Recipe: Creamy Shells with Spinach and Mushrooms (Barilla Pasta recipe)

CREAMY SHELLS WITH SPINACH AND MUSHROOMS

1 (16 ounce) package Barilla Medium or Large Shells
1 (12 ounce) can evaporated niilk
1 cup (4 ounces) grated Parmesan cheese, divided use
4 ounces brick cheese, cubed (about 3/4 cup)
4 tablespoons butter or margarine
2 tablespoons olive or vegetable
1 small onion, chopped
3 cloves garlic, minced
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
1 1/2 cups (4 ounces) sliced mushrooms

Cook pasta shells according to package directions; drain.

Meanwhile, heat evaporated milk, Parmesan (reserving 2 tablespoons for topping) and brick cheese in small saucepan over medium heat until cheeses melt, stirring frequently. Set aside.

Heat butter and oil in large skillet over medium-high heat. Add onion and garlic; cook about 5 minutes, stirring occasionally, until onion is transparent. Add spinach and mushrooms; cook 5 minutes, stirring occasionally.

Stir cheese mixture into skillet; mix well. Pour over hot drained pasta shells on platter; sprinkle the reserved Parmesan.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Barilla Perfect Pasta, Favorite Brand Name Recipes #74, 2001