Description
Comforting cheesy spinach and mushroom stuffed shells invite diners on a delightful Italian-inspired culinary journey. Pasta shells packed with creamy ricotta, earthy mushrooms, and tender spinach promise a satisfying meal you’ll savor to the last bite.
Ingredients
Scale
Main Ingredients:
- 1 pound large pasta shells
- 2 (10-ounce) packages frozen spinach, thawed and drained
- 3 cups sliced shiitake or cremini mushrooms
Cheese Ingredients:
- 2 cups ricotta cheese
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- ¾ cup grated parmesan cheese
Seasoning and Sauce Ingredients:
- 8 tablespoons (1 stick) salted butter
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 chopped garlic cloves
- ¼ cup plain flour
- 2 cups milk
- 2 cups chicken broth
- Kosher salt and pepper to taste
Instructions
- Preheat the oven to 350°F and lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- Sauté sliced mushrooms in butter with thyme, salt, and pepper until they develop a rich golden-brown color and release their earthy aroma. Remove from heat and set aside.
- In the same skillet, gently toast minced garlic, fresh basil, and oregano in butter until fragrant, releasing their aromatic oils.
- Gradually whisk flour into the butter mixture, creating a smooth roux that will thicken the sauce. Slowly incorporate chicken broth and milk, stirring continuously to prevent lumps.
- Melt mozzarella and parmesan cheeses into the sauce, creating a creamy, velvety texture that will bind the dish together.
- Bring a large pot of salted water to a rolling boil and cook pasta shells until they reach a tender al dente consistency. Carefully drain and let cool slightly.
- Combine ricotta, provolone, and chopped spinach in a mixing bowl, creating a rich and verdant filling for the shells.
- Spread a generous layer of the cheese sauce across the bottom of the prepared baking dish to prevent sticking and add extra flavor.
- Stuff each pasta shell generously with the spinach and cheese mixture, arranging them neatly in the baking dish.
- Top the stuffed shells with remaining mozzarella, pour the remaining cheese sauce evenly, and sprinkle parmesan cheese over the surface.
- Distribute the golden-brown mushrooms across the top of the dish for an additional layer of flavor and texture.
- Cover the baking dish with foil and bake for 25 minutes, then remove the foil and continue baking until the top turns golden and the edges become delightfully bubbling and crisp.
Notes
- Prep Like a Pro: Get all ingredients measured and ready before starting to cook for a smooth, stress-free kitchen experience.
- Mushroom Magic: Sautéing mushrooms in butter develops a rich, deep flavor that elevates the entire dish’s taste profile.
- Cheese Sauce Secrets: Slowly whisking broth and milk prevents lumps, creating a silky smooth sauce that coats every shell perfectly.
- Pasta Perfection: Cook shells just until al dente to ensure they hold their shape and don’t become mushy when baked.
- Make-Ahead Marvel: Assemble the dish ahead of time and refrigerate, then bake when ready to serve for convenient meal planning.
- Serving Suggestion: Let the dish rest for 10 minutes after baking to allow cheese to set and make serving easier.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 460
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 85 mg