Giant Stuffed Pasta Shells

24 lumaconi pasta shells

3 tablespoons olive oil

1 (8 ounce) package button mushrooms, chopped

3 cloves garlic

1 (10 ounce) bag baby spinach

2 teaspoons ground thyme

salt and ground black pepper, to taste

2 cups ricotta cheese

¾ cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 (28 ounce) jar pasta sauce

¼ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

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

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 the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.

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

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

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

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