Forktionary

Spinach Stuffed Shells With A Mushroom Sauce Recipe

These irresistible Spinach Stuffed Shells will vanish in a flash! Perfectly al dente jumbo pasta shells are brimming with a creamy four-cheese blend and tender baby spinach. Topped with a rich and savory tomato mushroom sauce, then baked to bubbly perfection, these stuffed shells are comfort food at its finest. Get ready for a flavor explosion that will leave you craving more!

Prep Time 30 mins
Cook Time 80 mins
Calories 1438.5 kcal
Protein 140g
Rating 4.9 (14 Reviews)
Spinach Stuffed Shells With A Mushroom Sauce 16

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spinach Stuffed Shells With A Mushroom Sauce

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Spinach Stuffed Shells With A Mushroom Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Spinach Stuffed Shells With A Mushroom Sauce

  1. Preheat oven to 350°F (175°C).
  2. Spray a 9x13 inch baking dish with nonstick cooking spray.
  3. Soak 8 oz cremini mushrooms in 1 cup hot water for 15 minutes.
  4. In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, for 1 minute. Add 10 oz fresh baby spinach and cook until wilted.
  5. Remove spinach from pan, reserving some garlic and onion in the pan.
  6. Chop the soaked mushrooms and add them to the pan with the remaining garlic and onions.
  7. Add the mushroom soaking liquid (reserve 1/4 cup for later), 1/2 cup dry white wine, and 1 teaspoon dried Italian herbs (or 1 tablespoon fresh, chopped).
  8. Season with salt and pepper to taste.
  9. Cook until the liquid is almost completely absorbed, about 5-7 minutes.
  10. Stir in 28 oz crushed tomatoes.
  11. Simmer while preparing the shells.
  12. Squeeze excess liquid from the cooled spinach. Add the spinach liquid to the sauce. Combine the spinach with 8 oz ricotta cheese, 4 oz mozzarella cheese, 2 oz parmesan cheese, 1 oz cream cheese, 1 large egg, and 1/4 teaspoon nutmeg in a bowl.
  13. Mix well to combine. Season with salt and pepper to taste.
  14. Spoon the cheese mixture evenly into the jumbo pasta shells.
  15. Arrange the stuffed shells in the prepared baking dish.
  16. Pour the mushroom sauce over the shells, reserving some for serving.
  17. Sprinkle with 1/2 cup grated mozzarella cheese.
  18. Bake covered for 30 minutes.
  19. Bake uncovered for an additional 15 minutes, or until bubbly and golden brown.
  20. Garnish with extra grated parmesan cheese and fresh basil (optional).
  21. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

37g

Fat

150g

Carbs

51g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Mushroom Recipes European Italian The Americas American Vegetarian Fall Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Main Dish Pasta Vegetables Oven European Potluck Dinner Party Vegetarian Italian Stove Top Dietary One Dish Meal Comfort Food Mushrooms Pasta Rice And Grains Pasta Shells Greens Spinach Taste Mood To Go Equipment Number Of Servings Presentation Served Hot 4 Hours Or Less