Description
Delicious and comforting Wine Mushroom Stuffed Shells featuring jumbo pasta shells filled with a creamy ricotta, provolone, and spinach mixture, topped with sautéed mushrooms and a rich white wine cheese sauce. Perfect for a hearty family dinner and baked to golden perfection.
Ingredients
Mushroom and Sauce Ingredients
- 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
Stuffed Shell Ingredients
- 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 Baking Dish: Preheat your oven to 350° F (175° C). Grease a 9×13 inch baking dish to prevent sticking and set aside.
- Sauté Mushrooms: Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the sliced mushrooms and cook undisturbed for 5 minutes until they turn golden. Stir in the dried thyme and season with a pinch of kosher salt and black pepper. Continue cooking for 4-5 minutes until fragrant. Remove the mushrooms from the skillet and set aside.
- Make the White Wine Cheese Sauce: In the same skillet, add the remaining 6 tablespoons of butter along with the chopped garlic, dried basil, and dried oregano. Cook for about 30 seconds until fragrant. Whisk in the flour and cook for around 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 until it thickens slightly. Remove from heat and stir in 1/2 cup shredded mozzarella and 1/2 cup grated parmesan cheese until fully melted and smooth. Set the sauce aside.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil over high heat. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the Filling: In a mixing bowl, combine the ricotta cheese, shredded provolone, and the thawed, well-drained spinach. Mix until evenly distributed.
- Assemble the Stuffed Shells: Spread one-third of the cheese sauce evenly in the bottom of the prepared baking dish. Carefully stuff each pasta shell with about 1 tablespoon of the ricotta and spinach mixture, then place the filled shells in the baking dish. Sprinkle 1/2 cup of shredded mozzarella cheese evenly over the shells. Pour the remaining cheese sauce on top. Evenly sprinkle 1/4 cup of grated parmesan cheese over the sauce, followed by the sautéed mushrooms.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes or until the sauce bubbles around the edges.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes to brown and crisp the top.
- Serve: Remove from the oven, garnish with fresh thyme if desired, and serve warm.
Notes
- For best results, thoroughly drain the thawed spinach to prevent watery filling.
- You can substitute the white wine with chicken broth for a non-alcoholic version.
- Add fresh thyme on top before serving for an aromatic touch.
- Use gluten-free pasta shells to make this recipe gluten-free.
- Leftovers can be refrigerated and reheated; the sauce may thicken, so add a splash of milk when reheating.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American