Spinach and Mushroom Stuffed Shells

(from castro15’s recipe box)

Categories: Pasta


  • 1 1/2 tsp kosher salt, plus more for the pasta
  • 12 oz. jumbo pasta shells
  • 2 tbsp. olive oil
  • 1 lb. cremini mushrooms, thinly sliced
  • 2 tsp fresh thyme, chopped
  • 4 garlic cloves, minced
  • 2 16oz. containers ricotta
  • 3 scallions, chopped
  • 1 large egg, beaten
  • 2 cups shredded mozzarella
  • 3/4 cup grated Parmesan
  • Black pepper, to taste
  • 2 tbsp. salted butter
  • 2 tbsp. all-purpose flour
  • 1/2 cup dry white wine
  • 3 cups half-and-half
  • 5 oz. package baby spinach, chopped
  • 2 tsp grated lemon zest
  • Green salad, for serving


  1. Preheat the oven to 400. Bring a large pot of salted water to a boil. Add the pasta shells and cook 1 minute less than directed for al dente. Drain and spread out on a baking sheet.

  2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 4 to 6 minutes. Reduce the heat to medium; stir in the thyme and half of the garlic and cook until the garlic is just golden, about 1 minute. Scrape into a large bowl and let cool for a few minutes.

  3. Add the ricotta, scallions, egg, 1 cup mozzarella and 1/2 cup Parmesan to the mushrooms and stir to combine. Season with 1/2 tsp salt and black pepper.

  4. Melt the butter in a large saucepan over medium heat. Add the remaining garlic; cook until sizzling, 30 seconds. Add the flour and stir to make a paste. Cook 1 minute, then stir in the wine. Bring to a simmer, then whisk in the half-and-half. Return to a simmer and stir in the spinach. Cook until wilted, 3 minutes. Stir in the lemon zest and season with 1 tsp salt and black pepper.

  5. Spoon the mushroom filling into the shells.

  6. Spread one-third of the cream sauce in a 9×13-inch baking dish. Arrange the shells in the dish. Ladle the remaining sauce on top. Sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Bake until bubbly, 25 to 30 minutes. Let rest for 15 minutes. Serve with salad.

Email to a friend | Print this recipe | Back