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Wild Mushroom and Spinach Stuffed Shells
Ingredients
  • 6 ounces jumbo shell pasta (20 shells)
  • 1 ¾ teaspoons kosher salt, divided, plus more for cooking pasta
  • 3 tablespoons olive oil, divided, plus more for baking dish
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 28-oz. can crushed tomatoes
  • ¾ teaspoon freshly ground black pepper, divided
  • 8 ounces sliced mixed wild mushrooms (such as shiitake, oyster, and cremini)
  • 5 ounces baby spinach, roughly chopped (5 cups)
  • 1 16-oz. container whole-milk ricotta cheese
  • 1 cup grated Parmesan cheese
Steps
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