Description
Wine Mushroom Stuffed Shells is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy ricotta, provolone, and spinach mixture, topped with a rich wine and mushroom cheese sauce. This hearty casserole combines sautéed mushrooms, aromatic herbs, and melted cheeses, baked to bubbling perfection for a satisfying meal perfect for family dinners.
Ingredients
Mushroom Sauce
- 1 stick (8 tablespoons) salted butter
- 3 cups shiitake or cremini mushrooms, sliced
- 2 teaspoons dried thyme
- 2 cloves garlic, chopped
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups dry white wine or chicken broth
- 1 cup shredded mozzarella cheese
- 3/4 cup grated parmesan cheese
Pasta and Filling
- 1 pound jumbo pasta shells
- 2 cups whole milk ricotta cheese
- 2 cups shredded provolone cheese
- 2 (10 ounce) packages frozen spinach, thawed and drained
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
- Sauté Mushrooms: Melt 2 tablespoons of butter in a medium pot. Add the sliced mushrooms and cook undisturbed for 5 minutes until golden. Add dried thyme, kosher salt, and black pepper, cooking for an additional 4-5 minutes until fragrant. Remove mushrooms from the pot and set aside.
- Make Wine Cheese Sauce: In the same pot, melt the remaining 6 tablespoons of butter and add garlic, dried basil, and oregano. Cook for 30 seconds until fragrant. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the white wine or chicken broth, then the milk, stirring constantly. Bring the mixture to a boil and cook for 1 minute, then remove from heat. Stir in 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese until smooth and melted. Set the sauce aside.
- Cook Pasta: Bring a large pot of salted water to a boil over high heat. Add the jumbo pasta shells and cook until al dente according to package instructions. Drain and set aside to cool slightly.
- Prepare Filling: In a medium bowl, combine the ricotta cheese, shredded provolone, and thawed and drained spinach, mixing until well blended.
- Assemble Dish: Spread one-third of the prepared cheese sauce evenly in the bottom of the greased baking dish. Stuff each pasta shell with about 1 tablespoon of the ricotta-spinach mixture, then arrange the stuffed shells in the baking dish. Sprinkle 1/2 cup shredded mozzarella over the shells, pour the remaining cheese sauce evenly on top, then sprinkle 1/4 cup parmesan cheese. Finally, top with the sautéed mushrooms.
- Bake: Cover the baking dish with foil and bake for 25 minutes until bubbly. Remove the foil and bake for an additional 15-20 minutes until the top is golden and the sauce is thickened.
- Serve: Let the stuffed shells cool for a few minutes. Serve garnished with fresh thyme if desired for added color and flavor.
Notes
- Use dry white wine for deeper flavor or substitute with chicken broth for a milder taste.
- Make sure to thoroughly drain spinach to avoid watery filling.
- Pasta shells can be cooked a minute less than package directions for a less soft texture after baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven covered to retain moisture.
- For a vegetarian version, ensure chicken broth is substituted with vegetable broth or use wine only.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian