1. Cook pasta according to package directions; drain & set aside. 2. Preheat oven to 350; grease a 13x9 pan; set aside. 3. Meanwhile, melt 3 T of the butter in a large skillet, add the 'shrooms and garlic; saute until mushroom liquid is absorbed; transfer to a large bowl. 4. Melt remaining tablespoon of butter; drop spinach bits into that and stir to coat--quickly; add this to the mushroom mixture. 5. Stir in ricotta, parmesan, egg, salt and pepper. 6. Spoon mixture into a LARGE ziplock bag, snip the corner off and squeeze filling into shells; place shells into prepared pan. 7. Melt remaining butter, over low heat; whisk in flour until smooth; cook ONE minute to let it become golden brown. 8. Whisk in half-n-half/cream, cook at medium heat, whisking constantly until it's thick and bubbly; stir in salt; add favorite cheese, stirring well until it is completely melted; pour over stuffed shells. 9. Toast the bread, cut into small cubes (toast again to get maximum crispiness--without overly BROWNING). 10. Combine in a bowl, the crumbs with shredded cheese mixture and melted butter; toss this and then sprinkle over the shells. 11. Bake uncovered for 45 minutes (bubbly). ---------------------------------------------------------------------------
Nutrition
Ingredients
