Mushroom Spinach Stuffed Shells

$- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup mushrooms, finely chopped (cremini or button) - 1 cup ricotta cheese - 1/2 cup grated parmesan cheese - 1 cup shredded mozzarella cheese, divided - 1 clove garlic, minced - 1 teaspoon dried oregano - 1 teaspoon olive oil - Salt and pepper to taste - 2 cups marinara sauce I love using fresh ingredients for this dish. The jumbo pasta shells hold the filling well. Fresh spinach adds a nice green color and a healthy twist. Mushrooms bring a rich and earthy flavor. Ricotta offers a creamy texture. Parmesan adds a salty kick, while mozzarella gives that gooey finish. Garlic enhances everything with its warm aroma. Dried oregano adds depth, and olive oil keeps it moist. Don't forget salt and pepper for more taste. Finally, marinara sauce ties it all together with its tangy sweetness. - Calories per serving: About 360 - Macronutrient breakdown: - Protein: 20g - Fat: 15g - Carbohydrates: 40g This dish is not only tasty but also filling. You get a good amount of protein from the cheese and spinach. The carbs come from the pasta, which fuels your day. While it has some fat, most comes from healthy sources. Enjoying this meal can support a balanced diet. It’s great for family dinners or a cozy night in. For more details on how to prepare it, check the Full Recipe. First, preheat your oven to 375°F (190°C). This makes sure your dish cooks evenly. While the oven heats, cook the jumbo pasta shells. Follow the package instructions until they are al dente. Drain them and set aside to cool. In a large skillet, heat one teaspoon of olive oil over medium heat. Add the minced garlic and finely chopped mushrooms. Cook them for about five minutes. Stir until the mushrooms soften and their moisture has evaporated. Next, add the chopped spinach to the skillet. Cook until it wilts, which takes about two minutes. Season the mixture with salt, pepper, and dried oregano. Remove from heat and let it cool slightly. In a mixing bowl, combine one cup of ricotta cheese, half a cup of Parmesan cheese, and half of the mozzarella cheese. Add the mushroom-spinach mixture to this bowl. Stir until everything is well mixed. Now, carefully stuff each cooked shell with about two tablespoons of the cheese and spinach mixture. Spread half of the marinara sauce on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the shells and sprinkle with the rest of the mozzarella cheese. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes. This allows the cheese to get bubbly and golden. Let the shells cool for a few minutes before serving. For the full recipe, refer to your favorite cooking resource. To keep your shells whole, cook them just until they are al dente. This means they should still have a bit of bite. After cooking, let them cool before handling. If they stick together, rinse them gently with cold water. When it comes to filling, use a small spoon to stuff each shell evenly. This helps keep the filling from spilling out during baking. Aim for about two tablespoons of filling in each shell. You can also use a piping bag for a neat and easy stuffing process. For extra flavor, try adding dried herbs like basil or thyme to your filling. A pinch of red pepper flakes gives a nice kick. You can also mix in some sun-dried tomatoes or olives for a pop of taste. If you want to change the cheese, swap ricotta for cottage cheese or goat cheese. These alternatives bring unique flavors and textures that can transform your dish. You can even experiment with vegan cheese options if desired. Mushroom spinach stuffed shells go well with a side salad. A light green salad with a vinaigrette balances the meal. Garlic bread is another great choice, adding crunch and flavor. For wine lovers, a light red wine pairs well. Try a Pinot Noir or Chianti; both enhance the flavors of the dish. If you prefer white wine, a crisp Sauvignon Blanc works nicely too. For the full recipe, check out the detailed instructions and enjoy this comforting meal with ease. {{image_2}} You can add many different vegetables to your stuffed shells. Try zucchini, bell peppers, or even artichokes for more flavor and color. Each vegetable brings a unique taste and texture. You can also replace cheese types based on your preference. For a creamier filling, use mascarpone instead of ricotta. For a sharper flavor, go for goat cheese. This lets you personalize the dish. If you want more protein, consider adding chicken or sausage. Cook and chop the meat before mixing it into the filling. For a vegetarian option, you can use plant-based sausage or lentils. Both options add a hearty feel to your meal without losing taste. For gluten-free options, look for gluten-free jumbo pasta shells. Many brands offer great alternatives. You can also try switching to zucchini or eggplant slices for a low-carb version. These choices keep the dish light while still being filling. Adjust your recipe to fit your diet and enjoy a comforting meal. To keep your stuffed shells fresh, use airtight containers. Glass containers are great for this. You can also use plastic containers if they seal well. Store your leftovers in the fridge. They will stay good for up to three days. If you want to keep them longer, freeze them. They can last up to three months in the freezer. When reheating, you have two main choices: oven or microwave. The oven gives better texture. Preheat it to 350°F (175°C). Place the shells in an oven-safe dish. Cover them with foil to keep them moist. Bake for about 20 minutes or until hot. If you use the microwave, it’s quicker but can dry out the shells. Heat them in a microwave-safe dish. Cover the dish with a damp paper towel. Heat for one to two minutes. Check if they're warm enough, then enjoy. To make Mushroom Spinach Stuffed Shells, follow these steps: 1. Preheat your oven to 375°F (190°C). 2. Cook 20 jumbo pasta shells until al dente. Drain and cool. 3. In a skillet, heat 1 teaspoon of olive oil and sauté 1 clove of minced garlic. 4. Add 1 cup of chopped mushrooms and cook until soft. 5. Stir in 2 cups of chopped spinach until it wilts. Season with salt, pepper, and 1 teaspoon of dried oregano. 6. In a bowl, mix 1 cup of ricotta cheese, ½ cup of grated parmesan cheese, and half of the shredded mozzarella cheese. 7. Fold in the mushroom and spinach mix into the cheese mixture. 8. Stuff each shell with about 2 tablespoons of the filling. 9. Spread half of the marinara sauce on a baking dish. Place the stuffed shells on top. 10. Pour the rest of the sauce over the shells and sprinkle with the remaining mozzarella. 11. Cover and bake for 25 minutes, then uncover and bake for another 10 minutes. 12. Let cool a bit before serving. Yes, you can prepare the Mushroom Spinach Stuffed Shells ahead of time. Here are some tips: - Stuff the shells and place them in the baking dish. - Cover the dish with plastic wrap and refrigerate for up to 24 hours. - When ready to bake, remove the wrap and add extra time to the cooking. - You can also freeze the shells. Just make sure to wrap them well. If you need a substitute for ricotta cheese, try these options: - Cottage cheese works well. Blend it for a smoother texture. - Cream cheese can give a rich flavor. Soften it before mixing. - Goat cheese adds a tangy taste. Use a little less than ricotta. Stuffed shells can last in the fridge for about 3 to 5 days. Here are some tips for food safety: - Store them in an airtight container. - Ensure they are completely cool before sealing. - If you see any mold or smell bad, it’s best to throw them out. For more details, check out the Full Recipe for Mushroom Spinach Stuffed Shells. Mushroom Spinach Stuffed Shells are a tasty and satisfying dish. We covered all the essential ingredients and shared easy steps for preparation. I offered tips to make your shells perfect, ways to mix up flavors, and options for special diets. You can also find useful storage and reheating advice. With a little creativity, these shells can shine in your kitchen. Enjoy making them your own!$

