Spinach Stuffed Shells with a Mushroom Sauce
Indulge in the comforting fusion of creamy cheese, earthy mushrooms, and tender pasta with this delightful recipe for Spinach Stuffed Shells with Mushroom Sauce. Jumbo pasta shells are generously filled with a savory mixture of sautéed spinach, ricotta, mozzarella, and Parmesan cheeses, then nestled in a luscious, homemade mushroom sauce. A touch of garlic and a splash of heavy cream elevate the sauce into a velvety masterpiece that perfectly complements the hearty stuffed shells. This vegetarian dish is baked to golden perfection with bubbling mozzarella topping and garnished with fresh parsley for a stunning presentation. Ideal for a cozy family dinner or an elegant gathering, these stuffed shells are sure to satisfy every craving. Ready in just over an hour, this recipe combines comfort and sophistication in every bite!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 tablespoons Olive oil
- 8 cups Fresh spinach
- 1.5 cups Ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 3 cloves Garlic, minced
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Butter
- 2 cups Cremini mushrooms, finely chopped
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach and sauté until wilted, about 2 minutes. Remove from heat, cool slightly, and chop finely.
In a large mixing bowl, combine the chopped spinach, ricotta cheese, 0.5 cups of mozzarella cheese, Parmesan cheese, egg, 1 clove of minced garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well and set aside.
To prepare the mushroom sauce, heat 1 tablespoon of olive oil and 3 tablespoons of butter in a medium saucepan over medium heat. Add the remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Add the cremini mushrooms to the saucepan and cook for 5-6 minutes, stirring occasionally, until the mushrooms are softened and their liquid has mostly evaporated.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute.
Slowly pour in the vegetable broth while whisking constantly to prevent lumps. Increase the heat to medium-high, bring the mixture to a simmer, and cook for 3-4 minutes until slightly thickened.
Reduce the heat to low and stir in the heavy cream, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Simmer for an additional 2 minutes. Remove from heat.
Spread 1 cup of the mushroom sauce evenly over the bottom of a 9x13-inch baking dish.
Stuff each cooked pasta shell with about 2 tablespoons of the spinach and cheese filling and arrange them in the baking dish, open side up.
Pour the remaining mushroom sauce over the stuffed shells and sprinkle the top with the remaining 0.5 cup of shredded mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Garnish with chopped parsley and serve hot. Enjoy your delicious Spinach Stuffed Shells with Mushroom Sauce!
Nutrition Facts
Calories |
2648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 7000 mg | 304% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 19.9 g | ||
| Protein | 122.6 g | 245% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3145 mg | 242% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3361 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
