Mushroom and Spinach Stuffed Shells
These mushroom and spinach stuffed shells are the ultimate cozy vegetarian pasta dinner that even meat-lovers go back for seconds of. Jumbo shells packed with creamy ricotta, earthy mushrooms, and tender spinach baked in marinara sauce is just so satisfying. Make a big pan on Sunday and you will have the best leftovers all week.
Why You’ll Love This Recipe
- Hearty, satisfying vegetarian comfort food
- Creamy ricotta filling is so delicious
- Great for meal prep and leftovers
- A crowd-pleaser even for meat-eaters
Ingredients
- jumbo shells
- ricotta
- mushrooms
- spinach
- marinara
- mozzarella
- parmesan
How to Make It
Cook jumbo pasta shells until just al dente, then drain and cool. Saute mushrooms in olive oil until browned, then add spinach and cook until wilted. Mix with ricotta, parmesan, salt, and pepper to make the filling. Spoon filling into each shell and arrange in a baking dish over a layer of marinara. Top with more marinara and shredded mozzarella. Cover and bake at 375F for 25 minutes, then uncover and bake 10 more minutes until bubbly.
Mushroom and Spinach Stuffed Shells
Ingredients
Method
- Cook the shells until just tender and set aside.
- Saute the mushrooms in olive oil until browned, then wilt in the spinach.
- Mix the mushroom mixture with the ricotta, egg, half the mozzarella, and Parmesan.
- Spread marinara in a baking dish, fill each shell, and arrange them on top. Cover with more sauce and mozzarella.
- Bake at 375F for 25 to 30 minutes until bubbly.
Notes
Mushroom and Spinach Stuffed Shells
Ingredients
Method
- Cook the shells until al dente, then drain.
- Cook the mushrooms, then add the spinach until wilted.
- Stir into the ricotta with parmesan, egg, and half the mozzarella.
- Spread marinara in a dish and fill the shells.
- Top with the rest of the marinara and mozzarella.
- Bake at 375 for 30 minutes.
