Cheesy Spinach and Mushroom Stuffed Shells (classic)
Printed from Inclusive Kitchen — Cheesy Spinach and Mushroom Stuffed Shells
Cheesy Spinach and Mushroom Stuffed Shells are a comforting dish that brings together the earthy flavors of sautéed mushrooms and fresh spinach, enveloped in tender pasta shells. This classic recipe is not only a feast for the eyes but also a delightful experience for the palate. The combination of ricotta, mozzarella, and Parmesan cheeses creates a creamy filling that pairs beautifully with the rich marinara sauce.
Historically, stuffed pasta has roots in Italian cuisine, where the tradition of filling pasta dates back centuries. The use of shells, or "conchiglie," is particularly popular in American-Italian cooking, making this dish a staple in many households. It’s a perfect example of how Italian immigrants adapted their culinary traditions to fit local ingredients and tastes, resulting in a dish that feels both familiar and special.
As you prepare these stuffed shells, you'll find that they are surprisingly easy to make, despite their impressive appearance. The process involves cooking the pasta, sautéing the vegetables, and mixing the filling, which can be done in under an hour. Plus, they are a great way to sneak in some veggies for those who might be a bit picky about their greens. Just remember, if anyone asks, you can always say the mushrooms are just the pasta's way of getting a little extra flavor!
This dish is perfect for a family dinner or a gathering with friends. Serve it with a side salad and some crusty bread, and you have a meal that will leave everyone satisfied. The leftovers, if there are any, reheat beautifully, making them an excellent choice for meal prep. So roll up your sleeves and get ready to impress with these cheesy, savory stuffed shells!
Ingredients
- 12 pieces jumbo pasta shells
- 2 tablespoons olive oil
- 8 ounces mushrooms, chopped
- 4 cups fresh spinach, chopped
- 15 ounces ricotta cheese
- 1.5 cups mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375°F (190°C). This temperature is ideal for baking the stuffed shells, ensuring they heat through without drying out.
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside to cool slightly.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped mushrooms and sauté for about 5-7 minutes until they are browned and have released their moisture.
- Add the chopped spinach to the skillet with the mushrooms. Cook for an additional 2-3 minutes until the spinach is wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg. Mix well until smooth. This mixture will be the creamy filling for your shells.
- Add the sautéed mushrooms and spinach to the cheese mixture. Season with salt and black pepper, then stir until everything is evenly combined.
- Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish. This will prevent the shells from sticking and add flavor.
- Using a spoon, fill each cooked pasta shell with the cheese and vegetable mixture. Place the filled shells in the baking dish, open side up.
- Once all shells are filled and arranged in the dish, pour the remaining marinara sauce over the top. Sprinkle the remaining 0.5 cup of mozzarella cheese evenly over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This helps the flavors meld together and keeps the shells moist.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. This is when the magic happens!
- Once done, remove from the oven and let the dish cool for about 5 minutes before serving. This resting time allows the filling to set slightly, making it easier to serve.
- Serve the stuffed shells warm, garnished with extra Parmesan cheese or fresh herbs if desired. Pair with a side salad for a complete meal.
- Enjoy your delicious Cheesy Spinach and Mushroom Stuffed Shells! And remember, if anyone asks, just say you were channeling your inner Italian chef.
Nutrition (per serving)
- Calories: 450
- Carbs g: 50
- Protein g: 25
- Fat g: 18
- Sugar g: 6
