Description
Cheesy Spinach and Mushroom Stuffed Shells are a comforting vegetarian pasta dish. Jumbo shells are filled with a creamy mixture of ricotta, spinach, mushrooms, and Parmesan, then topped with marinara sauce and mozzarella cheese.
Ingredients
Scale
- 20 large jumbo pasta shells
- 1 cup fresh spinach, finely chopped
- 1 cup cremini mushrooms, finely diced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
- Olive oil for sautéing
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, according to package directions. Drain and set aside.
- In a skillet over medium heat, heat a tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the diced cremini mushrooms and cook, stirring occasionally, until they release their moisture and become tender, about 5-7 minutes.
- Stir in the chopped spinach and cook until just wilted. Season the mixture with salt, pepper, and onion powder. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan cheese, the beaten egg, the cooled spinach and mushroom mixture, and Italian seasoning. Mix thoroughly until well combined.
- Spread 1 cup of marinara sauce evenly across the bottom of a large baking dish.
- Carefully fill each cooked pasta shell with the cheese filling using a teaspoon. Place each stuffed shell seam-side up in the baking dish.
- Pour the remaining marinara sauce generously over the top of the stuffed shells, ensuring each shell is well coated.
- Sprinkle the remaining mozzarella cheese evenly over the marinara sauce.
- Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes.
- Carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let the dish rest for a few minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- For easier stuffing, you can use a piping bag with a wide tip.
- If you don’t have jumbo shells, you can use manicotti shells.
- Adjust seasonings to your preference.
- You can add a pinch of red pepper flakes to the filling for a little heat.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approximately 3-4 shells)
- Calories: Approximately 350-400 kcal
- Sugar: Approximately 5-8 g
- Sodium: Approximately 600-800 mg
- Fat: Approximately 15-20 g
- Saturated Fat: Approximately 7-10 g
- Unsaturated Fat: Approximately 8-10 g
- Trans Fat: Less than 1 g
- Carbohydrates: Approximately 30-40 g
- Fiber: Approximately 3-5 g
- Protein: Approximately 15-20 g
- Cholesterol: Approximately 70-90 mg