. Enjoy every bite! - 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. - 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. - 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. - 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. - 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. - 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. {{image_4}} 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. 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. 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. 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. 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. 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!](https://tastyhatch.com/wp-content/uploads/2025/06/2391749f-e4eb-46f0-a8a3-b71f1505a7a4-250x250.webp)
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!