Name: Spinach & Sundried Tomato Porcini Stuffed Shells
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: X
Ingredients: 1 jar Bertolli® Portobello Mushroom Sauce; 1 lb. Ricotta cheese; 2 cups shredded mozzarella cheese (about 8 oz.), divided; 1/4 cup grated Parmesan cheese; 3 eggs slightly beaten; 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry; 1/4 cup chopped sun-dried tomatoes packed in oil; 1/8 tsp. ground black pepper; 1 package (12 oz.) jumbo shells pasta, cooked according to package and drained

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Spinach & Sundried Tomato Porcini Stuffed Shells

Spinach & Sundried Tomato Porcini Stuffed Jumbo Shells

Yield
Serves 8

Prep Time
30 minutes

Cook Time
25 minutes

Add a touch of elegance to your dinner with these Spinach & Sundried Tomato Porcini Stuffed Shells. Everyone at the table will enjoy the rich flavor of jumbo pasta shells stuffed with Parmesan and Mozzarella cheese, sundried tomatoes, and spinach. Porcini mushrooms with white truffle oil sauce top off the flavor profile perfectly.