Spinach and Mushroom Stuffed Shells

Spinach and Mushroom Stuffed Shells have become a staple in our home, especially on those cozy weeknights when comfort food is a must. There’s something truly magical about the combination of tender pasta shells bursting with a savory, earthy filling of spinach and mushrooms, all blanketed in a rich, flavorful sauce. From the moment the aroma starts wafting through the kitchen, promising a delicious meal, to the satisfying first bite that delivers a perfect balance of textures and tastes, this dish is a winner. Even my picky eaters, who usually give vegetables a wide berth, eagerly devour these stuffed shells. It’s become our go-to recipe for potlucks and family gatherings too, always disappearing quickly and earning rave reviews. If you’re looking for a vegetarian dish that’s both hearty and flavorful, that’s sure to impress both family and friends, look no further – these Spinach and Mushroom Stuffed Shells are a guaranteed crowd-pleaser.

Ingredients for Spinach and Mushroom Stuffed Shells

• Jumbo Pasta Shells: 1 box (about 24 shells). These large shells are perfect for holding a generous amount of filling.
• Fresh Spinach: 1 pound, roughly chopped. Provides a healthy dose of greens and a subtle earthy flavor.
• Cremini Mushrooms: 1 pound, sliced. Adds a meaty texture and umami depth to the filling.
• Ricotta Cheese: 15 ounces (about 2 cups). Forms the creamy base of the filling, binding everything together.
• Parmesan Cheese: 1 cup, grated. Enhances the savory flavor and adds a salty, nutty note.
• Mozzarella Cheese: 1 cup, shredded. Melts beautifully, creating a gooey and cheesy topping.
• Onion: 1 medium, finely chopped. Forms the aromatic base of the filling, adding sweetness and depth.
• Garlic: 3 cloves, minced. Essential for flavor, adding pungency and aroma to the filling.
• Olive Oil: 3 tablespoons. Used for sautéing vegetables and adding richness.
• Dried Oregano: 1 teaspoon. Adds a classic Italian herb flavor to the filling.
• Dried Basil: 1 teaspoon. Complements the oregano and enhances the overall herb profile.
• Red Pepper Flakes: 1/4 teaspoon (optional). Adds a subtle hint of heat to balance the richness.
• Salt and Black Pepper: To taste. Essential for seasoning and enhancing all the flavors.
• Marinara Sauce: 2 jars (about 48 ounces). Provides a flavorful base for baking the stuffed shells and adds moisture.

Instructions for Making Spinach and Mushroom Stuffed Shells

1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions, or until they are al dente. Be careful not to overcook them, as they need to be sturdy enough to hold the filling. Once cooked, gently drain the shells and rinse them under cold water to stop the cooking process and prevent them from sticking together. Set aside to cool slightly.
2. Prepare the Vegetables: While the pasta is cooking, prepare the vegetables for the filling. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Sauté the Mushrooms and Garlic: Add the sliced cremini mushrooms to the skillet with the onions. Cook, stirring occasionally, until the mushrooms have released their moisture and are tender and browned, about 8-10 minutes. As the mushrooms cook, they will shrink in size and deepen in flavor. Once the mushrooms are nicely browned, add the minced garlic and red pepper flakes (if using) to the skillet. Cook for another minute, until the garlic is fragrant, being careful not to burn it.
4. Wilt the Spinach: Add the roughly chopped fresh spinach to the skillet with the mushroom mixture. You may need to add the spinach in batches as it wilts down significantly. Cook, stirring frequently, until the spinach is completely wilted and tender, about 3-5 minutes. Once wilted, remove the skillet from the heat.
5. Combine the Filling Ingredients: In a large bowl, combine the ricotta cheese, half of the grated Parmesan cheese (1/2 cup), dried oregano, dried basil, salt, and black pepper. Stir well to combine all the ingredients and create a smooth and creamy base for the filling.
6. Incorporate the Vegetable Mixture: Add the cooked spinach and mushroom mixture to the bowl with the ricotta cheese mixture. Stir gently to combine everything thoroughly, ensuring the vegetables are evenly distributed throughout the cheese mixture. Taste the filling and adjust seasoning with salt and pepper as needed.
7. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish, approximately 9×13 inches, with the remaining 1 tablespoon of olive oil or cooking spray.
8. Assemble the Stuffed Shells: Spread a thin layer of marinara sauce (about 1 jar) evenly over the bottom of the prepared baking dish. This will prevent the shells from sticking and add moisture to the bottom of the dish.
9. Stuff the Pasta Shells: Take a cooked jumbo pasta shell and carefully spoon a generous amount of the spinach and mushroom filling into it. Use your fingers or a small spoon to gently pack the filling into the shell, ensuring it is nicely stuffed. Repeat this process with all the remaining pasta shells and filling.
10. Arrange Stuffed Shells in Baking Dish: Arrange the stuffed shells in the prepared baking dish, placing them side-by-side on top of the marinara sauce layer. You may need to arrange them in a single layer or slightly overlapping depending on the size of your baking dish.
11. Top with Sauce and Cheese: Pour the remaining marinara sauce (about 1 jar) evenly over the stuffed shells, ensuring they are nicely coated in sauce. Sprinkle the remaining grated Parmesan cheese (1/2 cup) and the shredded mozzarella cheese evenly over the top of the stuffed shells and sauce.
12. Bake the Stuffed Shells: Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and continue to bake for another 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through and bubbling around the edges.
13. Rest and Serve: Once baked, remove the baking dish from the oven and let it rest for about 5-10 minutes before serving. This allows the cheese to set slightly and the flavors to meld together. Garnish with fresh basil or parsley, if desired, and serve hot.

