71. Spinach and Mushroom Stuffed Shells Simple Delight

Are you ready to impress your family with a delicious meal? Today, I’m sharing my recipe for Spinach and Mushroom Stuffed Shells. These jumbo pasta shells are filled with a creamy blend of cheeses, fresh spinach, and savory mushrooms. They’re easy to make and packed with flavor. Whether you’re cooking for a busy weeknight or a special occasion, this simple delight is sure to please everyone at the table. Let’s dive into the ingredients!

Ingredients

Complete Ingredients List

– 12 jumbo pasta shells

– 1 cup ricotta cheese

– 1 cup shredded mozzarella cheese, divided

– 1/2 cup grated Parmesan cheese

– 2 cups fresh spinach, finely chopped

– 1 cup mushrooms, finely chopped

– 1 clove garlic, minced

– 1 teaspoon olive oil

– Salt and pepper, to taste

– 2 cups marinara sauce

– Fresh basil leaves, for garnish

When I make spinach and mushroom stuffed shells, I focus on fresh, quality ingredients. Start with jumbo pasta shells. They hold the filling well and make each bite delicious.

Ricotta cheese adds creaminess. It blends perfectly with the garlic, spinach, and mushrooms. Shredded mozzarella gives that cheesy pull we all love. I also use grated Parmesan for a savory depth.

Fresh spinach is key. I like to use it finely chopped. It wilts nicely when cooked. Mushrooms add texture and earthiness. I recommend using a mix of cremini or button mushrooms.

Garlic infuses flavor in the filling. A little olive oil helps cook the garlic and mushrooms evenly. Don’t forget to season with salt and pepper. They enhance all the flavors.

For the sauce, I prefer marinara. It’s rich and complements the stuffed shells perfectly. Finally, fresh basil leaves add a bright touch when serving.

You can find the complete recipe for these stuffed shells [here](#). Enjoy every bite!

Step-by-Step Instructions

Preparation Steps

– Preheat the oven to 375°F (190°C).

– Cook jumbo pasta shells until al dente.

– Drain and cool the shells.

First, you need to get your oven ready. Preheating it helps cook the dish evenly. While the oven heats, boil water in a large pot. Add salt and cook the jumbo pasta shells. Follow the package directions to get them just right. Once they are soft but firm, drain the shells. Let them cool for a few minutes to make filling them easier.

Filling Preparation

– Sauté garlic, mushrooms, and spinach.

– Season with salt and pepper.

– Combine cheeses with the filling mixture.

Next, heat a medium skillet over medium heat. Add olive oil and minced garlic. Cook the garlic for about one minute. Then, add finely chopped mushrooms. Cook them for about five minutes until they are soft. After that, toss in the chopped spinach. Cook until the spinach is wilted. Season with salt and pepper to taste. Once done, let this mixture cool slightly. In a large bowl, mix ricotta, half of the mozzarella, and Parmesan with the cooled veggies. Stir well until everything is combined.

Assembling the Dish

– Fill the cooked shells with the cheese and vegetable mixture.

– Layer marinara sauce at the bottom of the baking dish.

– Arrange shells and top with marinara and mozzarella.

Now comes the fun part! Take each cooked shell and fill it with the cheese and veggie mix. Arrange a thin layer of marinara sauce in a baking dish. Place the stuffed shells seam side up in the dish. Pour more marinara sauce on top, covering the shells. Sprinkle the rest of the mozzarella cheese over everything for a cheesy finish.

Baking Instructions

– Cover with foil and bake.

– Remove foil to achieve a golden cheese finish.

– Garnish and serve.

Cover the baking dish with aluminum foil. This keeps the shells moist while baking. Bake for about 25 minutes. After that time, take off the foil and bake for another 10 to 15 minutes. The cheese should be bubbly and golden. Once done, take the dish out of the oven. Let it cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your delicious spinach and mushroom stuffed shells! For the complete recipe, check the Full Recipe section.

Tips & Tricks

Cooking Tips

– How to prevent shells from sticking

To stop shells from sticking, add a little olive oil to the boiling water. Stir gently while cooking the shells. After draining, lay them flat on a clean towel to cool.

– Using fresh vs. frozen spinach

Fresh spinach gives a nice flavor and texture. If you use frozen spinach, be sure to thaw and squeeze out the extra water. This helps avoid soggy shells.

– Ensuring even cooking for the filling

Cook the mushrooms fully before adding spinach. This step lets them release moisture. Mixing in the cheese while the filling is warm helps it blend evenly.

Presentation Tips

– Serving suggestions for an elegant touch

Serve the stuffed shells on a large white platter. This color contrast makes the dish pop. Drizzle extra marinara sauce over the top for added flavor.

– Best dishes and utensils to serve in

Use a shallow baking dish for serving. This makes it easy to scoop out shells without breaking them. A spatula or large spoon works well for serving.

– Garnishing ideas for added visual appeal

Fresh basil leaves add color and a burst of flavor. You can also sprinkle some grated Parmesan cheese on top for a nice finish.

Variations

Ingredient Swaps

You can switch up the cheese in this dish. Goat cheese adds a tangy twist. Vegan cheese works well for a dairy-free option. If you want more crunch, add vegetables like bell peppers or zucchini. They bring a nice bite to the filling. You can also use different sauces. Alfredo adds creaminess, while pesto gives a fresh flavor. These swaps can change the taste and make the dish your own.

Dietary Adjustments

For those who need gluten-free options, try gluten-free pasta shells. They work great and taste just as good. If you follow a vegan diet, you can replace ricotta with tofu or cashew cheese. This keeps the creamy texture while being plant-based. For low-carb options, consider using zucchini noodles instead of shells. This keeps the dish light and healthy while still being delicious.

Storage Info

Leftover Storage

To keep your spinach and mushroom stuffed shells fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. You should refrigerate them promptly after they cool. Leftovers last about 3 to 5 days in the fridge. Always check for any signs of spoilage before eating.

Freezing Instructions

To freeze your stuffed shells, let them cool completely first. Arrange them in a single layer on a baking sheet. Freeze them until solid, then transfer them to a freezer-safe bag. Remove as much air as possible before sealing. This helps prevent freezer burn. They can last up to 3 months in the freezer.

When you are ready to enjoy them, do not thaw. Preheat your oven to 375°F (190°C). Place the frozen shells in a baking dish with marinara sauce. Cover with foil and bake for about 30-40 minutes. Remove the foil for the last 10 minutes for a bubbly finish. Enjoy your delicious stuffed shells just as if they were fresh! For the complete recipe, check the Full Recipe section.

FAQs

Common User Questions

How do I know when the stuffed shells are done?

You can tell stuffed shells are done when the cheese is bubbly and golden brown. After baking, let them cool for a few minutes. This helps the flavors settle.

Can I make stuffed shells ahead of time?

Yes, you can prepare the shells a day before. Just store them covered in the fridge. Bake them when ready to serve.

How do I fix dry stuffed shells?

To fix dry stuffed shells, add more marinara sauce. Pour it over the shells before baking. This keeps them moist and tasty.

Can I substitute other types of pasta?

You can use other pasta shapes like manicotti or even penne. Just adjust the filling method as needed.

What are the best side dishes to serve with stuffed shells?

A fresh salad pairs well with stuffed shells. Garlic bread also makes a great side. Both add a nice crunch and flavor.

How to make Spinach and Mushroom Stuffed Shells gluten-free?

Use gluten-free pasta shells. Many brands offer tasty options that work just as well. Follow the same cooking instructions as for regular shells.

Cooking Clarifications

What is the best way to prepare mushrooms for stuffed pasta?

Chop the mushrooms finely before cooking. Sauté them until soft to release moisture. This ensures they blend well in the filling.

How to adjust cooking times for different ovens?

Ovens can vary in heat. Check your stuffed shells a few minutes early. If they look golden, they are likely done.

Is it necessary to precook the spinach before adding it to the filling?

Yes, precooking spinach helps remove extra moisture. This keeps the filling from becoming watery. Just sauté it until wilted before mixing.

In this blog post, we covered how to make delicious Spinach and Mushroom Stuffed Shells. You learned about the key ingredients, step-by-step instructions, helpful tips, and options for variation. We also discussed storage and answered common questions to help you succeed. Cooking can be fun, especially with flavors like these. I hope you feel inspired to try this dish and make it your own. Enjoy your cooking adventure!

71. Spinach and Mushroom Stuffed Shells

Indulge in a mouthwatering meal with these Cheesy Spinach & Mushroom Stuffed Shells! This easy recipe combines creamy ricotta, savory mushrooms, and fresh spinach all wrapped in jumbo pasta shells, topped with bubbling mozzarella and marinara sauce. Perfect for a family dinner or a cozy night in, these stuffed shells are sure to impress. Click to discover the full recipe and start creating this delicious dish today!

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Ingredients

  

12 jumbo pasta shells

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

2 cups fresh spinach, finely chopped

1 cup mushrooms, finely chopped

1 clove garlic, minced

1 teaspoon olive oil

Salt and pepper, to taste

2 cups marinara sauce

Fresh basil leaves, for garnish

Instructions

 

Begin by preheating your oven to 375°F (190°C). This ensures it’s ready for baking when you finish preparing your stuffed shells.

Cook the jumbo pasta shells in a large pot of salted boiling water according to the package instructions until al dente. Once cooked, carefully drain and set aside to cool.

In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant, being careful not to let it brown.

Add the finely chopped mushrooms to the skillet. Sauté them for approximately 5 minutes or until they soften and release their moisture.

Incorporate the chopped spinach into the skillet with the mushrooms, cooking until the spinach is wilted, which should take about 2-3 minutes. Season the mixture with salt and pepper to taste. Once cooked, remove from heat and allow to cool slightly.

In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, and grated Parmesan cheese with the cooled spinach and mushroom mixture. Mix thoroughly until well combined.

Generously spoon the cheese and vegetable filling into each cooked shell, ensuring they are filled nicely.

In a baking dish, spread a thin layer of marinara sauce across the bottom to prevent sticking. Arrange the stuffed shells in the dish, placing them seam side up for a tidy appearance.

Pour the remaining marinara sauce over the stuffed shells, ensuring they are well coated. Evenly sprinkle the remaining mozzarella cheese on top for an irresistible cheesy finish.

Cover the baking dish with aluminum foil to retain moisture and bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Once baked, take the dish out of the oven and allow it to cool for a few minutes before serving. Garnish with fresh basil leaves for a pop of color and flavor.

Prep Time: 20 min | Total Time: 55 min | Servings: 4

- Presentation Tips: For an elegant presentation, arrange the stuffed shells on a large white platter, drizzle with additional marinara sauce, and top with fresh basil leaves for a vibrant, inviting touch.