I love these “holiday” stuffed shells…
They are festive looking, they feed a crowd, you can make them ahead, they freeze well and everyone loves them! They’re filled with lots of spinach, mushrooms and roasted red peppers…as well as three yummy cheeses! Healthy veggies with just enough ooey gooey cheese – naughty & nice!
We’ve been enjoying this locally made sauce .
Spinach, Mushroom & Pepper Stuffed Shells How-To:
Sauce the onion, mushrooms, and garlic with the spices
takes about 8-10 minutes for the mushrooms to release their juices and start to caramelize
Add the spinach and peppers
Boil the pasta shells
Pour the drained shells onto a greased rimmed baking sheet until cool enough to handle
Mix the cheese and stir in the veggies
Fill shells and arrange over some sauce
Spoon some sauce over filled shells and sprinkle with cheese
YUM!
Thank you for spending some time in the cloud with me! Happy Holidays to you and yours! Tina ( :
| Servings |
44 stuffed shells
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- 1 tablespoon olive oil
- 1/2 sweet onion chopped
- 8 ounces sliced crimini (baby bella) mushrooms chopped
- 1 teaspoon garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon red pepper flakes optional
- 1 (12-ounce) jar roasted red peppers drained & chopped
- 2 (10-ounce) boxes frozen chopped spinach thawed & squeezed dry
- 1 (30-ounce) container ricotta cheese I use whole milk
- 1/2 cup Parmesan cheese grated
- 1 egg
- 2 cups mozzarella shredded & divided
- 2 (24-ounce) jars marinara sauce (or homemade)
- 1 (12-ounce) box jumbo shells pasta
- salt & water for boiling pasta
Ingredients
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Rate this recipe!
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- Preheat oven to 375 degrees.
- Heat 6 quarts of salted (approx. 3-4 tablespoons kosher salt) water to boiling.
- Add oil to large skillet over medium heat.
- Add onion, mushrooms, garlic, Italian seasoning, salt, pepper and red pepper flakes to pan.
- Cook, stirring frequently, for about 8 minutes or until softened.
- Add peppers, spinach and stir until well combined. Turn off heat and allow to cool a bit.
- Cook your pasta for about 9 minutes (a little less than the box states). They will cook more in the oven.
- Drain your pasta and pour onto a greased rimmed baking sheet. This will allow them to cool a bit and not stick together.
- In large bowl (also mixes well in stand mixer) combine ricotta, Parmesan, egg and 1 cup of the mozzarella. Stir to mix. Stir in the spinach mixture.
- Pour about 1 1/2 cups marinara sauce in bottom of 13" x 9" x 2" baking dish and spread evenly.
- Fill each shell with about 2-3 tablespoons filling. Arrange them in pan. (I like to fit them in a single layer of about 34 shells, then, make a separate little dish of them to freeze or bake separately.)
- Spoon another 1 1/2 cups sauce over filled shells and sprinkle with remaining 1 cup cheese.
- Cover dish with foil. Bake covered for about 40-45 minutes. Remove foil and cook for another 10-15 minutes or until cheese is melted.
- Serve with extra warmed marinara sauce on the side if desired.
Notes:
Makes approx. 44 stuffed shells (about 8-10 servings) You can split the recipe between two dishes and freeze one for later.
To Freeze: assemble, wrap well and freeze. I like to thaw them in the refrigerator overnight before I bake them.
Yummo, Tina.
Thanks for stopping by Pat! Best to you!
PERFECT comfort food. I could eat a dish like this all winter long for dinner every night, and never get tired of it.
Hi Tina,
Made these shells during the holidays for family and tomorrow making them again for a dinner party I’m having. This recipe is a keeper! Love the filling. The only change I made was I added Italian sausage to the sauce. Thanks for the recipe!
Hi Dawn – Thanks for letting me know!! Hope you’re doing well!