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- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup mushrooms, diced (preferably cremini or button) - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 egg - 2 cloves garlic, minced - 1 teaspoon olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon Italian seasoning - 2 cups marinara sauce

Creamy Spinach and Mushroom Stuffed Shells

Discover the comfort of Creamy Spinach and Mushroom Stuffed Shells, a delightful dish that marries rich, earthy flavors with creamy cheese. This recipe showcases jumbo pasta shells filled with a flavorful blend of sautéed mushrooms, fresh spinach, and a trio of delicious cheeses. Perfectly baked in marinara sauce, each bite is a burst of taste and satisfaction. Ideal for family dinners or gatherings, it’s a meal that impresses while remaining simple to prepare. Enjoy the joy of cooking and sharing this delicious dish with your loved ones!
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Ingredients
  

20 jumbo pasta shells

1 tablespoon olive oil

1 cup mushrooms, finely chopped

2 cups fresh spinach, chopped

1 clove garlic, minced

1 cup ricotta cheese

1 cup cottage cheese

3/4 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 egg, beaten

1 teaspoon dried oregano

Salt and pepper, to taste

2 cups marinara sauce

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking the stuffed shells.

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions until they are al dente. Once cooked, drain the shells and set them aside to cool slightly.

      Sauté the Vegetables: Heat the olive oil in a skillet over medium heat. Add the finely chopped mushrooms and sauté for approximately 4-5 minutes, or until they turn golden brown. Next, stir in the minced garlic and chopped spinach and cook for an additional 2 minutes, until the spinach has wilted. Season the vegetable mixture with salt and pepper, then remove from heat, allowing it to cool slightly.

        Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, cottage cheese, half of the shredded mozzarella, grated Parmesan cheese, beaten egg, dried oregano, and the cooled mushroom and spinach mixture. Mix thoroughly until all ingredients are well incorporated. Taste the filling and adjust the seasoning with additional salt and pepper if necessary.

          Stuff the Pasta: Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking. Using a spoon, carefully fill each cooked jumbo shell with approximately 2 tablespoons of the creamy cheese and vegetable filling. Place the stuffed shells in the baking dish, open side facing up, in a single layer.

            Add Sauce and Cheese: After all the shells are stuffed, pour the remaining marinara sauce over them, ensuring each shell is generously coated. Finally, sprinkle the remaining shredded mozzarella over the top.

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

                Serve: Allow the dish to cool for a few minutes before serving. For an added touch, garnish with fresh basil or parsley before plating.

                  Prep Time, Total Time, Servings: 30 minutes | 50 minutes | Serves 4-6

                    Presentation Tips: Serve the stuffed shells in a deep dish or on individual plates, garnished with a sprinkle of freshly grated Parmesan and a sprig of basil for a vibrant touch.