Giant Stuffed Pasta Shells

Ingredients

• 24 lumaconi pasta shells
• 3 tablespoons olive oil
• 1 (8 ounce) package button mushrooms, chopped
• 3 cloves garlic
• 1 (10 ounce) bag baby spinach
• 2 teaspoons ground thyme
• salt and ground black pepper, to taste
• 2 cups ricotta cheese
• 0.75 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 1 (28 ounce) jar pasta sauce
• 0.25 cup shredded mozzarella cheese
• 0.25 cup grated Parmesan cheese

Steps

1. Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, occasionally stirring, until cooked through but firm to the bite, about 8 minutes. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into mushroom mixture; season with salt and pepper. Cook and stir mixture until spinach wilts. Remove the skillet from heat and drain any excess liquid. Transfer drained mixture to a large bowl.
3. Preheat the oven to 375 degrees F (190 degrees C).
4. Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with spinach mixture. Season again with salt and pepper and stuff into pasta shells.
5. Arrange stuffed shells into a 9×11-inch baking dish. Pour pasta sauce over shells. Top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
6. Bake in the preheated oven until the cheese is melted and shells are hot, about 30 minutes.