Mushroom Spinach Stuffed Shells
Jumbo pasta shells packed with a savory mixture of sauteed mushrooms, wilted spinach, and creamy ricotta then baked in marinara sauce. This vegetarian bake is hearty enough to satisfy meat lovers too.
Jumbo shells filled with a rich mushroom ricotta mixture and baked in a bubbling marinara sauce.
Nutrition per serving
Ingredients
pasta
filling
cheese
sauce
aromatics
cooking
binder
seasoning
Instructions
Cook the Shells
Preheat oven to 185 degrees Celsius. Cook jumbo shells in salted boiling water for 2 minutes less than package instructions. Drain carefully and lay them out on a lightly oiled baking sheet so they do not stick together.
Saute the Filling
Heat olive oil in a skillet over medium high heat. Add mushrooms and cook for 6 minutes until golden and most of their moisture has evaporated. Add garlic and spinach and cook for 2 minutes until spinach wilts. Season with salt and oregano.
Make the Ricotta Filling
Let the mushroom and spinach mixture cool for 5 minutes. Transfer to a large bowl and mix in ricotta, egg, and half of the mozzarella. Stir well until fully combined into a cohesive filling.
Stuff and Arrange
Spread 300 ml of marinara sauce across the bottom of a 9x13 inch baking dish. Use a spoon to fill each shell generously with the ricotta mixture. Arrange stuffed shells open side up in the dish in a single layer.
Bake Until Bubbly
Pour the remaining marinara over the shells and top with the rest of the mozzarella. Cover with foil and bake for 25 minutes. Remove foil and bake for 15 more minutes until cheese is golden and sauce is bubbling.
Substitutions
Common mistakes
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