• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

epicuricloud (Tina Verrelli) logo

  • Home
  • About
    • About Me
    • Cooking Contest Experiences
  • Tina’s Recipes
  • QVC Demo Recipes
  • Tasty Travels
  • Subscribe
  • Contact
    • Privacy Policy
  • Cookbook
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Spinach, Mushroom & Pepper Stuffed Shells

December 20, 2014 by Tina Verrelli 7 Comments
Modified August 16, 2020 at 9:31 pm

Thanks for Sharing!

18 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

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 . We’ve been enjoying this locally made sauce .

Spinach, Mushroom & Pepper Stuffed Shells How-To:

Saute 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 – for a minute or two less than the box states.

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 ( :

Spinach, Mushroom & Pepper Stuffed Shells

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!  Makes approx. 44 stuffed shells (about 8-10 servings) You can split the recipe between two dishes and freeze one for later.
Tina Verrelli - epicuricloud.com
Print Pin Rate
Course: Main Dish
Cuisine: Italian
Keyword: casserole, pasta
Servings: 44 stuffed shells

Ingredients

  • 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

Instructions 

  • 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

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 for up to 3 months.  I like to thaw them in the refrigerator overnight before I bake them.  They may need to bake an additional 15 minutes as they'll be very cold still.
 
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: Christmas, Christmas Recipes, Cooking for A Crowd, Dinner / Lunch, Holiday Recipes, Pasta, Vegetables, Vegetarian Tagged With: feeding a crowd, meals to freeze, Pasta for a crowd, spinach, Spinach Mushroom Pepper Stuffed Shells, spinach stuffed shells, stuffed shells

Reader Interactions

Comments

  1. Pat

    December 20, 2014 at 7:06 pm

    Yummo, Tina.

    Reply
    • Christina Verrelli

      January 2, 2015 at 9:06 pm

      Thanks for stopping by Pat! Best to you!

      Reply
  2. CakeSpy

    January 16, 2015 at 1:29 am

    PERFECT comfort food. I could eat a dish like this all winter long for dinner every night, and never get tired of it.

    Reply
  3. Dawn

    January 17, 2015 at 3:47 am

    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!

    Reply
    • Christina Verrelli

      March 5, 2015 at 8:55 pm

      Hi Dawn – Thanks for letting me know!! Hope you’re doing well!

      Reply
  4. Boyanne Hart

    December 16, 2019 at 7:03 pm

    Tina, I would split making two meals. Would I freeze before baking? If so what time and temp to bake from frozen or do you thaw first?

    Reply
    • Christina Verrelli

      December 17, 2019 at 9:25 am

      Hi Boyanne! Good to hear from you! I like to freeze before baking – see directions in notes of recipe. Happy Holidays to you!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to epicuricloud!

Hi I'm Tina, Mom-Teacher-Foodie-Recipe Creator

On-Air Guest for KitchenAid on QVC

EPICURI: Foodie, passion for food and drink.
CLOUD: A sharing place.
Love to share my recipes here! Join me!

Read More…

Search

KitchenAid on QVC Calendar:

Jan
28
Sat
11:00 am KitchenAid on QVC2 Airing!! In T... @ QVC2 Channel (Tina at QVC Studio)
KitchenAid on QVC2 Airing!! In T... @ QVC2 Channel (Tina at QVC Studio)
Jan 28 @ 11:00 am – 3:00 pm
From QVC Studio KitchenAid Espresso Maker KitchenAid 7-Cup Food Processor    
View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Dinner & Lunch Recipes:

Shiitake, Ginger & Pork Pot Sticker Soup

Butternut Squash Stuffed Shells

Whiskey Glazed Corned Beef Hash and Eggs

Whiskey Glazed Corned Beef: 2 meals in 1

Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version)

Empanada Party: 4 Fillings + 3 Sauces = YUM!

PB & Fluff Push Pops (Just a Quick Idea)

Warm Farro Salad w/ Grilled Flank Steak

All-Time Favorite Recipes:

Conversation Bananas

Spring Pea and Spinach Pasta Dough

Caramelized Shallot & Crispy Prosciutto Salad

Summer Peach Mule Cocktail

The Brussels Sprouts You Will Fight Over – Airfryer

Carrot and Catnip Kitty Cat Treats

Cheeseburger Macaroni & Cheese with Burger Topping Relish

Cincinnati Chili My Way

Pet Treat Recipes:

Homemade Dog Waffles – “Woofles”

Purr-fect Kitty Salmon Treats

Ruff, Ruff Truffles: Pumpkin & Peanut Butter Dog Treats

Peanut Butter and Pumpkin Doggie Biscuits

Meow-ums Kitty Crackers

“gnaw, gnaw” Biscuits: Teeth Tamers for Guinea Pigs and Rabbits

Cockatiel Seed “Tweets”

Peanut Butter and Banana “Barkies” (Dog Cookies)

Recipe & Post Archives

  • January 2023 (2)
  • December 2022 (2)
  • November 2022 (6)
  • October 2022 (3)
  • September 2022 (3)
  • July 2022 (1)
  • June 2022 (4)
  • May 2022 (1)
  • April 2022 (4)
  • March 2022 (1)
  • February 2022 (1)
  • January 2022 (3)
  • December 2021 (1)
  • November 2021 (1)
  • October 2021 (3)
  • September 2021 (1)
  • August 2021 (2)
  • July 2021 (3)
  • June 2021 (4)
  • May 2021 (5)
  • April 2021 (3)
  • March 2021 (3)
  • February 2021 (1)
  • January 2021 (2)
  • December 2020 (2)
  • November 2020 (3)
  • October 2020 (2)
  • September 2020 (4)
  • July 2020 (2)
  • June 2020 (6)
  • May 2020 (3)
  • April 2020 (4)
  • March 2020 (6)
  • February 2020 (6)
  • January 2020 (6)
  • December 2019 (4)
  • November 2019 (4)
  • October 2019 (5)
  • September 2019 (8)
  • August 2019 (6)
  • July 2019 (6)
  • June 2019 (5)
  • May 2019 (5)
  • April 2019 (6)
  • March 2019 (4)
  • February 2019 (5)
  • January 2019 (3)
  • September 2014 (1)
  • August 2014 (1)
  • August 2013 (1)

Tina’s Recipe Categories

Appetizer BBQ sides Beef Blender Recipe bread Breakfast Breakfast & Brunch Brunch cake chicken Chopper Recipes Christmas Christmas Recipes Cocktails / Beverages Condiment Cookies Cooking for A Crowd Dessert Desserts for a Crowd Dinner / Lunch Easter food adventure Fourth of July Halloween Holiday Recipes Lunch Box Ideas Pasta Pet Treats QVC Demo Links by Date QVC Recipe salad Salads / Sides / Vegetables Sauce Sauces & Condiments School Treats Side Dish Snacks Soup Spring Foods summer foods Thanksgiving Uncategorized Vegetables Vegetarian yeast dough

Footer

 

Subscribe via Email!




Copyright © 2023 epicuricloud (Tina Verrelli)

18 shares
  • Facebook
  • Twitter
  • Pinterest
  • Yummly
  • Email

Homemade Made Easy Cookbook - Order Now! Dismiss