medium heat. Add chopped onion, garlic and chorizo and cook until browned, about 10 minutes.
- Add full jar of tomato sauce, season with sugar, salt, and freshly ground black pepper, and simmer until sauce is slightly thickened, at least 10 minutes. Set aside to cool slightly.
- Combine remaining ingredients–mushroom, spinach, ricotta, mozzarella, ONE cup/half of the parmesan, lightly beaten egg, basil, pinch of: nutmeg, ground oregano and parsley in a large bowl and mix to evenly combine.
- Spoon half of the prepared meat sauce in mixture. Stuff each pasta shell with a heaping tablespoon of the filling and arrange the stuffed shells in the dish. Spoon remaining sauce over the shells and cover with aluminum foil.
- Top with remaining parmesan and mozzarella cheese. Cover with foil. Heat the oven to 375°F and arrange a rack in the middle. Bake until pasta is cooked through and sauce begins to bubble, about 25 minutes.
- Remove foil. Broil for 2-5 minutes.
The shells are cooked al dente stuffed with creamy cheese and tender baby spinach topped with a tomato mushroom sauce then cooked in the oven where they plump up. This is my own personal recipe. Not very vegan very vegetarian meal! And easy inexpensive meal will leave you satisfied. Ingredients used in video: -Green pepper -Mushrooms -Red.
So that is going to wrap it up for this special food spinach mushroom chorizo stuffed shells recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
