This Spinach and Mushroom Stuffed Shells Recipe is a creamy and cheesy recipe, which is made with whole-milk ricotta and cremini mushrooms. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.
Jump to RecipeSpinach and Mushroom Stuffed Shells Recipe Ingredients
- 1 1/2 tsp. kosher salt, plus more for the pasta
- 12 oz. jumbo pasta shells (25 to 30)
- 2 Tbsp. olive oil
- 1 lb. cremini mushrooms, thinly sliced
- 2 tsp. fresh thyme, chopped
- 4 garlic cloves, minced
- 2 16-ounce containers whole-milk ricotta
- 3 scallions, chopped
- 1 large egg, beaten
- 2 cups shredded low-moisture mozzarella
- 3/4 cup grated parmesan
- Black pepper, to taste
- 2 Tbsp. salted butter
- 2 Tbsp. all-purpose flour
- 1/2 cup dry white wine
- 3 cups half-and-half
- 1 5-ounce package baby spinach, chopped
- 2 tsp. grated lemon zest
- Green salad, for serving
How To Make Spinach and Mushroom Stuffed Shells
- Cook the Pasta Shells: Preheat your oven to 400°F (200°C). Bring a large pot of heavily salted water to a boil. Add the jumbo shells and cook for 1 minute less than the package directs for al dente. Drain carefully and spread the shells out on a baking sheet to cool slightly and prevent sticking.
- Sauté the Mushroom Mixture: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are well-browned, about 4 to 6 minutes. Reduce the heat to medium, stir in the thyme and half of the minced garlic, and cook for 1 more minute until fragrant. Scrape the mixture into a large bowl to cool.
- Prepare the Ricotta Filling: To the bowl with the cooled mushrooms, add the ricotta, scallions, beaten egg, 1 cup of mozzarella, and ½ cup of parmesan. Stir everything together until well combined. Season with ½ teaspoon of salt and a few grinds of black pepper.
- Make the Cream Sauce: Melt the butter in a large saucepan over medium heat. Add the remaining garlic and cook until sizzling, about 30 seconds. Whisk in the flour to make a paste (a roux) and cook for 1 minute. Slowly pour in the white wine, whisking constantly. Bring to a simmer, then gradually whisk in the half-and-half. Return to a simmer, add the chopped spinach, and cook until it has wilted, about 3 minutes. Stir in the lemon zest and season with 1 teaspoon of salt and pepper.
- Assemble the Dish: Spoon the mushroom and ricotta mixture evenly into each cooked pasta shell.
- Bake the Shells: Spread about one-third of the creamy spinach sauce in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in a single layer in the dish. Ladle the remaining sauce over the top. Sprinkle with the remaining 1 cup of mozzarella and ¼ cup of parmesan. Bake for 25 to 30 minutes, until the sauce is bubbly and the top is golden brown. Let it rest for 15 minutes before serving with a green salad.
Recipe Tips
- How to keep pasta shells from tearing? Be gentle! Cook them slightly less than the package directions (al dente) so they are sturdy. When draining, don’t just dump them in a colander. Use a slotted spoon to lift them out. Spreading them on a baking sheet to cool prevents them from steaming and sticking together.
- Can I make this dish ahead of time? Yes, this is a great make-ahead meal. You can assemble the entire dish, cover it with foil, and refrigerate it for up to 24 hours. You may need to add 10-15 minutes to the baking time when cooking from cold.
- How can I make stuffing the shells easier? For a cleaner, faster process, transfer the ricotta filling to a large zip-top bag, snip off one corner, and pipe the filling into the shells.
- What if my cream sauce is lumpy? To ensure a smooth sauce, whisk constantly as you add the wine and half-and-half. Adding the liquid slowly at first helps the flour paste incorporate smoothly.
What To Serve With Spinach and Mushroom Stuffed Shells
This rich pasta bake is a satisfying meal on its own, but pairs well with simple, fresh sides.
- A simple green salad with a lemon or balsamic vinaigrette.
- Garlic bread or crusty bread for soaking up the sauce.
- Steamed or roasted asparagus.
- A glass of crisp white wine, like Sauvignon Blanc.
How To Store Spinach and Mushroom Stuffed Shells
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F (175°C) oven until warmed through.
Freeze: You can freeze the assembled, unbaked dish. Cover it tightly with a layer of plastic wrap and then a layer of foil. Freeze for up to 3 months. Bake from frozen, covered, for about 1 hour, then uncover and bake for another 15-20 minutes until bubbly.
Spinach and Mushroom Stuffed Shells Nutrition Facts
- Serving Size: 1/6 of the dish
- Calories: 750kcal
- Carbohydrates: 50g
- Fat: 48g
- Protein: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, cooked shredded chicken or crumbled Italian sausage would be a delicious addition. You can mix it into the ricotta filling before stuffing the shells.
Definitely. Fontina or Gruyère would be great substitutes for mozzarella for a nuttier flavor. You can also use pecorino romano instead of parmesan.
No, you can omit it if you prefer. Simply substitute the wine with an equal amount of chicken or vegetable broth to deglaze the pan.
Try More Recipes:
- Spinach and Feta Chicken Burgers Recipe
- Spinach and Artichoke Baked Eggs Recipe
- Spanakopita (Greek Spinach Pie) Recipe
Spinach and Mushroom Stuffed Shells Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy6
servings30
minutes45
minutes750
kcalJumbo pasta shells filled with a savory blend of ricotta, parmesan, and sautéed mushrooms, baked in a luscious, creamy spinach and white wine sauce until bubbly and golden.
Ingredients
12 oz. jumbo pasta shells
1 lb. cremini mushrooms
2 containers whole-milk ricotta
2 cups mozzarella & 3/4 cup parmesan
1 egg & 3 scallions
Fresh thyme, garlic, salt, pepper
For the sauce: butter, flour, dry white wine, half-and-half, spinach, lemon zest
Directions
- Cook pasta shells until just al dente; drain and set aside.
- Sauté mushrooms with thyme and garlic; cool. Mix with ricotta, scallions, egg, 1 cup mozzarella, and ½ cup parmesan.
- Make the sauce: Create a roux with butter, garlic, and flour. Whisk in wine, then half-and-half. Add spinach and lemon zest.
- Fill the cooked shells with the ricotta mixture.
- Spread some sauce in a 9×13 dish, arrange the shells, and top with remaining sauce.
- Sprinkle with remaining mozzarella and parmesan.
- Bake at 400°F for 25-30 minutes until bubbly. Rest before serving.
Notes
- Don’t Overcook the Pasta: The shells will continue to cook in the oven, so pulling them from the water when they are still firm to the bite is crucial to prevent them from becoming mushy.
- Brown the Mushrooms Well: Take the time to get a deep, golden-brown color on the mushrooms. This develops a huge amount of savory, umami flavor that is key to the filling.
- Whole-Milk Ricotta: For the creamiest, richest filling, use whole-milk ricotta. Skim-milk versions can sometimes be grainy or watery.
- Resting is Important: Letting the dish rest for at least 15 minutes before serving is essential. It allows the molten sauce and filling to set up, ensuring the shells don’t fall apart when you serve them.
