Spinach and Mushroom Stuffed Shells
There are some times that I really wish I was a better photographer, and this is one of those times. These spinach and mushroom stuffed shells were so good, and I don’t feel like my pictures accurately reflect that. I guess I just have to convince you with my writing that you need to make these. Let me say it again – they are so good! To be honest, they’re a bit time consuming to put together, but the end result is so worth it. They are just so full of flavor!
I love traditional stuffed shells, but this spinach and mushroom version was so much better than the traditional that I don’t think I can ever go back. This is a perfect dish for company – elegant and delicious. The mushrooms are chopped up pretty small as well, which might appease any mushroom haters in your life. All in all, I can’t say enough good things about this dish. I hope you try it. 🙂
Spinach and Mushroom Stuffed Shells
Ingredients:
For the stuffed shells:
Kosher salt
8 ounces (20 to 24) jumbo pasta shells
2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
1 small onion, finely chopped
2 cloves garlic, minced
12 ounces white mushrooms, thinly sliced
1 10-ounce package frozen spinach, thawed and squeezed dry
1 1/2 cups ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup grated parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh basil
For the sauce:
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon fennel seeds
Large pinch of red pepper flakes
1 28-ounce can whole plum tomatoes, crushed by hand
Kosher salt
Directions:
For the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7-10 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.
Finely chop the spinach-mushroom mixture and combine in a bowl with the ricotta cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
Preheat the oven to 350 degrees F.
For the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth.
Brush a 9-by-13-inch baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Sprinkle with some extra mozzarella and parmesan and bake 5 more minutes, or until cheese is melted.
from Food Network Magazine
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
I much prefer all-veggie meals like this one rather than meat versions. I adore veggie lasagna and I’m sure I’d love this. And by the way, I think the photos look great…some food is just not meant to photograph well. I was editing photos of a sandwich this morning wishing that they did the sandwich justice!
oh yum! i love mushroom & spinach together…so good!
These look SO yummy, Megan!!! Love the spinach and mushrooms. And I think your photo totally captures the tasty-ness of these shells, especially with all of that yummy melted cheese on top. Be encouraged — I think that food in baking dishes is consistently one of the hardest things to photograph. But yours looks crazy good!
You know how much I love spinach & mushroom — this looks awesome. And, I agree … casseroles/pasta dishes are really hard to photograph well. I’ll take your word & photos on how good this one is!
Megan, I think these photos capture the meal so perfectly. You have me drooling! Like what Ali said, I never have luck shooting food in baking pans. EVER. But you did a wonderful job. These look SO good; I love stuffed shells of any variety!
This is perfection! I bet this dish is so addicting and delicious 🙂
These were a big hit with my family! It took a long time to prepare, but it is really delicious. You outdid yourself Megan!
I made this for dinner last night and loved it! It was actually really easy to make, however a bit time consuming. It was filling, but light at the same time. My boyfriend, who’s hard to please with pasta dishes, loved it and went back for thirds. Next time I’d add more mushrooms and spinach because I felt there was too much ricotta.
Thanks!