Mushroom & Spinach Stuffed Shells


This is a super delicious and easy dish to make!  It is economical because it requires no meat or expensive ingredients.  Serve with some garlic bread and a salad for a hearty, comforting dinner.  P.S. Although this recipe isn’t Portuguese, the doily underneath the baking dish is! 


24 Jumbo pasta shells, cooked, drained, and cooled
2 T. extra virgin olive oil
3 garlic cloves, minced
1/2 onion, chopped
1 bag frozen spinach, thawed & squeezed tight to remove excess water
1 1/2 c. chopped fresh mushrooms
12 oz. park-skim Ricotta cheese
1 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese
1 large egg
1 – 2 T. chopped fresh basil
1 t. garlic salt
1/2 t. ground black pepper
1 1/2 cups Marinara sauce

Preheat oven to 375 degrees.

In a skillet, heat the olive oil till very hot and add the minced garlic and chopped onion.  Stir well for a minute and then add the thawed, squeezed spinach and chopped mushrooms.  Stir and saute for about 3 or 4 minutes.  Remove from heat and cool.

In a bowl, mix the egg and Ricotta cheese until smooth.  Mix in the spinach mixture, the Mozzarella cheese, the Parmesan cheese, the basil, the garlic salt and the pepper.  Mix well.

Pour about 1/2 cup of Marinara sauce into the bottom of a shallow 9″ x 13″ baking dish.  Spread evenly.  Stuff each pasta shell generously with spinach-Ricotta mixture.  Place over the Marinara sauce in dish as you stuff.  Pour the rest of the Marinara sauce over the stuffed shells and cover with aluminum foil.  Bake for about 30 minutes.  Uncover and bake an additional 15 minutes.  Sprinkle with a little more Parmesan cheese and serve!

Yield: about six delicious servings

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