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- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup mushrooms, finely diced - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (plus extra for topping) - 1/2 cup grated Parmesan cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 jar (24 oz) marinara sauce - 2 tablespoons olive oil Each ingredient plays a key role in making these stuffed shells delicious. - Jumbo pasta shells hold the rich filling and provide a nice bite. - Fresh spinach adds nutrients and a vibrant green color. - Mushrooms give a savory taste and a meaty texture. - Ricotta cheese creates a creamy base, making the filling rich. - Mozzarella cheese melts beautifully and adds flavor. - Parmesan cheese brings a sharp taste, enhancing the overall flavor. - Onion and garlic provide a tasty aroma and depth. - Dried oregano and basil add classic Italian herbs for flavor. - Salt and pepper season the dish, balancing all flavors. - Marinara sauce adds moisture and a tangy taste. - Olive oil helps cook the vegetables while adding healthy fat. You can swap ingredients for different flavors or dietary needs. - Pasta shells can be replaced with manicotti if you want a similar shape. - Spinach can be exchanged for kale or Swiss chard for variety. - Mushrooms can be left out or replaced with zucchini or bell peppers. - Ricotta cheese can be swapped for cottage cheese for a lighter option. - Mozzarella can be replaced with provolone for a different taste. - Parmesan can be omitted or replaced with nutritional yeast for a vegan option. - Marinara sauce can be switched with Alfredo or pesto for a twist. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Next, boil a large pot of salted water. Add the jumbo pasta shells and cook them until they are al dente. This usually takes around 9-11 minutes. When done, drain the shells and set them aside to cool. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté it for about 3-4 minutes until it turns translucent. Then, add 2 minced garlic cloves and 1 cup of finely diced mushrooms to the skillet. Cook them until the mushrooms are soft, about 5-7 minutes. Next, stir in 2 cups of chopped fresh spinach. Cook it for around 2 minutes until it wilts. Remove the skillet from the heat. In a big bowl, mix 1 cup of ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Add the cooked spinach and mushroom mix, along with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and salt and pepper to taste. Stir everything together until it's well combined. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Take each cooked jumbo shell and fill it with the spinach and mushroom mixture. Place the filled shells in the baking dish with the open side facing up. Once you fill all the shells, pour the remaining marinara sauce over them. Sprinkle the rest of the mozzarella and Parmesan cheese on top. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After that, remove the foil and bake for an extra 10-15 minutes. This will make the cheese bubbly and golden. Before serving, let the dish cool for a few minutes. Serve in individual bowls, garnished with fresh basil leaves and a sprinkle of Parmesan. Enjoy your tasty spinach mushroom stuffed shells! To cook pasta shells just right, start with a large pot. Fill it with water and add a good amount of salt. The salt helps the shells taste better. Bring the water to a boil before adding the shells. Cook them until they are al dente, which means firm but not hard. This usually takes around 9 to 11 minutes. Watch them closely, as overcooked shells can break easily. Once done, drain them well and let them cool slightly. When saucing your stuffed shells, spread a thin layer of marinara sauce in the baking dish first. This helps prevent shells from sticking. After filling the shells, pour the remaining sauce over them. Add extra cheese on top for a lovely golden crust. Cover the dish with foil for the first part of baking. This keeps the shells moist. Remove the foil near the end to allow the cheese to brown. Aim for a bubbly and golden finish. For a beautiful presentation, serve stuffed shells in individual bowls. A sprinkle of fresh basil adds color and flavor. Grate some Parmesan cheese on top for a nice touch. You can also add a side salad or garlic bread. These sides make the meal feel complete. Enjoy the rich flavors and the lovely look of your dish! Pro Tips Use Fresh Ingredients: Fresh spinach and mushrooms enhance the flavor and texture of your stuffed shells, making them more vibrant and delicious. Prevent Sticking: Toss the cooked pasta shells in a little olive oil after draining to prevent them from sticking together before filling. Mix Cheeses for Depth: Combining ricotta with a variety of cheeses like mozzarella and Parmesan adds a