When it comes to hearty, comforting meals, few dishes can match the rich flavors and satisfying textures of stuffed pasta shells. In this recipe, we’re taking traditional stuffed shells to the next level by filling them with a creamy and savory mixture of ricotta cheese, fresh spinach, and earthy shiitake mushrooms. This dish is perfect for a cozy family dinner or a dinner party that will impress your guests.
Whether you’re a fan of Italian cuisine or simply love pasta, stuffed shells offer a delightful balance of flavors, textures, and nutrition. The creamy ricotta and spinach mixture offers a comforting richness, while the shiitake mushrooms add an umami punch. Together, these ingredients create a beautiful, delicious dish that’s both filling and nourishing.
Who is this recipe for?
This recipe is ideal for those who enjoy vegetarian meals, as it is meat-free but still incredibly satisfying. It’s a great option for anyone looking for a dish that combines the richness of cheese with the freshness of greens and the depth of flavor from mushrooms. If you’re a fan of Italian comfort food and want to switch things up, this stuffed pasta shells recipe is just what you need. Plus, it’s versatile enough to be enjoyed by kids, adults, and anyone who loves a hearty meal!
Why this recipe is great
Stuffed pasta shells are a family favorite because they’re easy to make, delicious, and versatile. The creamy ricotta cheese combined with spinach creates a smooth and savory filling, while the shiitake mushrooms bring an earthy richness that elevates the flavor profile. Baked in marinara sauce and topped with melted cheese, these stuffed shells are an indulgent treat that’s both satisfying and comforting.
What makes this recipe stand out is the incorporation of shiitake mushrooms. They offer a depth of flavor that can be hard to find in traditional stuffed shells, which are usually filled with just ricotta and spinach. The shiitake mushrooms add a savory, meaty texture that’s perfect for enhancing the overall dish without the need for meat.
Ingredients for Stuffed Pasta Shells with Ricotta, Spinach, and Shiitake Mushrooms
For the stuffed shells:
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup spinach (fresh or frozen)
- 1 cup shiitake mushrooms (sliced)
- 1 tablespoon olive oil
- 1 garlic clove (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated mozzarella cheese
For the marinara sauce:
- 2 cups marinara sauce (store-bought or homemade)
Directions: How to Make Stuffed Pasta Shells with Ricotta, Spinach, and Shiitake Mushrooms
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Cook the pasta shells: Start by boiling the pasta shells in a large pot of salted water according to package instructions. After cooking the shells, drain them and set them aside to cool.
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To prepare the filling: heat olive oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds, or until it becomes fragrant. Add the shiitake mushrooms to the skillet and sauté for 5-7 minutes until tender and browned. Next, add the spinach to the skillet and cook for another 2-3 minutes until wilted. Remove the skillet from heat.
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Combine the filling ingredients: In a large mixing bowl, combine the ricotta cheese, the sautéed spinach and mushrooms, salt, pepper, oregano, and red pepper flakes (if using). Mix until the ingredients are fully combined and the texture is creamy.
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Stuff the shells: Spoon the ricotta and vegetable mixture into each cooked pasta shell, making sure to fill them generously.
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Prepare the baking dish: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Arrange the stuffed pasta shells in a single layer in the baking dish. Pour the remaining marinara sauce over the shells, ensuring they are fully covered.
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Bake the shells: Sprinkle grated mozzarella cheese over the top of the shells and cover the baking dish with aluminum foil. Bake in the preheated oven for 20-25 minutes, or until the shells are heated through and the cheese is melted. Take off the foil and bake for another 5-10 minutes, or until the cheese is golden and bubbly.
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Serve and enjoy: Take the stuffed shells out of the oven and let them cool for a few minutes before serving. Garnish with fresh basil or parsley, if desired.
Kitchen Equipment Needed
Before you start cooking, make sure you have the following kitchen equipment:
- Large pot for boiling pasta
- Large skillet for sautéing mushrooms and spinach
- Large mixing bowl
- 9×13-inch baking dish
- Aluminum foil
- Spoon for stuffing the shells
- Grater for mozzarella cheese (optional)
- Knife and cutting board
Notes and Tips
- Make it gluten-free: If you’re following a gluten-free diet, substitute the pasta shells with gluten-free pasta shells, which are available at most grocery stores.
- Freezing leftovers: This dish freezes well. If you want to make a big batch and store it for later, simply assemble the stuffed shells and cover them with foil. You can freeze the unbaked shells for up to three months. When you’re ready to eat, bake from frozen at 375°F (190°C) for 40-45 minutes, or until heated through.
- Use different mushrooms: If you can’t find shiitake mushrooms, you can substitute them with other types of mushrooms like cremini, button, or portobello. Each variety brings its own unique flavor and texture, but the dish will still be delicious.
- Add protein: If you’d like to add a bit of protein to this dish, you can incorporate cooked chicken, turkey, or sausage into the filling. Simply chop the protein into small pieces and mix it with the ricotta, spinach, and mushrooms.
Variations on the Recipe
- Vegan version: For a vegan alternative, swap the ricotta cheese for a plant-based ricotta or use a cashew cream. You can also replace the mozzarella cheese with a dairy-free version, or simply skip the cheese entirely for a lighter dish.
- Spinach and ricotta only: If you prefer a simpler stuffed shell recipe, you can leave out the mushrooms and just fill the shells with ricotta and spinach. This will give you a lighter but still delicious dish.
- Add some spice: For those who enjoy a bit of heat, consider adding some chopped fresh chili peppers or extra red pepper flakes to the filling for a spicy kick.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! You can prepare the stuffed shells the day before, assemble them, and store them in the refrigerator. Just bake them when you’re ready to serve. This makes for an excellent make-ahead meal if you’re planning for a busy week or a special occasion.
Can I use other vegetables in the filling?
Absolutely! Feel free to experiment with other vegetables like zucchini, roasted red peppers, or artichokes. Just make sure to sauté or cook them to remove excess moisture before adding them to the ricotta mixture.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed shells in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until warmed through, about 15-20 minutes.
What drinks pair well with this dish?
A glass of red wine, such as Chianti or Merlot, pairs beautifully with the earthy flavors of the mushrooms and the richness of the ricotta. For a non-alcoholic option, a chilled sparkling water with a slice of lemon or a herbed iced tea can complement the dish wonderfully.
Conclusion
Stuffed pasta shells with ricotta, spinach, and shiitake mushrooms are a delicious and satisfying meal that’s perfect for a variety of occasions. Whether you’re making it for a weeknight dinner or a special gathering, this dish is sure to please everyone at the table. With its rich flavors, creamy texture, and comforting nature, it’s a dish worth adding to your recipe repertoire.
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