Oh my goodness, let me tell you about my absolute favorite comfort food: Spinach and Mushroom Stuffed Shells! This dish has a special spot in my heart because it reminds me of cozy nights spent in the kitchen with my grandmother, bustling around while the aroma of bubbling cheese and fresh herbs filled the air. Whenever I take a bite, I’m transported back to her little kitchen, where laughter and love were the secret ingredients.
What makes these stuffed shells unique is the combination of creamy ricotta, earthy mushrooms, and nutritious spinach all nestled inside tender pasta. It’s a dish that’ll impress anyone you serve it to, yet it’s surprisingly simple to make. Plus, who can say no to a casserole topped with ooey-gooey melted cheese? Let’s dive into this delightful recipe!
What’s in Spinach and Mushroom Stuffed Shells?
Jumbo Pasta Shells: The perfect vessel for all the delicious stuffing! I typically go for Barilla Jumbo Shells; they hold up beautifully when cooked and filled.
Ricotta Cheese: This creamy cheese brings richness to the filling. I love using part-skim ricotta for a lighter option without sacrificing flavor.
Fresh Spinach: A powerhouse of nutrients, spinach adds color and healthy greens. Fresh is best, but you can use frozen spinach if you’re in a pinch—just make sure to squeeze out the excess water.
Mushrooms: I prefer baby bella or cremini mushrooms for their deep flavor, but white mushrooms work too! Sautéing them brings out their rich taste and adds depth to the filling.
Parmesan Cheese: This hard cheese adds a salty, nutty flavor that complements the rich stuffing. Always go for freshly grated when possible!
Marinara Sauce: A good quality jar of marinara sauce or homemade if you’re feeling adventurous! The sauce brightens the dish and keeps everything moist.
Shredded Mozzarella Cheese: The best part—melted mozzarella on top! Who could resist that gooey, cheesy goodness?
Is Spinach and Mushroom Stuffed Shells Good for You?
Absolutely! Each ingredient in this dish comes with its own health benefits.
Spinach: It’s a fantastic source of vitamins A, C, K, and iron. Not to mention, it’s low in calories, so you can feel good about loading up on these stuffed shells!
Mushrooms: Rich in antioxidants, they help strengthen the immune system. They’re also low in calories and fat, making them a perfect addition to any meal.
Ricotta Cheese: Packed with protein and calcium, ricotta is a great way to boost your daily nutrients. Just keep an eye on the portions since it can be high in fat.
While this dish certainly has its health perks, it’s still rich and creamy, so it’s best enjoyed in moderation. Pair it with a simple salad to balance out the richness!
Ingredients List
– 12 jumbo pasta shells (serves 4-6)
– 1 cup ricotta cheese
– 1 cup fresh spinach (or 1/2 cup frozen, thawed and drained)
– 8 oz mushrooms, chopped
– 1/2 cup grated Parmesan cheese
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Italian seasoning, optional
How to Make Spinach and Mushroom Stuffed Shells?
1. Preheat your oven to 375°F (190°C). Get ready to fill your kitchen with the delicious smell of these stuffed shells!
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
3. In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and sauté for about 5-7 minutes until they are soft and browned.
4. Stir in the fresh spinach and cook until wilted (just a minute or two). Season with salt and pepper. Once done, let this mixture cool for a few minutes.
5. In a mixing bowl, combine ricotta cheese, sautéed mushrooms and spinach, Parmesan cheese, and Italian seasoning if using. Mix well until combined.
6. Spread 1 cup of marinara sauce evenly on the bottom of a baking dish.
7. Stuff each cooked pasta shell with a generous amount of the cheese and veggie mixture. Place the stuffed shells seam-side up in the baking dish.
8. Pour the remaining marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
10. Let it cool for a few minutes before serving. You’ve earned it!
Perfect Pairings for Your Stuffed Shells!
– If you want to add some color to your plate, serve with a refreshing side salad dressed in lemon vinaigrette.
– A sprinkle of fresh basil or parsley on top can elevate your dish visually and taste-wise.
– Pair with a glass of red wine for an adult twist or sparkling water with lemon for a fresh, non-alcoholic option.
So there you have it—my beloved Spinach and Mushroom Stuffed Shells! Whether it’s a special dinner or a weeknight meal, this dish is sure to please. I can’t wait for you to try it and hope it brings as much warmth to your kitchen as it does to mine! Remember, cooking is all about having fun and experimenting, so don’t be afraid to make it your own. Happy cooking, and please share your stuffed shell adventures with me!