أصداف المعكرونة بالسبانخ

Heat olive oil in a pot over medium heat, add onions and mushrooms, and sauté for 5 minutes.

Add the squeezed spinach to the pot, along with salt and nutmeg, stir well, and let it cook for another 5 minutes.

Meanwhile, cook the shell pasta in boiling water until half-cooked, then drain and rinse with cold water.

Stuff each pasta shell with a tablespoon of the spinach and mushroom filling.

Arrange the stuffed shells side by side in a heatproof serving dish.

To prepare the sauce: dissolve the mushroom soup mix in warm water, then heat it on the stove. Add the cooking cream, stir well, and let it simmer for 5 minutes until it thickens.

Pour the prepared sauce over the stuffed shells, then sprinkle the mozzarella cheese on top.

Bake the dish in a preheated oven at 180°C (356°F) for 20–30 minutes, until the cheese is melted and bubbly.