Spinach and Mushroom Stuffed Shells

PreconceptionItalian-AmericanMediumServes 255 min

Jumbo pasta shells filled with ricotta, spinach, and mushrooms, baked in a hearty tomato sauce.

Spinach delivers a healthy dose of folate and iron, which helps replenish her stores during her period while supporting healthy DNA formation for his sperm. The lycopene-rich tomato sauce offers antioxidant protection to defend both egg and sperm cells against oxidative stress. Plus, this warm, comforting baked pasta is easy to digest when her body craves gentle, nourishing foods.

View Nutrition Facts

One serving≈970 kcal · 53 g protein

Calories970 kcal

Protein53 g

Carbs94 g · 15.9g sugar

Fat44 g · 21.5g sat

Fiber9.2 g

Sodium2,168 mg

Folate319 mcg DFE

Iron8 mg

Calcium986 mg

Choline155 mg

Iodine107 mcg

Vitamin D66 IU

Vitamin B121.9 mcg

DHA + EPA10 mg

Zinc5.7 mg

from its ingredients

Ingredients

6 oz jumbo pasta shells
8 oz ricotta cheese
4 oz shredded mozzarella cheese
1 oz grated parmesan cheese
3 cups fresh spinach, chopped
6 oz cremini mushrooms, finely diced
1 can (14-15 oz) marinara sauce
1 tbsp olive oil
2 cloves garlic, minced
1 whole egg, lightly beaten
1 tsp italian seasoning
½ tsp salt
½ tsp black pepper

Method

1Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until al dente. Drain and set aside to cool slightly.
2While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the diced mushrooms and cook until softened and moisture has evaporated, about 5 minutes. Add the garlic and chopped spinach, cooking just until the spinach wilts. Remove from heat and let cool.
3In a mixing bowl, combine the ricotta, half of the mozzarella, parmesan, the beaten egg, italian seasoning, salt, and pepper. Fold in the cooled spinach and mushroom mixture.
4Spread half of the marinara sauce evenly across the bottom of a 9x9-inch baking dish.
5Stuff each cooked shell generously with the ricotta-spinach mixture and arrange them snugly in the baking dish.
6Spoon the remaining marinara sauce over the shells, and sprinkle the remaining mozzarella on top.
7Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.

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