Cheesy Spinach and Mushroom Stuffed Shells

Description

This Cheesy Spinach and Mushroom Stuffed Shells recipe is a culinary delight, blending the earthy flavors of mushrooms with the creamy richness of cheeses and spinach. Perfect for both cozy family meals and special occasions, this dish promises to be a fulfilling centerpiece that appeals to those who savor the complexity of Italian-inspired cuisine.

Ingredients

• 8 tablespoons (1 stick) salted butter
• 3 cups sliced shiitake or cremini mushrooms
• 2 teaspoons dried thyme
• 2 chopped garlic cloves
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• Kosher salt and pepper to taste
• 1/4 cup plain flour
• 2 cups milk
• 2 cups chicken broth
• 1 cup shredded mozzarella cheese
• 3/4 cup grated parmesan cheese
• 1 pound large pasta shells
• 2 cups ricotta cheese
• 2 cups shredded provolone cheese
• 2 (10-ounce) packages frozen spinach, thawed and drained

Step-by-step Directions

Step 1: Prepare the Oven and Cook the Mushrooms

Preheat your oven to 350° F. Grease a 9×13 inch baking dish. Melt 2 tablespoons of butter in a medium pot. Add mushrooms and let them cook undisturbed for 5 minutes until golden brown. Season with thyme, and a pinch each of salt and pepper. Continue cooking for another 4-5 minutes until the aroma is noticeable. Set aside the cooked mushrooms.

Step 2: Make the Cheese Sauce

In the same pot, add the remaining 6 tablespoons of butter, garlic, basil, and oregano, and sauté for 30 seconds until fragrant. Whisk in the flour and cook for about a minute. Gradually stir in chicken broth and milk, bringing to a boil while stirring continuously for 1 minute. Remove from heat and add 1/2 cup of mozzarella and 1/2 cup of parmesan cheese, stirring until the cheese is melted and the sauce is smooth.

Step 3: Cook the Pasta

Boil a large pot of salted water and cook the pasta shells until al dente, according to package instructions. Drain and set aside to cool.

Step 4: Prepare the Filling and Assemble the Shells

In a bowl, mix together the ricotta, provolone, and spinach. Spread 1/3 of the cheese sauce on the bottom of the prepared baking dish. Fill each pasta shell with about 1 tablespoon of the ricotta mixture and place in the baking dish. Continue until all shell are stuffed.

Step 5: Finish Assembly and Bake

Sprinkle remaining mozzarella over the stuffed shells. Pour the rest of the cheese sauce over the top and then sprinkle the remaining parmesan cheese. Add the cooked mushrooms on top. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbling.

Servings & Preparation/Cooking Time

Servings: Approx. 6-8
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 80 minutes

Tips for Storage & Reheating

• Storage: Cool the dish completely before covering and storing it in the refrigerator for up to 3 days.
• Freezing: You can freeze the baked dish, well-wrapped, for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in the oven at 350° F until hot throughout, about 20-30 minutes. If it was frozen, allow additional time.

Conclusion

The Cheesy Spinach and Mushroom Stuffed Shells recipe is a testament to the pleasures of hearty, comforting food. With its rich and creamy sauces interleaved with the satisfying chew of pasta and the robust flavors of spinach and mushrooms, this dish is sure to satisfy a wide array of taste preferences, making it a reliable choice for diverse dining occasions.

Cheesy Spinach and Mushroom Stuffed Shells

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• Author: Dulcia
• Total Time: 80 minutes
• Yield: Approx. 6-8

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Description

This Cheesy Spinach and Mushroom Stuffed Shells recipe is a culinary delight, blending the earthy flavors of mushrooms with the creamy richness of cheeses and spinach. Perfect for both cozy family meals and special occasions, this dish promises to be a fulfilling centerpiece that appeals to those who savor the complexity of Italian-inspired cuisine.

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Ingredients

Scale 1x2x3x

• 8 tablespoons (1 stick) salted butter
• 3 cups sliced shiitake or cremini mushrooms
• 2 teaspoons dried thyme
• 2 chopped garlic cloves
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• Kosher salt and pepper to taste
• 1/4 cup plain flour
• 2 cups milk
• 2 cups chicken broth
• 1 cup shredded mozzarella cheese
• 3/4 cup grated parmesan cheese
• 1 pound large pasta shells
• 2 cups ricotta cheese
• 2 cups shredded provolone cheese
• 2 (10-ounce) packages frozen spinach, thawed and drained

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Instructions

1. Prepare the Oven and Cook the Mushrooms: Preheat the oven to 350° F. Grease a 9×13 inch baking dish. Cook mushrooms in butter with thyme, salt, and pepper until golden brown. Set aside.
2. Make the Cheese Sauce: In the same pot, sauté garlic, basil, and oregano in butter. Whisk in flour, then gradually stir in chicken broth and milk. Add mozzarella and parmesan cheese.
3. Cook the Pasta: Boil salted water and cook pasta shells until al dente. Drain and set aside.
4. Prepare the Filling and Assemble the Shells: Mix ricotta, provolone, and spinach. Spread cheese sauce in baking dish, fill pasta shells with ricotta mixture, and place in the dish.
5. Finish Assembly and Bake: Sprinkle mozzarella over shells, pour remaining cheese sauce, sprinkle parmesan cheese, add cooked mushrooms on top. Bake covered, then uncovered until golden and bubbling.

• Prep Time: 20 minutes
• Cook Time: 60 minutes