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When it comes to comfort food, few dishes can rival the warm, hearty embrace of Creamy Spinach and Mushroom Stuffed Shells. This delightful Italian-American classic is not only a feast for the taste buds but also a nourishing option that brings together the richness of cheese, the earthiness of mushrooms, and the vibrant freshness of spinach. Whether you're cooking for your family or entertaining friends, this dish promises to be a crowd-pleaser with its creamy texture and savory flavor profile.

Creamy Spinach and Mushroom Stuffed Shells

Delve into comfort food heaven with this Creamy Spinach and Mushroom Stuffed Shells recipe! This classic dish beautifully combines flavorful cheese, earthy mushrooms, and vibrant spinach into a deliciously creamy filling that’s sure to impress. Perfect for family dinners or entertaining friends, it’s not only tasty but also packed with nutrients. Enjoy the warm embrace of homemade cooking while indulging in this satisfying meal that brings everyone together. Get ready to make unforgettable culinary memories!
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Ingredients
  

12 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup mushrooms, finely chopped (button or cremini)

1 cup ricotta cheese

1 cup mozzarella cheese, shredded (plus extra for topping)

¼ cup Parmesan cheese, grated

1 egg, beaten

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

2 cups marinara sauce

2 tablespoons olive oil

Fresh basil, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta Shells: In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped mushrooms and cook for 4-5 minutes until they’re browned and tender. Add the chopped spinach and cook until wilted, about 2 minutes. Season with salt, pepper, oregano, and basil. Remove from heat and let cool.

        Make the Filling: In a mixing bowl, combine the sautéed spinach and mushroom mixture with ricotta cheese, 1 cup of mozzarella cheese, ¼ cup Parmesan cheese, and the beaten egg. Mix until well combined. Adjust seasoning with more salt and pepper if needed.

          Stuff the Shells: Spread 1 cup of marinara sauce on the bottom of a greased 9x13 inch baking dish. Carefully stuff each cooked shell with the creamy filling and place in the baking dish. Repeat until all shells are filled.

            Top with Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the extra mozzarella cheese on top.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Let the stuffed shells cool for 5 minutes before serving. Garnish with fresh basil if desired.

                  Prep Time, Total Time, Servings:

                    30 minutes | 50 minutes | 4-6 servings