Spinach and Mushroom Stuffed Shells Delight

$- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup mushrooms, finely diced - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (plus extra for topping) - 1/2 cup grated Parmesan cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 jar (24 oz) marinara sauce - 2 tablespoons olive oil For the best flavor, use fresh ingredients. Fresh spinach adds a vibrant color and taste. Opt for ripe mushrooms that are firm and clean. Quality ricotta cheese makes a creamy filling. Choose a good brand of marinara sauce for depth. Fresh herbs, if possible, enhance the dish’s aroma and taste. If you want a lighter dish, you can skip the ricotta and use cottage cheese. You can swap out the mushrooms for zucchini or bell peppers for a different flavor. For a vegan option, use plant-based cheeses and skip the egg. Gluten-free shells are now widely available, making this dish friendly for those with dietary needs. {{ingredient_image_2}} Before cooking, gather all your ingredients. Having everything ready makes the process smooth. Chop the spinach and mushrooms finely. This allows them to blend well in the filling. Use fresh ingredients for the best flavor. Grate the cheeses just before using them to keep them fresh. First, preheat your oven to 375°F (190°C). In a large pot, bring salted water to a boil. Add the jumbo pasta shells to the boiling water. Cook them according to the instructions on the package. Aim for al dente pasta, which means they should be firm but not hard. Once cooked, drain the shells and set them aside to cool gently. This cooling step helps avoid burns and makes them easier to handle. Heat two tablespoons of olive oil in a large skillet over medium heat. Add one small, finely chopped onion. Sauté the onion for about 3-4 minutes until it turns golden and soft. Then, add two minced garlic cloves and one cup of finely diced mushrooms. Cook this mixture for about 5-7 minutes. Stir often until the mushrooms are tender and their moisture has evaporated. Next, add two cups of chopped spinach. Cook just until the spinach wilts, which takes about 2 minutes. Remove the skillet from heat when done. This filling will be rich and flavorful, perfect for your shells. To make the best stuffed shells, focus on the filling. Use fresh ingredients for great flavor. I like to sauté the onions and garlic until soft. This brings out their natural sweetness. Ensure you cook the mushrooms well. This step helps reduce their moisture. If you want extra creaminess, add a splash of cream to the cheese mix. Don't overstuff the shells; keep them filled but not bursting. These stuffed shells shine on their own, but you can elevate them. Serve them with a side salad dressed in olive oil and vinegar. A crusty garlic bread pairs well, too. For a touch of color, garnish your dish with fresh basil leaves. A sprinkle of extra Parmesan adds a nice finish. You can also drizzle a bit of balsamic glaze for a sweet touch. Let the stuffed shells cool before storing. They can sit in the fridge for up to three days. Use an airtight container to keep them fresh. If you have leftovers, reheat them in the oven at 350°F (175°C). Cover the dish with foil to keep them moist. You can freeze them for up to three months. Just make sure to wrap them well. Pro Tips Fresh Spinach is Best: Using fresh spinach instead of frozen will give your dish a vibrant color and better texture. Don’t Overcook the Pasta: Cook the jumbo shells al dente, as they will continue to cook in the oven and you want them to hold their shape. Mix Cheeses for Flavor: Mixing different cheeses like mozzarella and Parmesan enhances the flavor profile and creaminess of the filling. Let it Rest: Allow the stuffed shells to sit for a few minutes after baking. This helps the cheese set and makes serving easier. {{image_4}} You can still enjoy stuffed shells if you need a gluten-free meal. Look for gluten-free jumbo pasta shells in stores. Many brands make pasta from rice or corn. These options taste great and hold the filling well. Always check the package for cooking times, as they may vary from regular pasta. To boost the protein in your stuffed shells, consider adding cooked chicken, turkey, or even ground beef. Simply cook the meat in the skillet with the onions and mushrooms. You can also use canned beans or lentils for a vegetarian option. This adds heartiness and flavor while keeping the dish satisfying. You can switch up the veggies in your filling based on what’s in season. Try adding zucchini, bell peppers, or even artichoke hearts. These vegetables add different flavors and textures. Just make sure to sauté them until tender before mixing them in with your cheeses. This keeps your dish fresh and exciting every time you make it! After enjoying your Spinach Mushroom Stuffed Shells, store leftovers in an airtight container. Let the dish cool to room temperature before sealing it. This helps keep the flavors fresh. You can keep it in the fridge for up to three days. Always label your container with the date. To freeze stuffed shells, first, let them cool completely. Then, place them in a freezer-safe container or wrap them tightly in plastic wrap. You can freeze them for up to three months. If you freeze them with sauce, add a layer of parchment paper before sealing to prevent freezer burn. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for about 20 minutes or until heated through. If using a microwave, heat on medium power for 2-3 minutes, checking to prevent overheating. Enjoy your delicious meal! Yes, you can prepare these stuffed shells in advance. Cook the pasta and make the filling. Then, assemble the shells in the baking dish. Cover and store them in the fridge for up to one day. When you're ready, bake them straight from the fridge. Just add a few extra minutes to the baking time. If you need a ricotta substitute, try cottage cheese. Blend it until smooth for a creamy texture. You can also use cream cheese or feta cheese. Each option will give a different flavor but will still taste great in the dish. Cooked stuffed shells last about three to five days in the fridge. Store them in an airtight container to keep them fresh. When ready to eat, just reheat them in the oven or microwave until warm. You learned how to make delicious stuffed shells with various ingredients and tips. Using quality ingredients matters for great flavor. I shared steps for easy preparation and cooking of the pasta. You can mix it up with alternatives and variations, too. Finally, proper storage helps keep your leftovers fresh longer. Enjoy your cooking and share this recipe with others!$

Spinach and Mushroom Stuffed Shells Delight

A delicious dish of jumbo pasta shells filled with a savory mixture of spinach, mushrooms, and cheeses, baked in marinara sauce.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

20 pieces jumbo pasta shells
2 cups fresh spinach, chopped
1 cup mushrooms, finely diced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
to taste salt and pepper
1 jar marinara sauce (24 oz)
2 tablespoons olive oil

Instructions

Start by preheating your oven to 375°F (190°C).
In a large pot, bring salted water to a rolling boil. Carefully add the jumbo pasta shells and cook according to package instructions until they are al dente. Once cooked, drain and set the shells aside to cool.
On medium heat, warm the olive oil in a large skillet. Add the finely chopped onion and sauté for about 3-4 minutes, or until it turns a translucent golden color.
Next, add the minced garlic followed by the diced mushrooms to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and most of their moisture has evaporated.
Stir in the chopped spinach, cooking just until it wilts, which should take about 2 minutes. Once done, remove the skillet from heat.
In a separate large bowl, mix together the ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Add the sautéed spinach and mushroom mixture along with the oregano, basil, salt, and pepper. Mix thoroughly until all ingredients are well combined.
Pour a thin layer of marinara sauce into the bottom of a 9x13 inch baking dish.
Carefully fill each cooled jumbo shell with the spinach and mushroom mixture, and place them in the baking dish with the open side facing upward.
Once all shells are neatly arranged in the dish, gently pour the remaining marinara sauce over them. Finish by sprinkling the remaining mozzarella and Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Allow the dish to cool for a few minutes before serving.

Notes

Serve in individual bowls, garnished with fresh basil and Parmesan cheese.

Keyword pasta, stuffed shells, vegetarian