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Cheesy Spinach & Mushroom Stuffed Shells have gained immense popularity in Italian-American households, thanks to their versatility and wholesome ingredients. The dish is characterized by large pasta shells filled with a delightful mixture of sautéed mushrooms, spinach, and a blend of creamy cheeses, all topped with marinara sauce and baked until bubbly. This combination results in a comforting meal that’s perfect for both casual weeknight dinners and festive gatherings.

Easy Cheesy Spinach and Mushroom Stuffed Shells

Indulge in the creamy goodness of Cheesy Spinach & Mushroom Stuffed Shells, a perfect comfort food that combines the rich flavors of sautéed mushrooms and fresh spinach with a melty cheese filling. This family-friendly recipe is ideal for gatherings or cozy dinners at home. Learn how to prepare this delightful dish step by step, along with tips for achieving the perfect cheesy crust and inclusive ingredient substitutions. Enjoy a wholesome meal that everyone will love!
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Ingredients
  

20 jumbo pasta shells

1 tablespoon olive oil

1 cup mushrooms, finely chopped

2 cups fresh spinach, chopped

2 cloves garlic, minced

1 teaspoon Italian seasoning

1 cup ricotta cheese

1 ½ cups mozzarella cheese, shredded (divided)

½ cup grated Parmesan cheese

1 jar (25 oz) marinara sauce

Salt and pepper to taste

Fresh basil leaves (for garnish, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) so it's ready for baking.

    Cook Pasta Shells: In a large pot, bring salted water to a boil. Carefully add the jumbo pasta shells and cook according to the package directions until they are al dente. Once done, drain the shells and allow them to cool slightly while you prepare the filling.

      Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped mushrooms and sauté for about 5 minutes or until they release their moisture and begin to brown. Stir in the minced garlic and chopped spinach, cooking just until the spinach wilts. Season the mixture with Italian seasoning, salt, and pepper to taste. Remove from the heat and let it cool a bit.

        Prepare Filling: In a mixing bowl, combine the sautéed spinach and mushroom mixture with the ricotta cheese, 1 cup of the shredded mozzarella cheese, and the grated Parmesan cheese. Blend all the ingredients together until well combined and creamy.

          Stuff the Shells: Take each cooked pasta shell and fill it generously with the cheese and vegetable filling. Use a spoon or your fingers to pack in the filling. Repeat this process until all of the pasta shells are filled.

            Assemble the Dish: Spoon about half of the marinara sauce (approximately 1 ½ cups) into the bottom of a baking dish, spreading it evenly. Carefully arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the stuffed shells, ensuring they are completely covered. Finally, sprinkle the remaining shredded mozzarella cheese over the top.

              Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.

                Garnish & Serve: Once baked, take the dish out of the oven and let it cool for a few minutes. If desired, garnish with fresh basil leaves for an extra touch of flavor. Serve warm and savor the delightful cheesy goodness!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings

                    - Presentation Tips: Serve the stuffed shells on a colorful plate. Drizzle with extra marinara sauce and a sprinkle of fresh herbs for an appealing presentation.