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- 20 large pasta shells - 2 cups fresh spinach, chopped - 1 cup mushrooms, diced (such as cremini or button) - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 clove garlic, minced - 1 teaspoon olive oil - 2 cups marinara sauce - Salt and pepper to taste - Fresh basil for garnish (optional)

Cheesy Spinach and Mushroom Stuffed Shells

Discover the deliciousness of Cheesy Spinach and Mushroom Stuffed Shells, a perfect blend of comfort and nutrition. This recipe features tender pasta shells filled with creamy ricotta, mozzarella, and sautéed spinach and mushrooms, all smothered in rich marinara sauce. Ideal for family dinners or entertaining, it’s customizable for various dietary needs, ensuring everyone can enjoy this wholesome dish. Get ready to impress with this delightful Italian-inspired meal!
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Ingredients
  

For the Stuffed Shells:

12 large pasta shells

2 cups fresh spinach, chopped

1 cup mushrooms, diced (button or cremini)

1 cup ricotta cheese

1 cup shredded mozzarella cheese, plus extra for topping

1/2 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

Salt and pepper to taste

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

For the Marinara Sauce:

2 cups marinara sauce (store-bought or homemade)

1 teaspoon olive oil

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta Shells: In a large pot of boiling salted water, cook the pasta shells for about 8-10 minutes, or until al dente. Drain and set aside to cool slightly.

      Prepare the Stuffing: In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant (about 30 seconds). Add the diced mushrooms and cook until they are softened and have released their water (approximately 5 minutes). Stir in the chopped spinach and cook until wilted (about 2 minutes). Season with salt, pepper, dried oregano, and red pepper flakes. Remove from heat and let cool slightly.

        Combine the Filling: In a mixing bowl, combine the cooked spinach and mushroom mixture with the ricotta cheese, shredded mozzarella, grated Parmesan, and beaten egg. Mix until well combined and creamy.

          Prepare the Marinara Sauce: In a small saucepan, heat the marinara sauce over medium heat. Stir in the dried basil, salt, and black pepper. Allow to simmer for about 5 minutes, then remove from heat.

            Stuff the Shells: Spread a thin layer (about 1 cup) of marinara sauce on the bottom of a 9x13 inch baking dish. Carefully stuff each pasta shell with the cheese and spinach mixture and place them in the baking dish, opening side up.

              Top with Sauce and Cheese: Once all shells are stuffed, pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle additional shredded mozzarella cheese on top to create a cheesy crust.

                Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.

                  Serve: Allow to cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings