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To create the best Cheesy Spinach and Mushroom Stuffed Shells, ingredient quality matters. Each component contributes to the overall flavor and texture of the dish, and choosing fresh, high-quality ingredients will ensure a delicious result.

Cheesy Spinach and Mushroom Stuffed Shells

Discover the ultimate comfort food with Cheesy Spinach and Mushroom Stuffed Shells! This delightful pasta dish features jumbo shells generously filled with a creamy blend of ricotta, mozzarella, and fresh sautéed spinach and mushrooms, all topped with savory marinara sauce. Perfect for family dinners or gatherings, this wholesome and vegetarian-friendly dish balances indulgence with nutrition. Embrace the joy of cooking and enjoy a satisfying meal that’s sure to please!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup mushrooms, finely chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded (plus extra for topping)

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

2 cups marinara sauce

Olive oil, for sautéing

Instructions
 

Prepare the Pasta: Begin by boiling a large pot of salted water. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.

    Sauté the Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and chopped mushrooms, sautéing until mushrooms are soft and any released moisture has evaporated, about 5-7 minutes. Stir in the chopped spinach and cook until just wilted. Season with oregano, basil, salt, and pepper. Remove from heat and let cool slightly.

      Make the Filling: In a mixing bowl, combine the sautéed mushroom and spinach mixture with ricotta, half of the mozzarella, Parmesan cheese, and the egg. Mix until well combined and creamy. Adjust seasoning with additional salt and pepper if needed.

        Stuff the Shells: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Take each jumbo shell and fill it generously with the cheesy spinach and mushroom filling. Place filled shells in the baking dish, opening side up.

          Add Sauce and Cheese: Once all shells are filled, pour the remaining marinara sauce over the top, ensuring all pasta is covered. Sprinkle the remaining mozzarella cheese over the sauce.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and slightly golden.

              Serve: Remove from the oven and let the stuffed shells rest for a few minutes before serving. Garnish with fresh basil or parsley, if desired.

                Prep Time, Total Time, Servings: 20 minutes | 55 minutes | 4 servings