Spinach & Mushroom Stuffed Shells
Spinach & Mushroom Stuffed Shells
Servings: Serves 8-10
Ingredients
- ½ cup butter (1 stick)
- 3 cups cremini mushrooms, chopped
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons oregano
- 3 cloves garlic, minced
- Salt and pepper to taste
- ¼ cup flour
- 2 cups whole milk
- 1 ½ cups white wine or broth
- 3 cups mozzarella cheese, divided
- ½ cup grated parmesan cheese
- 1 lb jumbo pasta shells, cooked according to package
- 2 cups ricotta cheese
- 18 oz frozen spinach, thawed and well drained
Preparation
- Preheat oven to 350 degrees F and grease a 9x13 baking dish.
- In a large pot, melt 2 tablespoons of the butter and then add the chopped mushrooms. Cook over medium heat for 4-5 minutes and then add the thyme and salt and pepper to taste. Cook for an additional 3-4 minutes and then remove from skillet and set aside.
- Using the same skillet, add the rest of the butter, basil, oregano, and garlic. Cook until fragrant, about 30 seconds then stir in the flour. Cook for 1 minute then mix in the wine and milk. Stirring constantly, bring this mixture to a boil and cook for 2 minutes, then remove from heat and stir in ½ cup of the mozzarella cheese.
- In a large bowl, mix together the ricotta, 2 cups of mozzarella cheese, and the spinach.
- Spoon about 1 cup of the cream sauce into the bottom of the baking dish and spread into an even layer. Stuff shells with the ricotta mixture and place in the baking dish. Sprinkle with the remaining mozzarella cheese, the rest of the cheese sauce, and then the parmesan.
- Finally, top with the cooked mushroom and then bake for 30-35 minutes or until sauce is bubbling.
