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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.