Cheesy Spinach and Mushroom Stuffed Shells

• 12 oz jumbo pasta shells, cooked
• 1 tbsp olive oil
• 8 oz mushrooms, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce, divided
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, heat olive oil and sauté mushrooms, garlic, and thyme until mushrooms are tender.
3. 3 In a bowl, combine spinach, ricotta, Parmesan, mozzarella, egg, salt, and pepper.
4. 4 Stir mushroom mixture into the cheese mixture.
5. 5 Stuff each shell with the mixture.
6. 6 Spread 1 cup marinara sauce in a baking dish.
7. 7 Place stuffed shells seam-side up in the dish, pour remaining sauce over the shells.
8. 8 Sprinkle breadcrumbs on top.
9. 9 Bake for 35 minutes until bubbly and golden.
10. 10 Let stand 5 minutes before serving.

Equipment

• skillet
• baking dish
• oven

Variations

• For a vegan version, substitute plant-based ricotta and mozzarella, and use a vegan marinara sauce.

Substitutions

• If you're out of jumbo shells, use manicotti tubes.
• Substitute fresh spinach for frozen if desired.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a make-ahead option, assemble and refrigerate overnight, then bake as directed.
• Toasting the breadcrumbs before sprinkling adds extra crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven covered with foil until heated through.

Serving Suggestions

• Serve with a crisp green salad and garlic bread.
• Pairs well with a light white wine like Pinot Grigio.

FAQ