Go Back
- 12 jumbo pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cups fresh spinach, chopped - 1 cup cremini mushrooms, diced - 1 beaten egg - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 cup marinara sauce - Olive oil for sautéing

Cheesy Spinach and Mushroom Stuffed Shells

Indulge in the comfort of Cheesy Spinach and Mushroom Stuffed Shells, a delightful vegetarian dish that perfectly combines creamy ricotta, gooey mozzarella, and earthy mushrooms with bright, nutritious spinach. Easy to make, these jumbo pasta shells are filled with a flavorful mixture and baked to bubbly perfection. Ideal for any occasion, from cozy family dinners to festive potlucks, this recipe brings warmth and satisfaction to your table. Enjoy a comforting meal packed with wholesome goodness!
Print Recipe Pin Recipe

Ingredients
  

20 large jumbo pasta shells

1 cup fresh spinach, chopped

1 cup cremini mushrooms, finely chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

½ cup parmesan cheese, grated

1 egg, beaten

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

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 jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool.

      Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Add the chopped mushrooms and cook until they have released their moisture and are tender, about 5-7 minutes. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and onion powder. Remove from heat and let it cool slightly.

        Make the Filling: In a large bowl, combine the ricotta cheese, half of the mozzarella, parmesan cheese, beaten egg, sautéed spinach and mushroom mixture, and Italian seasoning. Mix until well combined. Adjust seasoning with salt and pepper as needed.

          Stuff the Shells: Spread 1 cup of marinara sauce evenly in the bottom of a large baking dish. Using a teaspoon, fill each cooked pasta shell with the cheesy filling and place them seam-side up in the baking dish. Continue until all shells are filled.

            Add Sauce and Cheese: Once all shells are stuffed, pour the remaining marinara sauce over the top, ensuring all shells are covered. Sprinkle the remaining mozzarella cheese evenly over the sauce.

              Bake: Cover the baking dish with aluminum foil (to prevent sticking, spray the foil with cooking spray) and bake in preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

                Serve: Remove from oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your delicious Cheesy Spinach and Mushroom Stuffed Shells!

                  Prep Time, Total Time, Servings: 30 minutes | 50 minutes | 4-6 servings