Go Back
Homemade Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms photo
Print Recipe Save it for later

Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms

A comforting baked pasta filled with ricotta, spinach, and sautéed portobello mushrooms in marinara.
Prep Time15 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 tbsp olive oil
  • 1 large portobello mushroom chopped
  • 1/2 cup onion diced
  • 3 garlic cloves, minced
  • 1 red bell pepper diced
  • 1 15 oz ricotta cheese use low-fat if desired
  • 1 egg
  • 3/4 cup mozzarella cheese shredded, divided
  • 1/2 cup Parmesan cheese grated, divided
  • 1/2 cup frozen spinach thawed, drained, and chopped
  • 1/2 tsp dried basil
  • crushed red pepper dash, to taste
  • salt to taste
  • black pepper freshly cracked, to taste
  • about 3 cups marinara sauce homemade or store-bought
  • about 18 jumbo pasta shells cooked al dente according to package instructions

Instructions

  • Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4–5 minutes.
  • Add the minced garlic, chopped portobello, and diced red pepper to the skillet; cook until the vegetables are tender, about 4–6 minutes. Remove from heat and let cool slightly.
  • In a large bowl, combine the ricotta, 1/4 cup shredded mozzarella, 1/4 cup grated Parmesan, and the egg; stir until smooth.
  • Add the drained, chopped spinach, dried basil, crushed red pepper, salt, and pepper to the cheese mixture and mix until evenly combined.
  • Fold the cooled mushroom, onion, and pepper mixture into the ricotta mixture.
  • Spoon about 1/2 cup marinara sauce into the bottom of the prepared baking dish and spread to cover.
  • Arrange the cooked jumbo shells in the dish in a single layer. Stuff each shell with the cheese and vegetable filling using a spoon.
  • Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
  • Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 5 minutes until bubbly and cheese is melted.
  • Let the dish rest for a few minutes before serving warm.

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Mixing Bowl
  • Spoon
  • Colander
  • Measuring cups and spoons
  • foil

Notes

  • Drain spinach well to avoid a watery filling.
  • Cook shells just to al dente so they hold shape when baked.
  • Use a potato ricer or squeeze spinach to remove excess water.
  • Leftover marinara can be used for extra sauce at serving.