Spinach Stuffed Shells With A Mushroom Sauce Recipe

Name: Spinach Stuffed Shells With A Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) package jumbo pasta shells, cooked al dente; 5 dried shiitake mushrooms; 1 cup hot water; 1 tablespoon oil; 1 onion, diced; 4 garlic cloves, minced; 6 ounces of pre washed Baby Spinach; 1/3 cup white wine; 1/8 cup chopped fresh basil or 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1 teaspoon dried oregano; 4 cups crushed tomatoes or 4 cups your favorite tomato sauce; 2 cups ricotta cheese; 1/2 cup grated pecorino romano cheese, plus extra for garnish; 1 cup grated mozzarella cheese; 1 egg; 1/2 nutmeg, grated

Servings: persons

1 (12 ounce) package jumbo pasta shells, cooked al dente
5 dried shiitake mushrooms
1 cup hot water
1 tablespoon oil
1 onion, diced
4 garlic cloves, minced
6 ounces of pre washed Baby Spinach
1/3 cup white wine
1/8 cup chopped fresh basil or 1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon dried oregano
4 cups crushed tomatoes or 4 cups your favorite tomato sauce
2 cups ricotta cheese
1/2 cup grated pecorino romano cheese, plus extra for garnish
1 cup grated mozzarella cheese
1 egg
1/2 nutmeg, grated

1
Preheat oven to 350 degrees.
2
Spray a 9x13 inch pan with nonstick spray.
3
Soak mushrooms in hot water.
4
In a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
5
Remove spinach from pan leaving some garlic and onions in pan.
6
Chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
7
Add the mushroom soaking water(strained from any grit), white wine and herbs.
8
Season with salt and pepper.
9
Cook till liquid is all absorbed.
10
Add crushed tomatoes.
11
Simmer while preparing shells.
12
Squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.
13
Mix to blend.
14
Adding salt and pepper to taste.
15
Spoon evenly into shells and place into pan.
16
Pour sauce over shells.
17
Reserving some sauce for serving at the table.
18
Bake covered for 30 minutes.
19
Garnish with grated cheese.
20
Mangia!

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (12 ounce) package jumbo pasta shells, cooked al dente, 5 dried shiitake mushrooms, 1 cup hot water, 1 tablespoon oil, and more.

Yes, Spinach Stuffed Shells With A Mushroom Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Stuffed Shells With A Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions