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Mushroom and Spinach Stuffed Shells

Mushroom and spinach stuffed shells are filled with ricotta, sautéed mushrooms, and wilted spinach, then baked in marinara until bubbling. A mozzarella and Parmesan topping turns golden as the filling reaches 160°F.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling and resting 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 1 box (12 oz) jumbo pasta shells
  • 1 tbsp kosher salt
For the filling
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms finely chopped
  • 2 cloves garlic minced
  • 5 oz baby spinach
  • 1 container (15 oz) whole-milk ricotta
  • 1 egg large
  • 2 cups low-moisture mozzarella shredded, divided
  • 0.75 cup Parmesan grated, divided
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the assembly
  • 1 jar (24 oz) marinara sauce

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Cook the shells
  1. Heat the oven to 375°F.
  2. Bring water to a boil in an 8-quart pot, add the 1 tablespoon kosher salt and pasta shells, and cook 1 minute less than the package directions; drain.
Make the filling
  1. Heat the olive oil in a 12-inch skillet over medium heat, add the finely chopped cremini mushrooms, and cook for 7 to 9 minutes, stirring occasionally, until browned and their liquid has evaporated.
  2. Stir in the minced garlic and cook for 30 seconds.
  3. Add the baby spinach in handfuls and stir until wilted, about 2 to 3 minutes.
  4. Transfer the mushroom mixture to a medium bowl and let it cool for 10 minutes, until just warm.
  5. Mix in the whole-milk ricotta, large egg, 1 1/2 cups of the shredded low-moisture mozzarella, 1/2 cup of the grated Parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Assemble and bake
  1. Spread 1 cup of the marinara sauce in a 9x13-inch baking dish.
  2. Fill the shells with the ricotta mixture.
  3. Arrange the filled shells in the dish.
  4. Spoon the remaining marinara sauce over the shells and sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
  5. Cover the dish tightly with foil and bake for 25 minutes.
  6. Uncover and bake for 10 to 15 minutes, until bubbling and the center of the filling reaches 160°F.
  7. Let the shells rest for 10 minutes before serving.

Notes

Let the mushroom mixture cool until just warm before mixing it with the ricotta and egg. Refrigerate leftovers for 3 to 4 days; freezer: yes. For a gluten-free option, use gluten-free jumbo shells if available.