Stuffed Shells with Spinach and Mushrooms

Stuffed Shells 001

Well it’s winter, so let’s get the comfort food going. Or more accurately there are some days that feel like winter and several days that are more like spring. Even with the unseasonably warm weather, the bare trees and gray days make me want to eat something comforting and hearty.

Stuffed Shells 002

Truth be told, I would eat this dish any time of year. My previous experience with stuffed shells involved a goopy, soggy mess courtesy of my high school cafeteria. Along with manicotti, I really didn’t understand the point. It was gross, flavorless and just seemed like a ton of cheese for no good reason.

Stuffed Shells 003

This recipe for stuffed shells is certainly cheesy, but it’s a little more than just cheese with mushrooms and spinach. While I love straight up ricotta as much as the next person, the addition of some green really adds some depth to the dish as well as a little lightness without sacrificing the comfort food-ness. So even though it’s getting warmer outside, we all still need some comfort.

Stuffed Shells 004

Stuffed Shells with Spinach and Mushrooms
my own recipe

24-30 jumbo shells
16 oz whole-milk ricotta cheese
1 bottle of your favorite store bought pasta sauce
2 big handfuls of baby spinach, chopped
10 oz mushrooms, chopped
Grated Parmesan and mozzarella cheese
salt and pepper to taste

Preheat your oven to 350 degrees F.

Bring a large pot of water to a boil. Add a little salt for flavoring. Add your shells and cook until they are al dente {look at the packaging}. Drain in a colander, then rinse quickly with cold water and set aside.

While the water is boiling and shells are cooking, dump the container of Ricotta cheese into a medium sized mixing bowl. Add the spinach and mushrooms and mix everything until combined. Add salt and pepper to taste.

Grab a very large baking dish, or as I did, use two baking dishes, depending on how many shells you have. Spoon a bit of the sauce on the bottom of the pan to just cover the bottom. Using a spoon, carefully fill each shell with your ricotta mixture and place into the baking dish. Repeat until all the shells are full.

Spoon a more sauce over the top as well as the grated cheese.

Bake for 25 minutes so that the cheese is melted.

2 thoughts on “Stuffed Shells with Spinach and Mushrooms

  1. dixya @ food, pleasure, and health says:

    i have made something similar before but its been forever…i will definitely think of this recipe for next time.

Leave a Reply

Your email address will not be published. Required fields are marked *