Spinach and Mushroom Stuffed Shells

$- 12 jumbo pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cups fresh spinach, chopped - 1 cup mushrooms, finely chopped - 1 clove garlic, minced - 1 teaspoon olive oil - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish For this dish, we start with jumbo pasta shells. They hold the filling well and make each bite delightful. Next, we use a mix of cheeses. Ricotta gives creaminess, mozzarella adds stretch, and Parmesan brings a sharp bite. Fresh spinach and mushrooms are the stars of the filling. Spinach adds color and nutrients. Mushrooms provide umami and depth. Garlic brings a nice aroma. Together, they create a rich flavor profile that balances the dish. Don't forget the pantry staples! Olive oil helps cook the veggies. Marinara sauce adds moisture and flavor. Salt and pepper enhance everything, allowing the ingredients to shine. I love to garnish with fresh basil. It adds a pop of color and a touch of freshness. For the full recipe, check out the complete instructions. Enjoy cooking! To start, you need to cook the jumbo pasta shells. Boil a large pot of water. Add a pinch of salt for flavor. Cook the shells according to the package instructions, usually around 9-11 minutes, until they are al dente. This means they should be firm but not hard. When finished, drain the shells and set them aside to cool. Tips for perfect al dente texture: - Stir the shells often while cooking to prevent sticking. - Taste one shell a minute before the time is up to check the texture. Now, let’s make the tasty filling. In a skillet, heat 1 teaspoon of olive oil over medium heat. Add 1 clove of minced garlic and sauté for about 1 minute. The garlic should smell great but not burn. Next, add 1 cup of finely chopped mushrooms. Cook them for about 5 minutes until they soften. Then, stir in 2 cups of chopped fresh spinach. Cook until the spinach wilts, which takes about 2-3 minutes. Season this mixture with salt and pepper to taste. Remove it from heat and let it cool a bit. In a mixing bowl, combine 1 cup of ricotta cheese, half of 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese. Add in the cooled spinach and mushroom mix. Stir it all well until combined. It’s time to fill the shells! Take each cooled shell and spoon the cheese and veggie mixture inside. Fill them generously for the best flavor. In a baking dish, spread a layer of 2 cups of marinara sauce on the bottom. Place the stuffed shells seam side up in the dish. Pour the remaining marinara sauce over the top of the shells. Then, sprinkle the rest of the mozzarella cheese on top for a cheesy finish. Cover the baking dish with aluminum foil. Bake the shells in a preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil. Bake for an additional 10-15 minutes. This helps the cheese bubble and turn golden. Tips for achieving a golden topping: - Keep an eye on the shells towards the end of baking. - If you want a crispier top, you can broil them for a minute. Just watch closely to avoid burning. For a full recipe, check the details provided above. Enjoy making these delicious spinach and mushroom stuffed shells! - Ensuring the filling is well-seasoned Seasoning your filling is key. Use salt and pepper to enhance flavor. Don’t forget to taste the filling before you stuff the shells. This way, you can adjust the taste to your liking. Adding a pinch of nutmeg can give it a subtle depth too. - Techniques for easy assembly To make assembly simple, use a small spoon or piping bag for filling. This helps you stuff each shell evenly. You can lay the shells on a baking sheet while you fill them. This keeps your workspace clean and organized. - Accompaniments for stuffed shells These stuffed shells pair well with a fresh salad. A simple arugula or mixed greens salad adds a nice crunch. You might also serve garlic bread on the side for extra flavor. - Presentation tips for an appealing dish To make your dish pop, arrange the stuffed shells on a large white platter. Drizzle some extra marinara sauce over the top. Finish with fresh basil leaves for color and aroma. This not only looks great but also makes each bite more flavorful. {{image_2}} You can change the filling to suit your taste. If you want more protein, try adding cooked chicken or tofu. Chicken adds a nice flavor and makes the dish heartier. Tofu is a great option for a plant-based meal. Just make sure to press the tofu to remove excess water before cooking. You can also mix in extra vegetables. Zucchini and bell peppers work well. Chop them finely and sauté with the mushrooms. This adds color and enhances the flavor of your dish. You can be creative with your fillings. Just remember to keep it balanced and tasty. The sauce can also change the dish. You can use pesto or Alfredo instead of marinara. Pesto gives a fresh, herby taste. Alfredo adds a rich, creamy texture. Both make the dish unique and delicious. When it comes to sauce, you have two choices: homemade or store-bought. I recommend homemade for the best flavor, but store-bought can save time. If you go homemade, you can control the ingredients. Using fresh tomatoes and herbs will elevate your stuffed shells. For the best taste, choose a sauce that complements your filling. Enjoy experimenting with different flavors and textures in your spinach and mushroom stuffed shells. For a full recipe, check out the link. To keep your spinach and mushroom stuffed shells fresh, store them in an airtight container. This prevents moisture loss and keeps flavors intact. Place the shells in the fridge within two hours of cooking. They stay fresh for about three to four days. When it comes to reheating, you have a couple of great options. For the oven, preheat it to 350°F (175°C). Place the stuffed shells in a baking dish and cover with foil. Heat for about 20 minutes or until warm. If you're in a hurry, the microwave works too. Place a few shells on a microwave-safe plate. Heat for two to three minutes, checking halfway through. To keep the cheese nice and gooey, add a splash of water to the dish before reheating. This helps maintain moisture and flavor. Enjoy those cheesy bites! Can I make these stuffed shells ahead of time? Yes, you can prepare the stuffed shells ahead. After filling them, cover and refrigerate. Bake them within a day or two for the best taste. What can I substitute for ricotta cheese? If you don’t have ricotta, try cottage cheese or cream cheese. Both create a creamy texture that works well in this dish. How do I know when the stuffed shells are done baking? Look for bubbly cheese and a golden top. The edges of the marinara should be hot and slightly bubbling. Can I freeze stuffed shells before or after baking? You can freeze them both ways. For best results, freeze before baking. Wrap each shell well to prevent freezer burn. In this blog post, I covered how to make delicious stuffed pasta shells. We explored the best ingredients, from jumbo shells to fresh veggies and tasty cheeses. I shared step-by-step instructions, cooking tips, and serving ideas. You can even try different fillings and sauces to mix things up. Finally, I provided storage and reheating tips to keep your dish fresh. Enjoy making this favorite dish that is sure to impress! Happy cooking!$

Spinach and Mushroom Stuffed Shells

Indulge in the deliciousness of Cheesy Spinach & Mushroom Stuffed Shells with this easy recipe! These jumbo pasta shells are filled with a rich blend of ricotta, mozzarella, and fresh veggies, then baked to perfection. Perfect for a comforting dinner or family gathering, this dish is sure to impress.

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Ingredients

12 jumbo pasta shells

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups fresh spinach, chopped

1 cup mushrooms, finely chopped

1 clove garlic, minced

1 teaspoon olive oil

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).

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

In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Add chopped mushrooms to the skillet and cook until they soften, about 5 minutes.

Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

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

Spoon the cheese and vegetable mixture into each cooked shell generously.

Spread a layer of marinara sauce at the bottom of a baking dish. Place the stuffed shells in the dish, seam side up.

Pour remaining marinara sauce over the stuffed shells, then sprinkle the rest of the mozzarella cheese on top.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and slightly golden.

Once done, let it cool for a few minutes before serving. Garnish with fresh basil leaves.

Prep Time: 20 min | Total Time: 55 min | Servings: 4

- Presentation Tips: Arrange the stuffed shells on a large white platter, drizzle with extra marinara sauce, and garnish with fresh basil for a vibrant touch.