Food Recipes Wild Mushroom and Spinach Stuffed Shells 3.3 (184) Add your rating & review In this hearty and comforting dinner, the mushrooms stand in for the ground meat filling often found in some stuffed shell recipes. With sautéed spinach, this dish also offers a satisfying portion of vegetables. By Paige Grandjean Updated on September 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 25 mins Total Time: 40 mins Yield: 4 servings Ingredients 6 ounces jumbo shell pasta (20 shells) 1 ¾ teaspoons kosher salt, divided, plus more for cooking pasta 3 tablespoons olive oil, divided, plus more for baking dish 1 medium yellow onion, chopped 3 cloves garlic, chopped 1 28-oz. can crushed tomatoes ¾ teaspoon freshly ground black pepper, divided 8 ounces sliced mixed wild mushrooms (such as shiitake, oyster, and cremini) 5 ounces baby spinach, roughly chopped (5 cups) 1 16-oz. container whole-milk ricotta cheese 1 cup grated Parmesan cheese Directions Preheat oven to 400°F. Cook shells in boiling salted water according to package directions for al dente pasta. Drain. Heat 1 tablespoon oil in a large skillet over medium. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Stir in tomatoes, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook, stirring often, until slightly thickened, 6 to 8 minutes. Reserve ½ cup sauce. Spoon remaining sauce into a lightly oiled 13-by-9-inch baking dish. Wipe skillet clean and heat 1 tablespoon oil over medium-high. Add mushrooms and remaining ¼ teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl. Add remaining 1 tablespoon oil to skillet. Add spinach and cook, tossing, until wilted, about 1 minute. Stuff shells with ricotta, mushrooms, and spinach and arrange in baking dish. Top with reserved cup ½ sauce and Parmesan. Bake until shells are heated through and cheese is melted, 12 to 15 minutes. Rate it Print