Giant Stuffed Pasta Shells

Ingredients

• lumaconi pasta shells
• tablespoon solive oil
• (8 ounce) packagebutton mushrooms, chopped
• clove sgarlic
• (10 ounce) bagbaby spinach
• teaspoon sground thyme
• salt and ground black pepper, to taste
• cup sricotta cheese
• 3/4 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• (28 ounce) jarpasta sauce
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

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 9x11 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.