Spinach and Mushroom Stuffed Shells
This recipe creates comforting spinach and mushroom stuffed shells. Jumbo pasta shells are filled with a rich blend of sautéed mushrooms, wilted spinach, ricotta, mozzarella, Parmesan, and pine nuts. These savory-stuffed shells are then nestled in a skillet with warm vodka sauce, topped with more cheese, and simmered until bubbling and golden, offering a delightful vegetarian main course.
Equipment
- 1 Rimmed Baking Sheet
- 1 Large Pot
- 1 Food Processor
- 1 Large Skillet
- 1 Medium Bowl
Ingredients
Main
- Olive oil for greasing
- Kosher salt and freshly ground black pepper
- 8 ounces jumbo pasta shells 20 to 24
- 10 ounces cremini mushrooms stems trimmed, coarsely chopped
- 1 shallot coarsely chopped
- 3 tablespoons unsalted butter
- 8 ounces baby spinach
- 2 tablespoons chopped fresh parsley
- One 15-ounce tub whole milk ricotta
- 1/2 cup pine nuts toasted
- 3 to 4 large leaves fresh basil chiffonade, plus whole leaves for garnish
- 1 1/2 cups grated mozzarella
- 1/2 cup grated Parmesan plus more for serving
- 2 1/2 cups Vodka Sauce recipe follows, or your favorite jarred sauce, warmed
- 1 tablespoon unsalted butter
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- Pinch red pepper flakes
- One 14-ounce can diced tomatoes
- 1/2 cup heavy cream
- 1/4 cup vodka
- 2 tablespoons tomato paste
- Pasta cooking water for adjusting sauce consistency
- Kosher salt and freshly ground black pepper
Instructions
- Lightly grease a rimmed baking sheet with the oil and set aside.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
- In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
- In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
- In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
- Garnish with more Parmesan and basil leaves, and serve.
Notes
Ensure pasta shells are cooked truly al dente; they will finish cooking in the sauce and you want them to hold their shape without becoming mushy. Rinsing them under cold water immediately after draining is crucial to stop residual cooking and prevent sticking. When sautéing mushrooms and shallots, allow them to properly brown without overcrowding the pan to develop deep umami flavor. For the filling, toast the pine nuts beforehand to enhance their nutty aroma. Don't overstuff the shells, as the cheese will expand slightly. Finally, heating the sauce in the skillet before adding the shells ensures an even distribution of heat for bubbling cheese without overcooking the pasta.