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Creamy Mushroom Stuffed Shells Recipe

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3.9 from 2 reviews

Creamy Mushroom Stuffed Shells is a comforting baked pasta dish featuring jumbo pasta shells filled with a savory blend of ricotta, provolone, and spinach, all topped with a luscious mushroom-infused cheese sauce. This recipe balances rich, melted cheeses with earthy shiitake or cremini mushrooms and fragrant herbs, baked to golden perfection for a hearty and satisfying meal perfect for family dinners or special occasions.

Ingredients

Mushroom and Sauce Ingredients

  • 1 stick (8 tablespoons) salted butter
  • 3 cups shiitake or cremini mushrooms, sliced
  • 2 teaspoons dried thyme
  • 2 cloves garlic, chopped
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • Kosher salt and black pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 cup shredded mozzarella cheese (divided)
  • 3/4 cup grated Parmesan cheese (divided)

Pasta and Filling Ingredients

  • 1 pound jumbo pasta shells
  • 2 cups whole milk ricotta cheese
  • 2 cups shredded provolone cheese
  • 2 (10-ounce) packages frozen spinach, thawed and drained

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking during baking.
  2. Cook Mushrooms: In a medium pot, melt 2 tablespoons of the butter over medium heat. Add the sliced mushrooms and cook undisturbed for 5 minutes until they become golden brown. Stir in dried thyme, and season with kosher salt and black pepper to taste. Continue cooking for another 4 to 5 minutes until the mushrooms are fragrant. Remove mushrooms from the pot and set aside.
  3. Make Cheese Sauce: To the same pot, add the remaining 6 tablespoons of butter, chopped garlic, dried basil, and dried oregano. Cook for 30 seconds until fragrant. Whisk in the flour and cook it for about 1 minute to eliminate the raw taste. Gradually whisk in the chicken broth and fresh lemon juice, followed by the milk. Bring the mixture to a boil while stirring continuously and cook for 1 minute until slightly thickened. Remove from heat and stir in 1/2 cup mozzarella and 1/2 cup Parmesan cheese until melted and smooth. Set this cheese sauce aside.
  4. Cook Pasta Shells: Bring a large pot of salted water to a boil over high heat. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain and rinse briefly to stop the cooking process.
  5. Prepare Filling: In a mixing bowl, combine the whole milk ricotta cheese, shredded provolone, and the thawed and drained spinach. Mix thoroughly to create a creamy filling.
  6. Assemble Dish: Spread one-third of the prepared cheese sauce evenly in the bottom of the greased baking dish. Fill each pasta shell with about 1 tablespoon of the ricotta and spinach mixture, placing each filled shell into the baking dish as you go.
  7. Add Toppings and Bake: Sprinkle the remaining 1/2 cup mozzarella cheese over the filled shells. Pour the remaining cheese sauce evenly over the shells. Finally, sprinkle with the remaining 1/4 cup Parmesan cheese and top with the cooked mushrooms. Cover the dish with foil.
  8. Bake: Bake covered for 25 minutes until bubbly. Then remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden and slightly crisp.
  9. Serve: Remove from the oven and serve hot, optionally garnished with fresh thyme for added aroma and flavor.

Notes

  • Ensure the spinach is well drained to prevent excess moisture in the filling.
  • Using jumbo pasta shells makes stuffing easier and the dish more visually appealing.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Allow the baked shells to rest for a few minutes after pulling from the oven to set the cheese sauce.
  • Fresh herbs can be used instead of dried for a fresher taste.

Find it online: https://yumntasty.com/creamy-mushroom-stuffed-shells-recipe/