Go Back
Exploring the delightful world of comfort food often leads us to the heartwarming embrace of pasta dishes. Among these, Cheesy Spinach and Mushroom Stuffed Shells stand out, blending rich flavors with nutritional goodness. This recipe not only tantalizes the taste buds but also provides a perfect way to incorporate vegetables into your meal. With its creamy filling and savory marinara sauce, this dish is a crowd-pleaser, whether for family dinners or gatherings with friends. In this article, we will delve into the preparation and cooking process, as well as the nutritional benefits of this delectable dish.

Cheesy Spinach and Mushroom Stuffed Shells

Discover the comforting flavors of Cheesy Spinach and Mushroom Stuffed Shells, a perfect blend of rich cheeses and nutritious vegetables. Learn how to create these delicious jumbo pasta shells filled with creamy ricotta, savory mushrooms, and vibrant spinach, all topped with marinara sauce and melted mozzarella. Ideal for family dinners or gatherings, this recipe is not only satisfying but also a great way to sneak in some veggies. Enjoy a meal that combines tradition with modern health benefits!
Print Recipe Pin Recipe

Ingredients
  

12 large pasta shells

2 cups fresh spinach, chopped

1 cup mushrooms, diced (button or cremini)

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

1 garlic clove, minced

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

2 cups marinara sauce

Olive oil

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and run under cold water to prevent them from sticking. Set aside.

      Sauté the Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the diced mushrooms and cook until they release their moisture and are golden brown, about 5-7 minutes. Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, oregano, and red pepper flakes (if using). Remove from heat and let cool slightly.

        Prepare the Filling: In a bowl, combine the sautéed vegetables with ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well until fully incorporated.

          Stuff the Shells: Spoon the filling into each cooked shell carefully, placing them open-side up.

            Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. Place the stuffed shells on top of the sauce, then spoon the remaining marinara sauce over each shell.

              Add Cheese and Bake: Sprinkle the remaining mozzarella and Parmesan cheese over the top of the shells. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

                Garnish and Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving. Enjoy your delightful cheesy spinach and mushroom stuffed shells!

                  Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings