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Cheesy Spinach and Mushroom Stuffed Shells are a delicious and comforting dish that brings warmth and satisfaction to any dinner table. This Italian-American classic combines the goodness of jumbo pasta shells with a rich and creamy filling, making it a perfect choice for families and gatherings alike. The appeal of this dish lies not only in its delectable flavors but also in its ability to incorporate healthy vegetables into a meal. With fresh spinach and savory mushrooms, each bite offers a burst of flavor balanced by the creamy, cheesy filling that melts in your mouth.

My family can't get enough of this! I'm using twice the ingredients for the next one.

Indulge in the comfort of Cheesy Spinach and Mushroom Stuffed Shells, a delightful dish that combines jumbo pasta shells with a creamy filling of ricotta, mozzarella, fresh spinach, and savory mushrooms. Perfect for family dinners or gatherings, this recipe showcases the best of Italian-American cuisine while sneaking in nutritious ingredients. With a flavorful marinara sauce on top, each bite offers a satisfying burst of flavor that everyone will love. Perfect for any occasion, this dish is both comforting and impressive. Enjoy the home-cooked goodness!
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Ingredients
  

24 jumbo pasta shells

2 cups fresh spinach, chopped

2 cups mushrooms, diced

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups marinara sauce

2 tablespoons olive oil

Fresh basil for garnish (optional)

Instructions
 

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

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

      Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced mushrooms and sauté for about 5 minutes, until they begin to soften. Then, add the chopped spinach and cook for an additional 2-3 minutes until wilted. Remove from heat and let it cool slightly.

        Prepare Cheese Mixture: In a large bowl, combine the ricotta cheese, half of the mozzarella cheese (1/2 cup), grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix thoroughly, then fold in the sautéed spinach and mushroom mixture.

          Fill Shells: Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Take each jumbo shell and fill it generously with the cheese and vegetable mixture. Place the filled shells on top of the marinara sauce in the baking dish.

            Add Sauce & Cheese: Pour the remaining marinara sauce over the stuffed shells, making sure to cover them evenly. Sprinkle the remaining mozzarella cheese on top.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until bubbly and golden on top.

                Serve: Remove the dish from the oven and allow it to cool slightly. Garnish with fresh basil if desired. Serve warm and enjoy!

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6