Real Recipes From Real Home Cooks ®

cheesy spinach & mushroom-stuffed pasta shells

(1 rating)
Recipe by
Hope Vaillancourt
Las Vegas, NV

I am not usually a fan of spinach and will only eat it in a few certain dishes and this happens to be one of them. These stuffed pasta shells are so meaty and delicious stuffed with ricotta cheese, italian cheese blends, and spinach! These are extremely filling and are a crowd pleaser for sure! Serve with your favorite garlic bread, texas toast, or breadsticks and even a side salad for a balanced meal! Enjoy!

(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 40 Min

Ingredients For cheesy spinach & mushroom-stuffed pasta shells

  • 12
    dried jumbo shell macaroni
  • 1 pkg
    (10 ounces) frozen chopped spinach, thawed
  • 1/3 c
    chopped mushrooms
  • 2 lg
  • 1 pkg
    (8 ounces) shredded italian cheese blend (2 cups)
  • 1 c
    ricotta cheese
  • 1 jar
    (26 to 32 ounce) pasta sauce

How To Make cheesy spinach & mushroom-stuffed pasta shells

  • 1
    Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.
  • 2
    For filling, in a medium bowl beat eggs. Stir in spinach, chopped mushrooms, 1-1/2 cups of the Italian cheese blend, and the ricotta cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in 2-quart square baking dish. Pour pasta sauce over shells.
  • 3
    Cover and bake in a 350 degree F oven about 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Italian cheese blend before serving. **Make Ahead Tip Cover casserole with plastic wrap, then foil. Chill for up to 24 hours. To serve, remove plastic wrap; cover with foil. Bake chilled shells in a 375 degree F oven for 50 to 55 minutes or until heated through.

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