Giant ricotta stuffed shells with creamy and delicious mozzarella and spinach make the most amazing and quick weeknight dinner. It’s a completely vegetarian dinner that uses only a couple of pantry ingredients and is easy enough for weeknight dinners! Vegetarian, Vegetarian Recipes Dinner, Vegetarian Meal Prep, Vegetarian Recipes, Vegetarian Meals , Vegetarian Dinner
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 2 tbsp + 2 tbsp toasted sesame oil 2 large carrots, peeled, julienned 1 red bell pepper, deseeded, julienned 2 cups broccoli florets 2 cups, sliced shiitake mushrooms etc.
Instructions:
Step 1. First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps.
Step two, Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid.
After it, In the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper
