Spinach and Mushroom Stuffed Shells
This recipe guides you through creating comforting Spinach and Mushroom Stuffed Shells. Jumbo pasta shells are generously filled with a flavorful mixture of ricotta, sautéed mushrooms, wilted spinach, and cheeses. These are then nestled in a savory vodka sauce and cooked until the cheese is bubbly and melted, offering a hearty and satisfying vegetarian main dish.
Equipment
- 1 Large Pot For cooking pasta shells.
- 1 Large Skillet Preferably oven-safe for cooking mushrooms and finishing the dish.
- 1 Food Processor For finely chopping mushrooms and shallots.
- 1 Rimmed Baking Sheet For arranging cooked pasta shells.
- 2 Mixing Bowls One large for the filling, one medium for the cheese mixture.
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
1. Ensure pasta shells are cooked al dente; they will continue to soften as they finish cooking in the sauce. Rinsing with cold water immediately after draining stops the cooking process effectively.2. When browning mushrooms, use medium-high heat and avoid overcrowding the skillet. Cook in batches if necessary to achieve a good sear and develop deep flavor. This caramelization is key.3. While the recipe specifies a stovetop finish, for more even heating and melting of cheese, especially if your skillet is oven-safe, you could transfer it to a preheated oven (around 375°F/190°C) for 10-15 minutes instead of cooking covered on the stove. This helps prevent scorching the bottom while ensuring the top is bubbly and golden.4. Toast the pine nuts until lightly golden before adding them to the filling. This intensifies their nutty flavor and adds a pleasant textural contrast.5. Use high-quality ricotta and freshly grated Parmesan and mozzarella for the best creamy texture and rich flavor.