Cooking time
- Preparation time
- 30 mins
- Cooking time
- 25 mins
- Difficulty
- easy
- Serves
- 2 people
- Meal course
- Dinner
- Posted by
- Posted on
- January 18, 2024
Ingredients
- 2 cup
- marinara sauce
- 1/2 As Needed
- salt and pepper
- 1 Ts
- dried basil
- 1 Ts
- dried oregano
- 2 cloves
- Garlic
- 1 large
- Eggs
- 1/4 cup
- Parmesan cheese
- 1/2 cup
- Mozzarella cheese
- 1 cup
- Spinach
- 1 cup
- Mushrooms
- 1 cup
- ricotta cheese
- 16 medium
- jumbo pasta shells
- 1/2 for garnish
- Fresh basil leaves
Introduction
Welcome to learning Mushroom and Spinach Stuffed Shells. Delight your taste buds with a dish that seamlessly combines the earthy richness of mushrooms, the vibrant freshness of spinach, and the comforting embrace of perfectly cooked pasta—Mushroom and Spinach Stuffed Shells. This vegetarian masterpiece is a celebration of flavors and textures, encapsulated in tender pasta shells and bathed in a luscious marinara sauce. Join us on a gastronomic journey as we explore the art of creating this exquisite dish, filled with tips, variations, and all you need to transform your dinner table into a haven of culinary delight.
Who is this Recipe For?
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$12.00$5.00Buy NowMushroom and Spinach Stuffed Shells are tailored for those who seek a satisfying vegetarian option without compromising on taste. Whether you’re a dedicated vegetarian or simply looking to add more plant-based goodness to your meals, this recipe is designed for you. Perfect for family dinners, gatherings with friends, or any occasion where you want to showcase the beauty of meat-free dining.
Why Mushroom and Spinach Stuffed Shells?
This dish is a testament to the harmonious pairing of mushrooms and spinach—a duo that brings depth and freshness to every bite. The succulent mushrooms, vibrant spinach, and creamy ricotta filling create a symphony of flavors, nestled within the comforting embrace of pasta shells. Mushroom and Spinach Stuffed Shells offer a well-balanced and visually stunning option for those looking to explore the world of vegetarian cuisine.
Kitchen Equipment Needed
Before we dive into the details, let’s ensure you have the right tools to create the perfect Mushroom and Spinach Stuffed Shells:
- Large pot for boiling pasta
- Mixing bowls
- Skillet or frying pan
- Baking dish
- Aluminum foil
- Grater for Parmesan cheese
Recipe Tips and Variations
- Cheese Variations: Experiment with different cheeses like fontina or goat cheese for added complexity.
- Nutty Twist: Enhance the filling with a handful of toasted pine nuts for a delightful crunch.
- Make-Ahead Option: Prepare the stuffed shells and refrigerate until ready to bake for a convenient make-ahead option.
FAQ
Q: Can I use frozen spinach instead of fresh? A: Yes, thaw and drain frozen spinach before incorporating it into the filling.
Q: Can I freeze Mushroom and Spinach Stuffed Shells? A: Absolutely! Freeze them before baking, and when ready to enjoy, bake directly from frozen, adding a few extra minutes to the cooking time.
Q: Can I use a different type of pasta for stuffing? A: Certainly! Experiment with different pasta shapes based on your preference.
Serving Suggestions and Pairings
Serve Mushroom and Spinach Stuffed Shells with a crisp green salad dressed in a balsamic vinaigrette for a refreshing contrast. Pair it with a light Pinot Noir or Sauvignon Blanc for a well-rounded dining experience.
Storing Leftovers
Store any leftover Mushroom and Spinach Stuffed Shells in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until heated through.
In Conclusion
Mushroom and Spinach Stuffed Shells offer a symphony of flavors that will impress both vegetarians and meat lovers alike. Share the joy of this delectable dish by passing on the recipe and subscribe to our blog for more culinary inspirations. Happy cooking!
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Mushroom and Spinach Stuffed Shells: Culinary Elegance - 1Touch Food Culinary Center
Welcome to learning Mushroom and Spinach Stuffed Shells. Delight your taste buds with a dish that seamlessly combines the earthy richness of mushrooms, the vibrant freshness of spinach, and the comforting embrace of perfectly cooked pasta—Mushroom and Spinach Stuffed Shells. This vegetarian masterpiece is a celebration of flavors and textures, encapsulated in tender pasta shells and bathed in a luscious marinara sauce. Join us on a gastronomic journey as we explore the art of creating this exquisite dish, filled with tips, variations, and all you need to transform your dinner table into a haven of culinary delight.
Type: dinner
Cuisine: italian
Keywords: Mushroom and Spinach Stuffed Shells
Recipe Yield: 2
Calories: 480
Preparation Time: PT0H30M
Cooking Time: PT0H25M
Total Time: PT0H55M
Recipe Ingredients:
- 16 medium jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup Mushrooms
- 1 cup Spinach
- 1/2 cup Mozzarella cheese
- 1/4 cup Parmesan cheese
- 1 large Eggs
- 2 cloves Garlic
- 1 Tea Spoon dried oregano
- 1 Tea Spoondried basil
- 1/2 As Needed salt and pepper
- 2 cup marinara sauce
- 1/2 for garnish Fresh basil leaves
Recipe Instructions: Prepare Pasta Shells: Cook the jumbo pasta shells according to package instructions. Drain and set aside. Make the Filling: In a pan, sauté chopped mushrooms until they release their moisture and become golden brown. Add chopped spinach and minced garlic, cook until spinach wilts. Set aside to cool. In a bowl, combine ricotta cheese, mozzarella, Parmesan, egg, oregano, basil, salt, and pepper. Fold in the sautéed mushroom and spinach mixture. Stuff the Shells: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Carefully stuff each pasta shell with the ricotta and vegetable mixture and place them in the baking dish. Bake: Cover the shells with the remaining marinara sauce. Bake for 25 minutes or until the cheese is melted and bubbly. Serve: Garnish with fresh basil leaves. Serve hot, and enjoy your delicious Mushroom and Spinach Stuffed Shells!
5
Instructions
- Prepare Pasta Shells: Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- Make the Filling: In a pan, sauté chopped mushrooms until they release their moisture and become golden brown. Add chopped spinach and minced garlic, cook until spinach wilts. Set aside to cool. In a bowl, combine ricotta cheese, mozzarella, Parmesan, egg, oregano, basil, salt, and pepper. Fold in the sautéed mushroom and spinach mixture.
- Stuff the Shells: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Carefully stuff each pasta shell with the ricotta and vegetable mixture and place them in the baking dish.
- Bake: Cover the shells with the remaining marinara sauce. Bake for 25 minutes or until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil leaves. Serve hot, and enjoy your delicious Mushroom and Spinach Stuffed Shells!
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