Best Mushroom Spinach Stuffed Shells Recipes

MUSHROOM-SPINACH STUFFED SHELLS

Steps:

• 1 large egg, lightly beatenMake the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.
• Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
• Preheat the oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.
• Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.
• Brush a 9-by-13-inch flameproof baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.

VEGETARIAN BALSAMIC MUSHROOM AND SPINACH STUFFED SHELLS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain carefully.
• Heat butter and olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until lightly browned, about 5 minutes. Add mushrooms and vinegar. Cook, stirring occasionally, until mushrooms are soft, about 5 minutes more. Drain any excess liquid and transfer mushrooms and garlic to a large mixing bowl to cool.
• Rinse and dry skillet. Add olive oil over medium heat. Add garlic and cook until lightly browned, about 2 minutes. Add spinach and cook until wilted, 3 to 4 minutes. Add spinach to mushroom mixture in the mixing bowl.
• Add ricotta, Italian cheese blend, Parmesan cheese, egg, basil, salt, and pepper to the spinach and mushroom mixture. Mix thoroughly to combine.
• Preheat the oven to 375 degrees F (190 degrees C).
• Open canned tomatoes and add basil, salt, oregano, and red pepper flakes directly to the can. Pour 1/4 of the sauce into a 9x13-inch baking pan.
• Stuff each pasta shell with a large spoonful of filling and place, filling-side up, in the baking pan. Cover with remaining sauce and tightly cover with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes.
• Sprinkle 2 tablespoons Parmesan cheese on top. Return pan to the oven, increase temperature to 400 degrees F (200 degrees C), and cook until bubbling, 15 to 20 minutes more.

CHEESY SPINACH & MUSHROOM-STUFFED PASTA SHELLS

Steps:

• 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.

SPINACH STUFFED SHELLS WITH A MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x13 inch pan with nonstick spray.
• Soak mushrooms in hot water.
• In a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
• Remove spinach from pan leaving some garlic and onions in pan.
• Chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
• Add the mushroom soaking water(strained from any grit), white wine and herbs.
• Season with salt and pepper.
• Cook till liquid is all absorbed.
• Add crushed tomatoes.
• Simmer while preparing shells.
• Squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.
• Mix to blend.
• Adding salt and pepper to taste.
• Spoon evenly into shells and place into pan.
• Pour sauce over shells.
• Reserving some sauce for serving at the table.
• Bake covered for 30 minutes.
• Garnish with grated cheese.
• Mangia!

SPINACH AND MUSHROOM STUFFED SHELLS

Steps:

• 1. Cook shells in boiling water for 9 minutes. Drain, rinse under cool water to stop cooking and place on cookie sheet to cool.
• 2. Meanwhile, melt butter in large skillet and add mushrooms. Saute until browned. Remove from pan to medium mixing bowl. Add spinach and garlic to hot skillet along with about 1/4 cup of water and saute until wilted. Drain well in a colander, pressing with the back of a spoon to remove as much moisture as possible. Chop and add to mushrooms.
• 3. Combine ricotta, half of Parmesan, and half of Mozzarella with spinach and mushrooms. Season with salt and pepper. Mix well.
• 4. Place 1/8 cup (2 Tbs) of filling in each shell. At this point, shells can be placed on a parchment paper lined cookie sheet and frozen just until they are solid enough to be placed in a ziploc bag and then stored in freezer.
• 5. To continue cooking, Pour half of marinara sauce into the bottom of a baking dish. You will only need the full 24 oz if you're cooking all of the shells. For just a few shells, use whatever amount of sauce you like. Place shells in pan, cheese size up. Pour the rest of the sauce (or less for fewer shells) over the shells. Sprinkle remaining parmesan cheese and italian cheese over the shells.
• 6. Cover with foil and bake at 400 deg F. for 25 minutes. Remove foil and bake until cheese is bubbly. Frozen shells: Take out of freezer the night before and thaw. Then bake as usual. May have to add 10 minutes as they'll be cold from the fridge.
• 7. NOTE: I use 1 oz of marinara for each shell and nutritional info is calculated on that. Also 4.72gm of italian cheese per shell and 1.5gm of parmesan per shell