1cupParmigiano Reggiano cheese - shredded and divided
8ouncesMozzarella cheese - shredded and divided
Salt and pepper to taste
124-ouncejar marinara or spaghetti sauce
2tablespoonswater
Instructions
Cook shells in boiling water for 9 minutes. Stir several times to keep them from sticking to the bottom. Drain and place on a cookie sheet to cool.
Meanwhile, melt butter in a large skillet and add mushrooms. Saute until browned. Remove from pan to medium mixing bowl. Add spinach and garlic to a hot skillet and saute until wilted. Drain well in a colander, pressing with the back of a spoon to remove as much moisture as possible. Chop and add to mushrooms.
Combine ricotta, Mascarpone, half of the Parmesan, and half of the Mozzarella with spinach and mushrooms. Season with salt and pepper.
Fill each shell with spinach and mushroom and cheese mixture.
Add water to half of the prepared sauce and pour it into the bottom of a 9 x 13-inch dish. Place shells on top of the sauce, open side up.
Pour the remaining sauce over the top of the shells. Sprinkle remaining Mozzarella and Parmesan over shells