Nutrition Facts for Spinach and Mushroom Stuffed Shells

Servings: Approximately 6-8 servings
Calories per serving: Approximately 450-550 calories (estimated, may vary based on specific ingredients and serving size)

• Calories: 450-550 kcal
• Protein: 20-25g

Note: Nutritional information is an estimate and can vary based on specific ingredients used and serving sizes. It’s always best to use a nutrition calculator for precise values if needed.

Preparation Time for Spinach and Mushroom Stuffed Shells

Prep Time: Approximately 30-40 minutes
This includes the time for chopping vegetables, cooking the filling, preparing the cheese mixture, and stuffing the shells.

Cook Time: Approximately 40-45 minutes
This includes the time for boiling the pasta shells and baking the stuffed shells in the oven.

Total Time: Approximately 1 hour 10 minutes – 1 hour 25 minutes
From start to finish, including preparation and cooking, you can have these delicious Spinach and Mushroom Stuffed Shells on your table in just over an hour. This makes it a manageable and satisfying meal for a weeknight dinner or a weekend gathering.

How to Serve Spinach and Mushroom Stuffed Shells

Spinach and Mushroom Stuffed Shells are a complete meal on their own, but they can be elevated and complemented with various side dishes and accompaniments. Here are some serving suggestions to make your meal even more enjoyable:

• Classic Side Salad:
  • A simple green salad with a light vinaigrette dressing is a refreshing and healthy side that cuts through the richness of the stuffed shells.
  • Consider adding some cherry tomatoes, cucumbers, and red onions to your salad for extra flavor and texture.
• Garlic Bread or Breadsticks:
  • Warm, crusty garlic bread or soft breadsticks are perfect for soaking up the delicious marinara sauce from the baking dish.
  • You can brush the bread with garlic butter and bake it alongside the stuffed shells for convenience.
• Roasted Vegetables:
  • Roasted vegetables like broccoli, asparagus, bell peppers, or zucchini add a healthy and flavorful element to the meal.
  • Toss the vegetables with olive oil, salt, pepper, and herbs like rosemary or thyme before roasting for about 20-25 minutes until tender and slightly caramelized.
• Caesar Salad:
  • A creamy Caesar salad with romaine lettuce, croutons, Parmesan cheese, and Caesar dressing is a more substantial salad option that pairs well with the Italian flavors of the stuffed shells.
• Steamed Green Beans or Asparagus:
  • Steamed green beans or asparagus are quick and easy side dishes that provide a light and healthy contrast to the rich and cheesy stuffed shells.
  • A squeeze of lemon juice and a sprinkle of salt and pepper are all you need to season these simple sides.
• Caprese Salad:
  • For a lighter and fresher option, serve a Caprese salad with slices of fresh mozzarella, tomatoes, and basil, drizzled with balsamic glaze.
  • The fresh flavors of the Caprese salad complement the savory and hearty stuffed shells beautifully.
• Wine Pairing:
  • A medium-bodied red wine like Chianti, Merlot, or Sangiovese pairs wonderfully with the Italian flavors of Spinach and Mushroom Stuffed Shells.
  • For white wine lovers, a crisp Pinot Grigio or Sauvignon Blanc can also be a good choice.
• For a Festive Occasion:
  • Garnish the stuffed shells with fresh basil or parsley leaves for a pop of color and freshness just before serving.
  • Serve with a sprinkle of extra Parmesan cheese on top for added flavor and visual appeal.
  • Consider serving as part of a larger Italian-themed meal with other dishes like lasagna, bruschetta, or tiramisu for dessert.

