Spinach and Mushroom Stuffed Shells Recipe
A delicious fusion of tender pasta, gooey cheese, and flavorful fillings in every bite.
Introduction to Spinach and Mushroom Stuffed Shells
Spinach and mushroom stuffed shells are a delightful twist on the classic Italian dish, especially when you add the richness of spinach and the earthiness of mushrooms to the mix. This recipe, inspired by The Pioneer Woman, combines the creaminess of ricotta cheese with the depth of sautéed mushrooms and wilted spinach, all wrapped in tender pasta shells and baked to perfection.
Ingredients Needed
To make this dish, you’ll need the following ingredients:
- 1 1/2 tsp. kosher salt for the pasta water, plus more for seasoning
- 12 oz. jumbo pasta shells, approximately 25 to 30 shells
- 2 Tbsp. olive oil for sautéing the mushrooms
- 1 lb. cremini mushrooms, sliced
- 1 tsp. dried thyme for added flavor
- 2 cloves garlic, minced and divided
- 1 cup ricotta cheese
- 1/2 cup chopped scallions
- 1 egg
- 1 1/2 cups mozzarella cheese, shredded and divided
- 3/4 cup parmesan cheese, grated and divided
- 1 cup baby spinach for the cream sauce
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1/2 cup white wine for the cream sauce
- 1/2 cup half-and-half
- 1 tsp. lemon zest for added brightness
- Salt and pepper to taste
Instructions to Make Spinach and Mushroom Stuffed Shells
Step 1: Preheat and Cook Pasta
Start by preheating your oven to 400°F (200°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells. Cook them for one minute less than the package instructions suggest for al dente. Drain and spread the shells out on a baking sheet to cool.
Step 2: Prepare the Mushroom Filling
Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are nicely browned. This should take about 4 to 6 minutes. Reduce the heat to medium and add the thyme and half of the minced garlic. Cook until the garlic is just golden, which should be about a minute. Transfer the mixture to a large bowl and let it cool for a few minutes.
Step 3: Combine the Filling Ingredients
Add the ricotta cheese, chopped scallions, egg, cup of mozzarella, and half a cup of parmesan to the bowl with the mushroom mixture. Stir everything together until well combined. Season with half a teaspoon of salt and a few grinds of pepper.
Step 4: Make the Cream Sauce
Melt two tablespoons of butter in a large saucepan over medium heat. Add the remaining garlic and cook until it starts to sizzle, which should take about 30 seconds. Add the flour and stir to make a paste. Cook for one minute, then gradually stir in the white wine and half-and-half. Bring the mixture to a simmer and whisk in the baby spinach. Cook until the spinach has wilted, about three minutes. Stir in the lemon zest and season with salt and pepper.
Step 5: Assemble and Bake
Spoon the mushroom filling into the cooled pasta shells. Spread one-third of the cream sauce in a 9×13 inch baking dish. Arrange the filled shells in the dish and ladle the remaining sauce over them. Sprinkle with the remaining mozzarella and parmesan cheese. Bake in the preheated oven until the dish is bubbly, about 25 to 30 minutes. Let it rest for 15 minutes before serving.
Additional Recipes and Variations
For those interested in exploring other variations of stuffed shells, here are a few options:
- Spinach Stuffed Shells by Pioneer Woman: This recipe focuses purely on spinach without mushrooms, using ricotta cheese and parmesan for a creamy filling, topped with mozzarella and marinara sauce.
- Jeff Mauro’s Version: This recipe includes caramelized mushrooms and shallots, paired with baby spinach and a crispy pine nut topping, all wrapped in a flavorful vodka sauce.
What others are reading
Key Tips and Variations
When making spinach and mushroom stuffed shells, consider these tips for a better experience:
- Use Fresh Ingredients: Fresh spinach and high-quality mushrooms can make a significant difference in the flavor and texture of the dish.
- Customize the Filling: Feel free to add other herbs like basil or oregano to the ricotta mixture for extra flavor.
- Experiment with Sauces: Try different sauces like marinara or vodka sauce to change up the flavor profile.
Frequently Asked Questions
Q: How Long Do I Need to Cook the Pasta Shells?
A: Cook the pasta shells one minute less than the package instructions suggest for al dente. This ensures they retain some firmness while still being tender.
Q: Can I Use Frozen Spinach Instead of Fresh?
A: Yes, you can use frozen spinach, but make sure it’s thawed and drained well before using it in the cream sauce.
Q: How Do I Store Leftover Stuffed Shells?
A: Store leftover shells in an airtight container in the refrigerator for up to three days. When reheating, use the oven at a low temperature to prevent drying out the pasta.
Nutritional Information
| Ingredient | Nutritional Value (approximate) |
|---|---|
| 1 lb. cremini mushrooms | 15 calories, 3g protein per cup |
| 1 cup baby spinach | 7 calories, rich in vitamins A and K |
| 1 cup ricotta cheese | 330 calories, 20g protein |
| 1 cup mozzarella cheese | 300 calories, 28g protein |
Conclusion
Spinach and mushroom stuffed shells offer a delicious and satisfying meal that combines the best of Italian flavors with the comfort of a baked pasta dish. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to delight with its rich flavors and creamy texture.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32613383/spinach-and-mushroom-stuffed-shells-recipe/
- https://www.4theloveoffoodblog.com/pioneer-womans-spinach-stuffed-shells/
- https://twoluckyspoons.com/spinach-and-mushroom-stuffed-shells/
- https://www.youtube.com/watch?v=KcxTF2jKXno
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32961068/mushroom-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a81477/red-and-green-stuffed-shells/
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