 for detailed steps. To make these stuffed shells, gather the following items: - 20 jumbo pasta shells - 2 cups fresh spinach, finely chopped - 1 cup mushrooms, finely chopped (cremini or button varieties work well) - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese, divided (reserve half for topping) - 1 clove garlic, minced - 1 teaspoon dried oregano - 1 teaspoon olive oil - Salt and pepper, to taste - 2 cups marinara sauce These ingredients create a rich and creamy filling that pairs well with the marinara sauce. If you need alternatives, here are some ideas: - Use gluten-free pasta shells for a gluten-free option. - Replace ricotta with cottage cheese for a lighter choice. - Swap mushrooms for cooked ground meat or a mix of veggies. - Try vegan cheese if you want a dairy-free version. - Use fresh herbs like basil or thyme for extra flavor. Feel free to mix and match to fit your taste! Start by preheating your oven to 375°F (190°C). Grab a large pot and fill it with salted water. Bring the water to a boil. Once boiling, add the jumbo pasta shells. Cook them based on the package instructions until they are al dente. This usually takes about 10 to 12 minutes. After that, drain the shells and set them aside to cool. Make sure they are completely cool before you stuff them. While the shells cool, take a large skillet and heat up some olive oil over medium heat. Add one clove of minced garlic and one cup of finely chopped mushrooms. I like using cremini or button mushrooms. Sauté the mushrooms for about five minutes. Stir them often until they are soft and the liquid has mostly gone. After that, toss in two cups of finely chopped spinach. Cook this mixture for another two minutes. You want the spinach to wilt. Season it with salt, pepper, and one teaspoon of dried oregano. Once done, remove the skillet from heat and let the filling cool slightly. Now, grab a mixing bowl. Combine one cup of ricotta cheese, half a cup of grated Parmesan cheese, and half of the shredded mozzarella cheese. Add the cooked mushroom and spinach mixture, stirring until everything is mixed well. For each cooked pasta shell, take about two tablespoons of this filling and stuff it inside. Make sure each shell is packed well. Next, take a 9x13 inch baking dish and spread half of the marinara sauce evenly across the bottom. Place the stuffed shells in a single layer over this sauce. Pour the remaining marinara sauce over the top. Make sure to cover the shells completely. Finally, sprinkle the reserved mozzarella on top. Cover the dish with aluminum foil and pop it in the oven. Bake for 25 minutes. After that, remove the foil and bake for another 10 minutes until the top is bubbly and golden. Let the shells cool for a few minutes before serving. Enjoy your delicious creation from the Full Recipe! To make perfect stuffed shells, use a piping bag. It helps fill each shell evenly. If you don’t have one, a zip-top bag with a corner cut off works too. Pack the filling tightly, but don’t overstuff. This keeps the shells from breaking. Arrange them gently in the baking dish to prevent crushing. Add fresh herbs like basil or thyme for extra flavor. A pinch of red pepper flakes gives a nice kick. If you love garlic, add more minced garlic to the filling. You can also mix in some sun-dried tomatoes for a tangy twist. Taste your filling before stuffing to ensure it’s just right. Bake the shells covered for the first 25 minutes. This keeps them moist. Remove the foil for the last 10 minutes to brown the cheese. Make sure the shells are heated through before serving. Let them cool for a few minutes after baking. This helps the flavors meld together beautifully. For a stunning finish, garnish with fresh herbs before serving. For the complete process, check the Full Recipe. {{image_4}} You can make mushroom spinach stuffed shells vegan. Simply swap out the ricotta and Parmesan cheese for tofu or cashew cheese. Both options give a creamy texture. Use a vegan mozzarella for a delicious topping. This way, you keep the taste while removing all dairy. Feel free to add more to your filling. Chopped sun-dried tomatoes bring a sweet twist. Artichokes add a tangy bite. You can also mix in some nuts for crunch. Pine nuts or walnuts work great. They enhance the taste and nutrition. If you need a gluten-free option, use gluten-free pasta shells. Many brands offer these now. Check the label to ensure they fit your needs. You can follow the same steps for the filling. Just make sure to watch the baking time, as gluten-free pasta may cook differently. For the complete recipe, refer to the Full Recipe section. To keep your mushroom spinach stuffed shells fresh, place them in an airtight container. Make sure they cool to room temperature before sealing. Store them in the fridge for up to three days. This way, you can enjoy a tasty meal again soon. If you want to save some for later, freezing is a great option. First, let the stuffed shells cool completely. Then, wrap each shell in plastic wrap, and place them in a freezer-safe bag. You can also freeze them in a single layer in a dish, then transfer them to a bag. They will stay fresh for up to three months. When you're ready to eat your stored shells, use one of these methods. - Oven: Preheat to 350°F (175°C). Place the shells in a baking dish with some marinara sauce, cover with foil, and heat for about 20 minutes. - Microwave: Place a few shells on a microwave-safe plate. Cover them with a damp paper towel. Heat for about 2-3 minutes, checking to make sure they are hot throughout. - Stovetop: Add a splash of water or sauce in a skillet. Heat on low, covering the skillet, until warmed through. These methods will keep your stuffed shells tasty and ready to enjoy! For the full recipe, check the earlier section. Mushroom spinach stuffed shells are jumbo pasta shells filled with a savory mixture of mushrooms, spinach, and cheese. The filling blends creamy ricotta, earthy mushrooms, and fresh spinach. You bake the shells in marinara sauce, which adds moisture and flavor. This dish is hearty, satisfying, and perfect for sharing. Stuffed shells usually take about 35 to 40 minutes to cook in the oven. First, you bake them covered with foil for 25 minutes. Then, you uncover them and bake for another 10 to 15 minutes. The shells need to be hot and the cheese should be bubbly and golden for the best results. Yes, you can prepare stuffed shells ahead of time. Make them fully stuffed and arranged in the baking dish. Cover the dish with plastic wrap or foil and store it in the fridge for up to 24 hours. When you are ready to bake, just add a few extra minutes to the cooking time to ensure they heat through. You can serve stuffed shells with a simple side salad or garlic bread. A fresh green salad balances the meal well. Garlic bread is great for scooping up extra sauce. You might also consider a glass of red wine to complement the rich flavors of the dish. For more ideas, check the Full Recipe for inspiration! Mushroom spinach stuffed shells are a tasty meal that anyone can enjoy. We covered the ingredients you'll need, how to prepare the filling, and how to stuff the shells. I shared tips to enhance flavors and discussed various options for different diets. You learned how to store leftovers and prep shells ahead of time. Remember, cooking should be fun and flexible. Enjoy making this dish your own and share it with those you love. Happy cooking!](https://tastyhatch.com/wp-content/uploads/2025/07/cf75cf7a-41f7-4034-bd93-e5faa1f35c20-250x250.webp)
Mushroom Spinach Stuffed Shells
Indulge in a deliciously satisfying meal with these Mushroom Spinach Stuffed Shells! This recipe combines creamy ricotta, savory mushrooms, and fresh spinach, all packed into tender jumbo pasta shells and topped with melty mozzarella. Perfect for dinner, these stuffed shells are not only easy to make but also full of flavor! Click through to discover how to prepare this mouthwatering dish that will surely impress your family and friends.