Food Recipes Wild Mushroom and Spinach Stuffed Shells 3.3 (184) 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 Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on November 6, 2018 Print 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. Print