How to Make the Perfect Mushroom Spinach Stuffed Shells
Italian American · Medium · 65 min · 5 servings
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.
Why this recipe works
This Mushroom Spinach Stuffed Shells recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 540 calories with 26g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 20 pieces jumbo pasta shells
- 350 g whole milk ricotta cheese
- 200 g cremini mushrooms finely chopped
- 150 g fresh baby spinach
- 180 g shredded mozzarella divided
- 600 ml marinara sauce
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 large egg
- 1 tsp dried oregano
Step by step instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cremini mushrooms → a mix of shiitake and portobello mushrooms for deeper umami flavor
- whole milk ricotta → firm tofu blended smooth with nutritional yeast for a vegan filling
- mozzarella → provolone or fontina for a more complex and nutty cheese flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not removing enough moisture from the mushrooms which makes the filling watery and causes the shells to become soggy
- Overcooking the shells before baking which causes them to tear and fall apart during stuffing
- Skipping the foil during the first bake phase which dries out the filling before the cheese melts properly
Nutrition facts
Per serving: 540 calories, 26g protein, 62g carbs, 21g fat, 6g fiber.
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