Additional Tips for Perfect Spinach and Mushroom Stuffed Shells

1. Don’t Overcook the Pasta: It’s crucial to cook the jumbo shells al dente. Overcooked shells will become too soft and may tear when you try to stuff them. They should be pliable enough to handle but still slightly firm. Check for doneness a minute or two before the package directions suggest.
2. Squeeze Out Excess Moisture from Spinach: After wilting the spinach, make sure to squeeze out as much excess moisture as possible. Too much liquid in the filling can make the stuffed shells watery and dilute the flavors. You can do this by placing the cooked spinach in a clean kitchen towel or cheesecloth and squeezing gently.
3. Customize the Cheese: Feel free to experiment with different types of cheese in the filling. Fontina, provolone, or even a blend of Italian cheeses can add unique flavors. For a richer flavor, you can also use part-skim ricotta or whole milk ricotta.
4. Add Protein for a Non-Vegetarian Version: If you want to add protein, consider incorporating cooked Italian sausage, ground beef, or shredded chicken into the filling. Brown the meat separately and drain off any excess fat before adding it to the spinach and mushroom mixture.
5. Make-Ahead Tips: You can assemble the stuffed shells ahead of time and store them, unbaked, in the refrigerator for up to 24 hours. Cover the baking dish tightly with plastic wrap. When ready to bake, simply remove the plastic wrap and bake as directed, adding about 10-15 minutes to the baking time if baking directly from the refrigerator.
6. Freezing Instructions: Spinach and Mushroom Stuffed Shells freeze well, making them perfect for meal prepping. Assemble and bake the shells according to the recipe. Allow them to cool completely, then cover the baking dish tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for about 30-40 minutes, or until heated through and bubbly. You can also bake from frozen, but it will take longer, about 1-1.5 hours.
7. Spice it Up: If you enjoy a spicier dish, increase the amount of red pepper flakes in the filling, or add a pinch of cayenne pepper. You can also use a spicy marinara sauce for an extra kick.
8. Garnish Creatively: Beyond fresh basil or parsley, consider other garnishes to enhance the flavor and presentation. A drizzle of balsamic glaze, a sprinkle of toasted pine nuts, or a dollop of pesto can add extra layers of flavor and visual appeal to your Spinach and Mushroom Stuffed Shells.

Frequently Asked Questions (FAQ) about Spinach and Mushroom Stuffed Shells

Q1: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach as a substitute for fresh spinach. If using frozen spinach, make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the filling. About 10 ounces of frozen spinach (thawed and drained) is equivalent to 1 pound of fresh spinach. Fresh spinach generally has a slightly brighter flavor, but frozen spinach is a convenient and perfectly acceptable alternative.

Q2: Can I make Spinach and Mushroom Stuffed Shells vegetarian or vegan?
A: This recipe is already vegetarian! To make it vegan, you would need to substitute the ricotta, Parmesan, and mozzarella cheeses with vegan alternatives. There are many good vegan ricotta and mozzarella options available made from nuts or soy. Look for vegan Parmesan shreds or nutritional yeast to replace Parmesan cheese. Ensure your marinara sauce is also vegan-friendly (many are, but always check the ingredients).

Q3: What other types of mushrooms can I use?
A: Cremini mushrooms are recommended for their earthy flavor and meaty texture, but you can use other types of mushrooms as well. White button mushrooms are a milder and readily available option. For a more intense flavor, consider using shiitake or portobello mushrooms, or a mix of different varieties. Chop larger mushrooms into smaller pieces before sautéing.

Q4: Can I prepare the filling ahead of time?
A: Yes, you can prepare the spinach and mushroom filling up to a day in advance. Store the cooked filling in an airtight container in the refrigerator. When you are ready to assemble the stuffed shells, simply bring the filling to room temperature or warm it up slightly for easier stuffing.

Q5: How do I prevent the stuffed shells from sticking to the baking dish?
A: To prevent sticking, make sure to grease the baking dish well with olive oil or cooking spray. Also, spreading a layer of marinara sauce on the bottom of the dish before arranging the stuffed shells creates a barrier and adds moisture, further preventing sticking.

Q6: Can I use a different sauce instead of marinara sauce?
A: Yes, you can experiment with different sauces. A creamy Alfredo sauce would create a richer and more decadent dish. A rosé sauce, a blend of marinara and Alfredo, is another delicious option. For a lighter flavor, you could even use a simple tomato sauce with herbs. Consider the flavor profile of your sauce and how it will complement the spinach and mushroom filling.

Q7: How do I reheat leftover Spinach and Mushroom Stuffed Shells?
A: To reheat leftovers, you can bake them in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover the baking dish with foil to prevent the cheese from browning too much. You can also reheat individual portions in the microwave, but they may not be as evenly heated and the texture might be slightly softer.

Q8: Can I add other vegetables to the filling?
A: Absolutely! Feel free to add other vegetables to the filling to customize the recipe to your liking. Roasted red peppers, artichoke hearts, sun-dried tomatoes, or caramelized onions would all be delicious additions. Sauté or roast any additional vegetables before adding them to the spinach and mushroom mixture to ensure they are cooked through and flavorful.

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