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Creamy Spinach and Mushroom Stuffed Shells are a delightful culinary creation that captivates the palate with their rich flavors and comforting textures. This dish combines the robust, earthy taste of sautéed mushrooms and the vibrant freshness of spinach, all enveloped in tender pasta shells and a luscious cheese filling. For vegetarians and pasta enthusiasts alike, these stuffed shells offer a satisfying and wholesome meal that’s as appealing to the eye as it is to the taste buds.

Creamy Spinach and Mushroom Stuffed Shells

Discover the ultimate comfort food with Creamy Spinach and Mushroom Stuffed Shells. This delicious dish features tender jumbo pasta filled with a rich mixture of sautéed spinach and mushrooms, blended with creamy ricotta, mozzarella, and Parmesan cheeses. Easy to prepare, it’s perfect for family dinners or entertaining. Each bite is a delightful combination of flavors and nutrition, making it a satisfying meal for everyone. Get ready to impress with this delicious recipe!
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Ingredients
  

20 jumbo pasta shells

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (cremini or button)

5 cups fresh spinach, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

15 ounces ricotta cheese

1 cup grated mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 cup marinara sauce (homemade or store-bought)

1/4 cup heavy cream (optional)

Fresh basil leaves for garnish

Instructions
 

Prepare the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo shells according to the package directions until al dente. Drain and set aside to cool.

    Sauté vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the garlic and cook for an additional 30 seconds.

      Cook the mushrooms: Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes until they are browned and have released their moisture.

        Add spinach and season: Gradually stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season the mixture with salt, black pepper, oregano, and red pepper flakes (if using). Remove from heat and let cool slightly.

          Mix the filling: In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese (1/2 cup), and Parmesan cheese. Stir in the sautéed spinach and mushroom mixture until combined and well mixed.

            Prepare the baking dish: Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.

              Stuff the shells: Using a spoon, carefully stuff each cooked pasta shell with the spinach and mushroom filling, placing the stuffed shells seam-side up in the baking dish.

                Top with sauce and cheese: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered. Drizzle with heavy cream for extra creaminess, if desired. Sprinkle the remaining mozzarella cheese on top.

                  Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.

                    Serve: Let the stuffed shells cool for a few minutes. Garnish with fresh basil leaves before serving.

                      Prep Time, Total Time, Servings:

                        30 minutes | 1 hour | 4 servings