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Cheesy Spinach and Mushroom Stuffed Shells: The Ultimate Comfort Food You Deserve

  • Author: Chef Mia
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 60 minutes
  • Yield: 6 1x
  • Method: Main Course
  • Cuisine: Italian-American

Description

Jumbo pasta shells stuffed with a creamy mixture of spinach, mushrooms, and three kinds of cheese, baked in a savory tomato sauce until bubbly and golden. The ultimate comfort food for a cozy night in.

Ingredients

Scale
  • 12 ounces jumbo pasta shells
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 5 ounces fresh baby spinach
  • 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 24 ounces marinara sauce
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook jumbo shells according to package directions until al dente. Drain and rinse with cold water; set aside.
  3. In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until golden and tender, about 5-7 minutes.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add fresh spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
  6. In a large bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan cheese, egg, salt, pepper, red pepper flakes (if using), and the cooked spinach-mushroom mixture. Stir well.
  7. Spread half of the marinara sauce evenly in the bottom of a 9×13-inch baking dish.
  8. Stuff each cooked shell with a generous spoonful of the cheese-spinach mixture and place in the baking dish, open side up.
  9. Pour remaining marinara sauce over the stuffed shells.
  10. Sprinkle with remaining 1 cup mozzarella cheese.
  11. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
  12. Let rest for 5 minutes. Garnish with fresh basil if desired. Serve warm.

Notes

For a vegetarian version, ensure your marinara sauce does not contain meat. You can also add a pinch of nutmeg to the ricotta mixture for extra warmth. Stuffed shells can be assembled a day ahead and refrigerated; add 10 minutes to covered bake time.

Nutrition

  • Calories: 520
  • Sugar: 9g
  • Fat: 26g
  • Carbohydrates: 43g
  • Protein: 26g

Find it online: https://exorecipes.com/cheesy-spinach-mushroom-stuffed-shells/