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
Scale
- 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
Instructions
- 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.
- 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.
- Cook the Pasta: Boil salted water and cook pasta shells until al dente. Drain and set aside.
- 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.
- 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