Spinach and Mushroom Stuffed Shells Recipe

Spinach and Mushroom Stuffed Shells

Skill Level: Easy

Makes: 4 to 6 servings

Nutritional Information Per Serving:

• Serving Size: 1 of 6
• Calories: 748
• Total Fat: 47 g
• Saturated Fat: 21 g
• Carbohydrates: 53 g
• Dietary Fiber: 7 g
• Sugar: 10 g
• Protein: 28 g
• Cholesterol: 108 mg
• Sodium: 1141 mg

Total Time: 1 hour 40 minutes
Active Time: 1 hour

Ingredients

• Olive oil, for lightly coating
• Kosher salt and ground black pepper
• 8 oz jumbo pasta shells (about 20-24 shells)
• 10 oz cremini mushrooms, stems removed and roughly chopped
• 1 shallot, coarsely chopped
• 3 tbsp unsalted butter
• 8 oz baby spinach
• 2 tbsp chopped fresh parsley
• One 15-oz container whole-milk ricotta
• 1/2 cup toasted pine nuts
• 34 large fresh basil leaves, sliced (plus some whole leaves for topping)
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 2 1/2 cups Vodka Sauce (homemade below or use your favorite store-bought sauce, warmed)

For the Vodka Sauce

• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 1 garlic clove, minced
• Pinch of red pepper flakes
• One 14-oz can diced tomatoes
• 1/2 cup heavy cream
• 1/4 cup vodka
• 2 tbsp tomato paste
• Reserved pasta cooking water (as needed for thinning sauce)
• Kosher salt and pepper

Instructions

1. Lightly grease a rimmed baking sheet with olive oil and set aside.
2. Bring a large pot of salted water to a rolling boil. Add pasta shells and cook until just al dente per package instructions. Reserve 1 cup pasta water for the Vodka Sauce, then drain shells, rinse briefly with cold water to stop cooking, and drain well. Arrange shells in a single layer on the prepared baking sheet.
3. In a food processor, pulse mushrooms and shallot until finely chopped (about 1/8-inch pieces). In a large skillet over medium-high heat, melt butter. Add mushroom-shallot mixture and cook, stirring occasionally, until moisture evaporates and mushrooms brown, 5-7 minutes. Season with salt and pepper. Add spinach, cover, and wilt for 2 minutes. Stir in parsley, then transfer to a large mixing bowl.
4. In another bowl, combine ricotta, pine nuts, sliced basil, 1 cup mozzarella, 1/4 cup Parmesan, and 1/2 tsp salt. Fold into mushroom-spinach mixture. Stuff each shell with about 2 tbsp filling.
5. In the same skillet, spread 1 cup Vodka Sauce evenly on the bottom. Arrange stuffed shells in a single layer. Top with remaining 1 1/2 cups sauce. Sprinkle with 1/4 cup Parmesan and 1/2 cup mozzarella, focusing between and over shells (keep tops mostly exposed). Cover and cook over medium heat until sauce bubbles and cheese melts, about 10 minutes.
6. Garnish with extra Parmesan and whole basil leaves. Serve hot and enjoy this creamy, flavorful dish that brings restaurant-quality comfort to your table!

Vodka Sauce Preparation

1. In a large skillet over low heat, melt butter. Add onion, garlic, and red pepper flakes; cook, stirring occasionally, until onions soften, 5-10 minutes.
2. Increase heat to medium-high. Stir in tomatoes, cream, vodka, tomato paste, 1/2 cup reserved pasta water, salt, and pepper. Simmer 10 minutes, thinning with more pasta water if needed for perfect consistency. This velvety sauce elevates every bitewhip it up and taste the magic!