Cheesy Broccoli Spinach And Mushrooms With Shells Recipes

Steps:

• Set oven to 375 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large bowl toss the cooked shells, cooked broccoli and spinach with 1-2 tablespoons oil; set aside.
• In a heavy saucepan melt butter over medium heat; add in onion and saute for about 5 minutes (adding in the garlic if using the last 2-3 minutes of cooking).
• Add in mushrooms; cook for about 5-6 minutes or until they release their moisture.
• Add in flour; stir for 1 minute.
• Gradually add in milk; cook stirring/whisking constantly for about 8 minutes.
• Add in 1-1/2 cups shredded cheese, whipping cream, nutmeg, stirring over low heat until the cheese melts, then season with salt and pepper to taste.
• Pour over the shells and veggies in the bowl; toss to coat and transfer to baking dish.
• Sprinkle with Parmesan cheese (as much as desired).
• Bake for about 40-45 minutes or until hot and bubbly.

Steps:

• Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water., Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top., Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.