Creamy Spinach and Mushroom Stuffed Shells

When it comes to comfort food, few dishes evoke the same warmth and satisfaction as stuffed pasta shells. These delightful morsels, filled to the brim with creamy fillings and baked in luscious sauces, have earned their place in kitchens around the world. The combination of ricotta cheese, earthy mushrooms, and nutritious spinach in our creamy spinach and mushroom stuffed shells makes for a wholesome meal that is both indulgent and nourishing. This dish is not only a feast for the taste buds but also a tribute to the joys of homemade cooking, where the process is just as rewarding as the final product.

Indulge in the comforting delight of creamy spinach and mushroom stuffed shells, a dish that embodies warmth and satisfaction. Filled with a rich blend of ricotta, mozzarella, and Parmesan, along with earthy mushrooms and fresh spinach, this recipe is both nourishing and delicious. Perfect for family meals or special occasions, these customizable pasta shells can cater to various dietary preferences. Dive into the simple preparation process and enjoy a hearty meal bursting with flavor and nutrition.

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Ingredients

12 large jumbo pasta shells

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, diced (baby bella or cremini recommended)

5 cups fresh spinach, roughly chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper, to taste

1 cup marinara sauce (store-bought or homemade)

Fresh basil, for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Pasta Shells: In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until softened. Add the diced mushrooms and cook for an additional 4-5 minutes until they release moisture and begin to brown.

Add Spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season the mixture with salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.

Prepare the Cheese Mixture: In a large bowl, combine the ricotta cheese, half of the mozzarella cheese (½ cup), grated Parmesan cheese, and the cooled mushroom and spinach mixture. Mix well until fully combined.

Stuff the Shells: Take one pasta shell and spoon a generous amount of the spinach and mushroom filling into it. Repeat this process with the remaining shells until all filling is used.

Assemble the Dish: Spread half of the marinara sauce on the bottom of a baking dish. Carefully place the stuffed shells on top of the sauce. Pour the remaining marinara sauce over the shells and sprinkle the remaining mozzarella cheese on top.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil, if desired. Serve warm and enjoy!

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4