Recipe Details

Spinach and Mushroom Stuffed Shells

Comfort Food
Ingredients

  • 1 1/2 tsp. 

    kosher salt, plus more for the pasta

  • 12 oz. 

    jumbo pasta shells (25 to 30)

  • 2 tbsp. 

    olive oil 

  • 1 lb. 

    cremini mushrooms, thinly sliced 

  • 2 tsp. 

    fresh thyme, chopped 

  • 4 

    garlic cloves, minced

  • 2 

    16-ounce containers whole-milk ricotta

  • 3 

    scallions, chopped

  • 1 

    large egg, beaten 

  • 2 c. 

    shredded low-moisture mozzarella 

  • 3/4 c. 

    grated parmesan

  • Black pepper, to taste

  • 2 tbsp. 

    salted butter

  • 2 tbsp. 

    all-purpose flour

  • 1/2 c. 

    dry white wine

  • 3 c. 

    half-and-half

  • 1 

    5-ounce package baby spinach, chopped

  • 2 tsp. 

    grated lemon zest

  • Green salad, for serving

Description

  1. Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the pasta shells and cook 1 minute less than the package directs for al dente. Drain and spread out on a baking sheet.
  2. 2Heat the olive oil in a large skillet over medium high heat. Add the mushrooms and cook, stirring occasionally, until browned, 4 to 6 minutes. Reduce the heat to medium; stir in the thyme and half of the garlic and cook until the garlic is just golden, about 1 minute. Scrape into a large bowl and let cool for a few minutes.
  3. 3Add the ricotta, scallions, egg, 1 cup mozzarella and ½ cup parmesan to the mushrooms and stir to combine. Season with ½ teaspoon salt and a few grinds of pepper.
  4. 4Melt the butter in a large saucepan over medium heat. Add the remaining garlic; cook until sizzling, 30 seconds. Add the flour and stir to make a paste. Cook 1 minute, then stir in the wine. Bring to a simmer, then whisk in the half-and-half. Return to a simmer and stir in the spinach. Cook until wilted, 3 minutes. Stir in the lemon zest and season with 1 teaspoon salt and a few grinds of pepper.
  5. 5Spoon the mushroom filling into the shells.
  6. 6Spread one-third of the cream sauce in a 9-by-13 inch baking dish. Arrange the shells in the dish. Ladle the remaining sauce on top. Sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan. Bake until bubbly, 25 to 30 minutes. Let rest for 15 minutes. Serve with salad.