Mushroom and Spinach Stuffed Shells

Plump pasta shells filled with garlicky mushrooms, wilted spinach, and creamy ricotta—baked under a velvety blanket of marinara and melted mozzarella until bubbling and golden. Each bite is a symphony of texture: tender pasta, silky filling, earthy mushrooms, and a bright tomato counterpoint. It’s the kind of dish that feels indulgent but still plant-forward, perfect for serving at dinner parties or curling up with midweek.

Why They’re Surprisingly Easy to Make

Despite their elegant presentation, stuffed shells are incredibly beginner-friendly:

  • The filling is a simple sauté-and-mix situation

  • Large pasta shells are easy to stuff without tearing

  • Store-bought marinara keeps the process fuss-free

  • Assembly is intuitive—layer, bake, serve

You can prep everything ahead, freeze the dish before baking, or even batch portions for future nights. It’s low-stress, high-impact cooking.

A Meal Prep Superstar

Stuffed shells are built for repeat meals:

  • They freeze beautifully—just wrap tightly and bake straight from frozen

  • Individual portions reheat well in the microwave or oven

  • Make-ahead components (like filling or marinara) can be stored and assembled as needed

  • Serve with salad, grains, or roasted vegetables for a balanced plate

This dish is comfort food on standby—and ideal for strategic prepping.

 

Protein Toppings and Flavor Enhancers

The mushroom-spinach base is satisfying, but here’s how to amplify:

  • Grilled chicken, crumbled sausage, or turkey bacon for meat lovers

  • Lentils, tofu, or white beans to keep it plant-powered

  • Shredded parmesan, fontina, or vegan mozzarella for cheesy depth

  • Fresh basil, red pepper flakes, or balsamic drizzle for brightness

  • Walnuts or sunflower seeds for crunch and healthy fat

Every topping redefines the experience without losing its comforting soul.

Mushroom and Spinach Stuffed Shells

Recipe

 

Ingredients:

  • 20 jumbo pasta shells

  • 1 tbsp olive oil

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 2 cups chopped mushrooms (cremini or button)

  • 2 cups fresh spinach, roughly chopped

  • 1 cup ricotta cheese (or vegan alternative)

  • ½ cup grated parmesan

  • Salt and pepper to taste

  • 2 cups marinara sauce

  • 1 cup shredded mozzarella

  • Optional: chopped basil, red pepper flakes

Instructions:

 

  • Cook pasta shells until al dente; drain and set aside.

  • In a skillet, heat olive oil and sauté onion and garlic until fragrant.

  • Add mushrooms and cook until browned. Stir in spinach until wilted. Season.

  • Remove from heat and stir in ricotta, parmesan, and seasoning.

  • Preheat oven to 375°F (190°C). Spread half of marinara in a baking dish.

  • Stuff shells with filling and arrange in the dish. Top with remaining sauce and mozzarella.

  • Cover with foil and bake for 20 minutes; uncover and bake 10 more until bubbly.

  • Garnish and serve.

Nutrition Facts (Per Serving)

  • Calories: 420 kcal

  • Protein: 18 g

  • Total Fat: 18 g

  • Saturated Fat: 7 g

  • Carbohydrates: 44 g

  • Dietary Fiber: 6 g

  • Sugars: 8 g

  • Sodium: 580 mg