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When it comes to hearty and satisfying meals, few dishes can rival the comfort of stuffed pasta. Among these, Spinach & Mushroom Delight Stuffed Shells stand out as a deliciously wholesome option that caters to both vegetarians and pasta lovers alike. This dish not only tantalizes the taste buds but also provides a perfect balance of flavors, making it an ideal choice for family dinners or gatherings with friends. The combination of fresh spinach, savory mushrooms, and creamy cheeses creates a delightful culinary experience that is both nutritious and indulgent.

Spinach Mushroom Stuffed Pasta Shells

Indulge in the comforting flavors of Spinach & Mushroom Delight Stuffed Shells, a perfect vegetarian meal for pasta lovers. This simple and satisfying dish features jumbo pasta shells filled with a delightful blend of fresh spinach, savory mushrooms, and creamy cheeses. Ideal for family dinners or gatherings, this recipe balances classic Italian taste with nutritious ingredients. Enjoy a wholesome dish that's not just delicious but also packed with vitamins, making every bite truly special.
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup mushrooms, diced (white or cremini)

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

1 clove garlic, minced

1/4 teaspoon nutmeg

Salt and pepper, to taste

2 cups marinara sauce

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C).

    Cook Pasta Shells: In a large pot, bring salted water to a boil. Carefully add the jumbo pasta shells and cook according to the package instructions until they are al dente. Once cooked, drain the shells and rinse them under cold running water to halt the cooking process. Set the shells aside to cool.

      Sauté Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced mushrooms and sauté for about 5-7 minutes, stirring occasionally, until they turn golden brown and most of their moisture has evaporated. Then, add the minced garlic and cook for an additional 1-2 minutes, or until the garlic becomes fragrant. Now, add the chopped spinach and continue to cook until it wilts down. Season the mixture with salt, pepper, and nutmeg. After cooking, remove the skillet from the heat and allow the mixture to cool slightly.

        Prepare Cheese Filling: In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Add the sautéed spinach and mushroom mixture to the bowl and stir everything together until well combined.

          Stuff Shells: Take your cooked pasta shells and generously fill each one with the prepared cheese and vegetable filling. Arrange the stuffed shells in a large baking dish in a single layer.

            Add Sauce: Pour the marinara sauce evenly over all the stuffed shells, ensuring they are well-coated. Finally, sprinkle the remaining mozzarella and Parmesan cheese over the top of the shells.

              Bake: Cover the baking dish with aluminum foil to keep the moisture in and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is bubbly and golden brown.

                Serve: Once baked, remove the dish from the oven and let it rest for about 5 minutes before serving. Garnish with fresh basil leaves if desired to add a pop of color.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings

                    - Presentation Tips: Serve the stuffed shells directly from the baking dish for a rustic feel, or plate them individually and drizzle a little extra marinara sauce around the plate for a professional touch.