rich flavor profile and creaminess to the filling. Let it Rest: Allow the dish to cool for a few minutes before serving to let the flavors meld and make it easier to serve without spilling. {{image_2}} You can easily change the flavors of your spinach mushroom stuffed shells. Try using different cheeses. For example, swap ricotta with cottage cheese for a lighter taste. You can also mix in some feta cheese for a tangy kick. If you want to add meat, ground turkey or chicken works great. You can even add some cooked sausage for more flavor. Don't forget to toss in extra veggies. Chopped bell peppers or zucchini can add nice texture and taste. Going vegan? No problem! Replace all dairy with plant-based options. Use vegan ricotta made from nuts or tofu. For mozzarella, try a vegan cheese that melts well. You can also skip the cheese and add more veggies or nuts for texture. For the sauce, many marinara brands are vegan, but always check the label. This way, you still enjoy a delicious meal while sticking to your diet. The sauce can change the whole dish. Instead of marinara, try alfredo sauce for a creamy touch. You can also use pesto for a fresh flavor. If you want spice, add a spicy arrabbiata sauce. For cheese, make it a four-cheese delight! Mix mozzarella, fontina, parmesan, and gorgonzola for a rich taste. These simple swaps can make your stuffed shells feel brand new every time you make them. After enjoying your spinach mushroom stuffed shells, store leftovers in an airtight container. Allow the shells to cool first. Then, place them in the fridge. They stay fresh for up to three days. To keep them tasty, try to cover the dish with plastic wrap or foil. This method helps prevent the shells from drying out. If you want to save some for later, freezing is a great idea! To freeze, let the stuffed shells cool completely. Place them in a single layer on a baking sheet. Freeze for about two hours. Once frozen, transfer the shells to a freezer-safe container. They can last up to three months in the freezer. Label the container with the date to keep track of freshness. When you’re ready to eat, reheating is easy! If frozen, let the shells thaw in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Heat for about 20-25 minutes or until hot. You can also microwave individual shells for a quick bite. Just make sure to check that they are heated all the way through! Stuffed shells bake for about 35-40 minutes. First, cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes. This helps the cheese get bubbly and golden on top. Yes, you can prepare the shells in advance. Assemble the stuffed shells and store them in the fridge for up to 24 hours. When ready to cook, pour the sauce over the shells and bake as directed. This makes meal prep easy and quick! Some great sides include a fresh green salad, garlic bread, or steamed vegetables. A light Caesar salad pairs well too. These sides add balance and freshness to your meal. This article covered how to make delicious stuffed shells. We explored ingredients, their roles, and substitutions. Next, we walked through preparation, cooking, and baking steps. I shared tips for perfect pasta, saucing, and serving. You also learned fun variations and storage methods. In the end, these ideas make your cooking easier and more fun. Enjoy creating your own tasty stuffed shells!

Spinach and Mushroom Stuffed Shells Delight

A delicious and hearty dish featuring jumbo pasta shells filled with a savory spinach and mushroom mixture, topped with marinara and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, finely diced
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • 0.5 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 1 jar (24 oz) marinara sauce
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and diced mushrooms to the skillet. Cook until the mushrooms are tender and all moisture has evaporated, about 5-7 minutes.
  • Stir in the chopped spinach, cooking until wilted, about 2 minutes. Remove from heat.
  • In a large bowl, combine the ricotta cheese, half of the mozzarella, and half of the Parmesan. Add the sautéed spinach and mushroom mixture, oregano, basil, salt, and pepper. Mix well until combined.
  • Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  • Fill each cooked jumbo shell with the spinach and mushroom filling, and place them in the baking dish, open side up.
  • Once all shells are filled, pour the remaining marinara sauce over the shells. Sprinkle with the remaining mozzarella and Parmesan cheese.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Allow to cool for a few minutes before serving.

Notes

Serve in individual bowls, garnished with fresh basil leaves and a sprinkle of Parmesan for an added touch of elegance.
Keyword pasta, stuffed shells, vegetarian