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When it comes to comfort food, few dishes can rival the satisfying embrace of creamy spinach and mushroom stuffed shells. This delightful recipe marries the robust flavors of sautéed mushrooms and fresh spinach with a blend of rich cheeses, all tucked into large pasta shells and baked to perfection. Not only does this dish offer a burst of flavors with every bite, but it also caters to vegetarians, making it an ideal choice for family dinners or gatherings where you want to indulge without compromising on dietary preferences.

Creamy Spinach and Mushroom Stuffed Shells

Indulge in a comforting recipe with creamy spinach and mushroom stuffed shells, perfect for vegetarians and everyone who loves hearty meals. This dish combines sautéed mushrooms and fresh spinach with a rich blend of cheeses, enveloped in large pasta shells and baked until bubbly. Discover the simple steps for making this flavorful delight that’s ideal for family dinners or gatherings. It's not just a meal; it's a culinary experience that everyone will enjoy.
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Ingredients
  

20 jumbo pasta shells

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (cremini or button)

5 cups fresh spinach, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

15 ounces ricotta cheese

1 cup grated mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 cup marinara sauce (homemade or store-bought)

1/4 cup heavy cream (optional)

Fresh basil leaves for garnish

Instructions
 

Prepare the Pasta Shells: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Carefully add the jumbo pasta shells and cook according to the package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the shells in a colander, and set them aside to cool.

    Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion to the skillet and sauté for about 3-4 minutes, or until it becomes translucent. Next, add the minced garlic, cooking for an additional 30 seconds until fragrant.

      Cook the Mushrooms: Introduce the sliced mushrooms into the skillet with the onions and garlic. Sauté for about 5-7 minutes until the mushrooms are golden brown and their moisture has evaporated.

        Add Spinach and Season: Gradually stir in the chopped spinach, cooking until it is wilted—this should take about 2-3 minutes. Season the mixture with salt, black pepper, dried oregano, and optional red pepper flakes. Remove from heat and allow to cool slightly.

          Mix the Filling: In a large mixing bowl, combine the ricotta cheese with half of the grated mozzarella (1/2 cup) and the Parmesan cheese. Once mixed, add in the sautéed spinach and mushroom mixture, stirring until everything is well combined.

            Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Pour 1/2 cup of marinara sauce into the bottom of a 9x13-inch baking dish, spreading it evenly.

              Stuff the Shells: With a spoon, gently fill each cooked pasta shell with the spinach and mushroom filling, placing the stuffed shells seam-side up in the prepared baking dish.

                Top with Sauce and Cheese: Cover the stuffed shells with the remaining marinara sauce, ensuring each shell is well-coated. For an extra layer of creaminess, drizzle with heavy cream if desired. Finally, sprinkle the remaining mozzarella cheese over the top.

                  Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

                    Serve: Allow the stuffed shells to cool for a few minutes before serving. Garnish with fresh basil leaves to enhance the presentation and flavor.

                      Prep Time, Total Time, Servings:

                        30 minutes | 1 hour | 4 servings