Giant Stuffed Pasta Shells

1 . Stage

Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, occasionally stirring, until cooked through but firm to the bite, about 8 minutes. Drain.

2 . Stage

Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into mushroom mixture; season with salt and pepper. Cook and stir mixture until spinach wilts. Remove the skillet from heat and drain any excess liquid. Transfer drained mixture to a large bowl.

3 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

4 . Stage

Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with spinach mixture. Season again with salt and pepper and stuff into pasta shells.

5 . Stage

Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over shells. Top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.

6 . Stage

Bake in the preheated oven until the cheese is melted and shells are hot, about 30 minutes.