Wild Mushroom And Spinach Stuffed Shells Recipe

Cooking Directions

• STEP 1.Cook the jumbo pasta shells according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
• STEP 3.Add the garlic and spinach to the skillet and cook until the spinach wilts, about 2 minutes.
• STEP 4.In a large bowl, combine the sautéed mushrooms and spinach with the ricotta cheese, Parmesan cheese, salt, and pepper.
• STEP 5.Preheat the oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a baking dish.
• STEP 6.Stuff each cooked pasta shell with the mushroom and spinach mixture and place them in the baking dish.
• STEP 7.Pour the remaining tomato sauce over the stuffed shells and sprinkle with mozzarella cheese.
• STEP 8.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 9.Let the stuffed shells cool for a few minutes before serving. Garnish with fresh basil, if desired.
• STEP 10.Serve the wild mushroom and spinach stuffed shells hot, and enjoy!

Cooking Tips

• Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
• You can use a variety of wild mushrooms, such as cremini, shiitake, or oyster mushrooms.
• Feel free to add other vegetables, such as roasted red peppers or sun-dried tomatoes, to the filling for extra flavor.
• If you prefer a meaty version, you can add cooked ground sausage or diced chicken to the filling.
• Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover stuffed shells can be reheated in the oven at 350°F (175°C) for about 15 minutes.
• Serve the stuffed shells as a main dish with a side salad or garlic bread.
• This recipe can be easily doubled or halved to accommodate different serving sizes.