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Keto Stuffed Shells with Spinach, Mushrooms, and Parmesan Cheese: A Low-Carb Twist on an Italian Classic

Embark on a culinary journey to savor the delectable Keto Stuffed Shells with Spinach, Mushrooms, and Parmesan Cheese—a low-carb reimagination of the beloved Italian dish that will tantalize your taste buds without compromising your keto lifestyle. Immerse yourself in a symphony of flavors as you relish the tender shells stuffed with a savory mixture of spinach, mushrooms, and melty parmesan cheese, all enveloped in a rich and creamy sauce.

Ingredients:

  • 1 package (12 ounces) keto-friendly pasta shells
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped spinach
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup ricotta cheese
  • 1/4 cup heavy cream
  • 1/4 cup grated mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions:

  1. Prepare the Keto Pasta Shells: Cook the keto-friendly pasta shells according to the package instructions. Drain and set aside.
  2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and mushrooms, and sauté until softened. Stir in the spinach and cook until wilted.
  3. Make the Filling: In a mixing bowl, combine the ricotta cheese, heavy cream, 1/4 cup Parmesan cheese, mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Stir in the cooked spinach, mushroom, and onion mixture.
  4. Stuff the Shells: Stuff each pasta shell with the filling. Place the stuffed shells in a baking dish.
  5. Bake: Preheat the oven to 375°F (190°C). Bake the stuffed shells for 20-25 minutes, or until the cheese is melted and bubbly.
  6. Garnish and Serve: Sprinkle the remaining 1/4 cup Parmesan cheese on top of the stuffed shells. Garnish with fresh parsley or basil. Serve hot.

Tips:

  • To save time, you can use pre-cooked spinach. Just make sure to squeeze out any excess water before adding it to the filling.
  • If you don’t have heavy cream, you can substitute it with unsweetened almond milk.
  • Feel free to add other keto-friendly vegetables to the filling, such as chopped zucchini or bell peppers.
  • Serve the stuffed shells with a side of keto-friendly marinara sauce for an extra burst of flavor.
  • These stuffed shells can be made ahead of time and reheated in the oven when ready to serve.

Variations:

  • For a vegetarian version, omit the ricotta cheese and use additional Parmesan cheese instead.
  • For a spicier dish, add a pinch of red pepper flakes to the filling.
  • If you like a crispy topping, sprinkle some almond flour or crushed pork rinds on top of the stuffed shells before baking.
  • For a cheesy twist, use a mixture of mozzarella and provolone cheese for the filling.
  • Experiment with different types of mushrooms, such as shiitake or oyster mushrooms.

Now, indulge in this delectable culinary creation and savor the perfect balance of flavors and textures. The stuffed shells will transport you to a world of culinary delight, leaving you craving more. So, gather your ingredients, put on your apron, and embark on this gastronomic adventure. Happy cooking and enjoy your delicious, low-carb Keto Stuffed Shells with Spinach, Mushrooms, and Parmesan Cheese!