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If you’re looking for a rich pasta dish that is completely over the top and delicious, then you have come to the right place. These Spinach & Mushroom Stuffed Shells are sure to have everyone singing your praises and going back for a second helping. Baked in a homemade cream sauce and stuffed with ricotta, there’s no shortage of cheesiness in this recipe. Serve them for your next special occasion or just indulge on your typical weeknight, there’s no way to go wrong with a recipe this tasty!
You start out by sauteing the mushrooms with a bit of butter and thyme until they’re perfectly tender. Next, you’ll cook the garlic and additional herbs like basil and oregano until fragrant (the best smell!). Flour will then be stirred in to create a roux to thicken the sauce, followed by the white wine and milk. You could substitute in broth for the wine, but we must say, the flavor from the wine really is amazing!
As the sauce cooks, mix together the ricotta, spinach, and mozzarella cheese. This is the mixture the shells will be stuffed with once you’re ready for assembly!
Baked pasta dishes make for amazing comfort food, especially when you need to feed a crowd. This dish can also be prepped ahead of time and then baked right before you’re ready to eat. One less thing to worry about! They’re elegant enough for any dinner party, but also so delicious that you’ll want to have them regularly. We hope your crew loves them as much as we do!
Spinach & Mushroom Stuffed Shells
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.
Recipe adapted from Halfbakedharvest.com