Indulge in these delicious mushroom spinach stuffed shells, perfect for a comforting meal! Packed with creamy ricotta, tender spinach, and savory mushrooms, this recipe is sure to impress your family and friends. Follow our simple step-by-step instructions for a delightful dinner that’s ready in under an hour. Click through now to explore the full recipe and get cooking! You won’t want to miss this tasty dish!

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Ingredients

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup mushrooms, finely chopped (cremini or button)

1 cup ricotta cheese

1/2 cup grated parmesan cheese

1 cup shredded mozzarella cheese, divided

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon olive oil

Salt and pepper to taste

2 cups marinara sauce

Instructions

Preheat your oven to 375°F (190°C).

Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.

In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped mushrooms, sauté for about 5 minutes until the mushrooms are soft and their moisture has evaporated.

Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Season with salt, pepper, and oregano. Remove from heat and let cool slightly.

In a mixing bowl, combine the ricotta cheese, Parmesan cheese, half of the mozzarella cheese, and the mushroom-spinach mixture. Stir until well combined.

Carefully stuff each cooked shell with about 2 tablespoons of the cheese and spinach mixture.

Spread half of the marinara sauce on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Let the shells cool for a few minutes before serving.

Prep Time: 20 mins | Total Time: 55 mins | Servings: 4-6