Jumbo shells filled with ricotta, mushrooms, and spinach
Mushroom and Spinach Stuffed Shells
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Servings
6
24 stuffed shells
Difficulty
Medium
Cost
Moderate
$$
Mushroom and Spinach Stuffed Shells
Jumbo shells filled with ricotta, mushrooms, and spinach
★4.4(25)
Large pasta shells stuffed with a savory mixture of ricotta, sauteed mushrooms, and spinach, nestled in marinara sauce and baked with mozzarella.
25m
Prep Time
30m
Cook Time
55m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Stuffed shells are the elegant cousin of lasagna — all the same comforting flavors of cheese, sauce, and pasta, but presented in beautiful individual portions. Each shell is a self-contained package of creamy ricotta filling studded with earthy mushrooms and tender spinach.
This vegetarian version is hearty enough to satisfy any appetite. The mushrooms add a deep, savory quality that makes you forget entirely about meat, while the spinach provides color and a subtle iron-rich earthiness. Baked under a blanket of marinara and melted mozzarella, these shells are pure comfort.
Ingredients
- 24 jumbo pasta shells
- 15 oz ricotta cheese
- 8 oz mushrooms, finely diced
- 5 oz fresh baby spinach
- 1 large egg
- 1 cup shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 tsp nutmeg
- 2.5 cups marinara sauce
- Kosher salt and black pepper
- Fresh basil for garnish
Instructions
- 1
Preheat oven to 375°F. Cook shells in salted boiling water until just barely al dente (about 1 minute less than package directions). Drain carefully and lay flat on oiled sheet pans.
- 2
Heat olive oil in a skillet over medium-high heat. Add mushrooms and cook until deeply browned and dry, about 6 minutes. Add garlic and cook 30 seconds. Add spinach and cook until wilted. Season with salt and pepper. Let cool slightly.
- 3
In a large bowl, mix ricotta, egg, 1/2 cup mozzarella, Parmesan, nutmeg, salt, and pepper. Fold in the mushroom-spinach mixture.
- 4
Spread 1 cup marinara sauce on the bottom of a 9x13 baking dish. Fill each shell with about 2 tablespoons of the ricotta mixture and nestle into the dish.
- 5
Spoon remaining marinara over the shells. Top with remaining 1/2 cup mozzarella.
- 6
Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes more until bubbly and golden.
- 7
Garnish with fresh basil and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
Jumbo shellsManicotti tubes
Use a piping bag to fill the narrow tubes.
RicottaCottage cheese blended smooth
A lighter alternative with similar texture.
MushroomsItalian sausage crumbles
For a non-vegetarian version with more heft.
Tips & Storage
Pro Tips
Cook a few extra shells in case some tear — it is inevitable.
A piping bag or zip-lock bag with the corner cut off makes filling shells much easier.
These freeze beautifully before or after baking.
Storage
Refrigerate for up to 4 days. Freeze unbaked for up to 3 months.
Reheating
Bake frozen shells (covered) at 375°F for 45 minutes. Refrigerated shells reheat in 20 minutes.
Nutrition Facts
Per serving (4 shells) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates38g
Fat16g
Fiber3g
Sugar6g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make these ahead?
- Absolutely. Assemble up to 24 hours ahead and refrigerate, or freeze for up to 3 months.
- Can I use frozen spinach?
- Yes, thaw and squeeze out all excess moisture before adding to the filling.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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