Stuffed Shells with Spinach & Sautéed Mushrooms

stuffedshells

So a couple of weeks ago, a friend of mine went out foraging (he’s a very fascinating character, and does this because he likes to, not because he needs to) and came back with some black trumpet mushrooms, which he then put into some stuffed shells. This made me want to make stuffed shells even more than I already did (they’re a family favorite) but I had never put mushrooms into mine. Usually, I will make them with no extras, but sometimes I will add spinach and/or sausage to the ricotta filling. This time, I decided, I was going to add mushrooms.

Boy, am I glad I did. They were delicious, and I hardly cared that it was a vegetarian dish! Obviously, this dish could be made with manicotti, or layered as lasagna just as easily, but I find I like to use a different pasta each time I make it, just to keep it from getting stale. Manicotti will be next in the rotation, and I think it’ll be a meat lover’s dish, to regain my cred with the non-veg contingent, especially the menfolk.

Forgive my ultra-classy paper plate. I was more concerned with getting them into my mouth as quickly as possible than plating them nicely.

Stuffed Shells with Spinach & Sautéed Mushrooms

  • 1 box large shell pasta
  • 1 2-lb container of ricotta cheese
  • 3 large eggs
  • 1 c grated parmesan
  • 1 can chopped spinach, drained (or use frozen)
  • 1 basket white button mushrooms, chopped
  • 3 cloves garlic, minced
  • olive oil
  • 1 c sour cream
  • 2 cans or jars of your favorite pasta sauce
  • 1 lb shredded mozzarella (I also added some Monterey jack, just because I had some leftover and didn’t want it going green in the fridge.)

In a pot of salted water, boil the pasta until tender. Drain and submerge in icy water to prevent overcooking or sticking. Preheat oven to 350°F. In a saute pan, heat oil and garlic until fragrant. Add mushrooms and sauté until reduced in size. Remove and cool. In a large mixing bowl, combine ricotta, eggs, parmesan, spinach and sour cream. Add cooled mushrooms and mix well. Pour one can of sauce into the bottom of a large baking dish. Spoon filling into shells and place in sauce. When the pan is full, or you run out of filling, pour the other can of sauce over the shells and top with shredded mozzarella. Bake about 45 minutes or until cheese is melted and bubbly.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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