Cheesy spinach and mushroom stuffed shells fresh out of the oven

Cheesy Spinach and Mushroom Stuffed Shells

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Cheesy Spinach and Mushroom Stuffed Shells: A Delicious Comfort Food

If you’re a busy chef juggling work, kids, and a hundred other responsibilities, you’ve probably found yourself staring at an empty fridge at least once this week. The good news? You’re in for a treat with these Cheesy Spinach and Mushroom Stuffed Shells. This recipe not only delivers on flavor but is also so quick to whip up that you’ll feel like a kitchen magician!

Why spend hours in the kitchen when this dish can be on the table in under an hour? Trust me, your family will be asking for seconds, and you might just feel like a superstar. So, let’s dive into a world where cheesy goodness meets wholesome spinach and meaty mushrooms—perfect for a cozy family dinner or a special gathering with friends.

Why You’ll Love These Cheesy Spinach and Mushroom Stuffed Shells

This delightful dish is packed with flavor and nourishment. The combination of creamy cheese, sautéed mushrooms, and fresh spinach all stuffed inside delightful pasta shells creates a comforting meal that warms the soul. Plus, it’s a sneaky way to get those greens into your loved ones without them even noticing—like a culinary ninja!

Let’s get cooking!

Ingredients

Before we get our hands dirty, here’s what you’ll need:

  • Jumbo pasta shells: You’ll need about 20-24 shells to hold all that cheesy goodness.
  • Ricotta cheese: 15 ounces. Think creamy and dreamy!
  • Fresh spinach: 4 cups, packed. Alternatively, use frozen if you’re in a bind (just thaw and drain!).
  • Mushrooms: 1 cup, finely chopped (button or cremini work great).
  • Mozzarella cheese: 1 cup, shredded. Because life is better with cheese.
  • Parmesan cheese: ½ cup, shredded. A sprinkle of sophistication!
  • Garlic: 2 cloves, minced. Because who doesn’t love that aroma?
  • Egg: 1 large, to bind everything beautifully.
  • Olive oil: 2 tablespoons. For that perfect sauté and flavor boost.
  • Salt and pepper: To taste. Let’s keep it simple and fresh!

Directions

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). A warm kitchen is a happy kitchen, right?

  2. Cook the Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to the package instructions, usually about 9 minutes. Drain and set aside.

  3. Sauté the Vegetables: In a skillet over medium heat, combine the olive oil and minced garlic. Once fragrant, roughly 30 seconds later, add the chopped mushrooms. Cook for about 5 minutes until they are softened, followed by fresh spinach. Sauté together until the spinach is wilted, which should take an additional 3-4 minutes. Season with salt and pepper.

  4. Mix the Filling: In a large bowl, combine the ricotta cheese, sautéed mushrooms and spinach, ½ cup of mozzarella, parmesan, and the egg. Stir until well mixed. Taste and adjust the seasoning.

  5. Stuff the Shells: Spoon the delicious filling into each shell, being generous—after all, this is where all the flavor lives!

  6. Arrange and Bake: Place the filled shells in a baking dish, closely packed. Pour a bit of marinara sauce over the top, then sprinkle with the remaining mozzarella cheese.

  7. Bake to Perfection: Cover with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

  8. Serve and Enjoy: Let it cool for a few minutes before digging in. Your house will smell and feel like home!

Cooking Tips

  • Overstuffing is Encouraged: Don’t hold back—your guests will thank you for those generous helpings of cheese and veggies!
  • Frozen Spinach is Your Friend: No fresh spinach? No problem! Just make sure to drain it well after thawing.
  • Marinara Sauce Alternatives: Feel free to experiment with different sauces! Pesto or maybe even a spicy arrabbiata could add a fun twist.

A Personal Favorite

I first discovered Cheesy Spinach and Mushroom Stuffed Shells during a family dinner when my sister, Patricia, decided to host. I still remember the joy on my kids’ faces as they tackled their first bites—and then promptly asked for another helping. Since then, it’s become a go-to recipe for busy weeknights and special gatherings alike!

FAQs

Can I substitute ricotta cheese in this recipe?
Absolutely! You can use cottage cheese (just blend it for a smoother texture) or even cream cheese in a pinch.

How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them back in the oven until warmed through!

Can I make this dish ahead of time?
Yes! Prepare everything up to the baking point, cover it with foil, and refrigerate for up to a day. Just bake when you’re ready to enjoy!

So, there you have it! Cheesy Spinach and Mushroom Stuffed Shells is a recipe that ticks all the boxes: quick, delicious, and comforting. It’s sure to become a staple in your kitchen repertoire. Just think of the memories you’ll create around the dinner table, filled with laughter and tasty bites!

Now go on; grab your apron and let’s cook up some joy together!

For more delicious ideas, check out my family-friendly recipes or explore nifty cooking tips at my cooking hacks page. Happy cooking!

Meta Description

"Cheesy Spinach and Mushroom Stuffed Shells are the perfect recipe for busy days. Quick, easy, and absolutely delicious, this dish will impress everyone!"

Cheesy Spinach and Mushroom Stuffed Shells

This quick and delicious recipe combines cheesy goodness with wholesome spinach and mushrooms, making it a perfect comfort food for family dinners and gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 20-24 pieces Jumbo pasta shells
  • 15 ounces Ricotta cheese Think creamy and dreamy!
  • 4 cups Fresh spinach, packed Alternatively, use frozen if you’re in a bind (just thaw and drain).
  • 1 cup Mushrooms, finely chopped Button or cremini work great.
  • 1 cup Mozzarella cheese, shredded Because life is better with cheese.
  • ½ cup Parmesan cheese, shredded A sprinkle of sophistication!
  • 2 cloves Garlic, minced Because who doesn’t love that aroma?
  • 1 large Egg To bind everything beautifully.
  • 2 tablespoons Olive oil For that perfect sauté and flavor boost.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil and cook the jumbo shells according to the package instructions, usually about 9 minutes. Drain and set aside.
  3. In a skillet over medium heat, combine the olive oil and minced garlic. Once fragrant, about 30 seconds later, add the chopped mushrooms. Cook for about 5 minutes until softened, then add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper.
  4. In a large bowl, mix the ricotta cheese, sautéed mushrooms and spinach, ½ cup of mozzarella, parmesan, and the egg. Stir until well combined and adjust seasoning.
Stuffing and Baking
  1. Spoon the filling into each shell generously.
  2. Place the filled shells in a baking dish, pour marinara sauce over the top, and sprinkle with the remaining mozzarella.
  3. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  4. Let cool for a few minutes before serving.

Notes

Overstuffing is encouraged—your guests will appreciate those generous servings! You can also substitute fresh spinach with frozen if needed, just remember to drain it well after thawing.

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