Marvelous Stuffed Shells with Mascarpone, Ricotta, and Spinach
Sneak Preview: Mascarpone cheese is the secret ingredient in these delectable Stuffed Shells with Mascarpone, Ricotta, and Spinach, making this vegetarian entrée incredibly rich, flavorful, and decadent.
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For a while, no-meat or meatless Mondays were quite popular. Arbitrary rules like that don’t work for me, but the occasional meatless meal is a nice change. Do you enjoy a meal without meat? If so, this recipe is for you.
The most challenging part of this recipe? Finding the ingredients—but don’t let that stop you! I’ve got some tips to help. You probably already have one key ingredient, which likely led you here. So, you’re off to a great start.
- The trickiest item to find might be the jumbo shells. I usually have luck at Kroger, but if you’re stuck, try looking online.
- Next up is Mascarpone cheese. You’ll find it in the deli section, not with the usual Cheddar and Mozzarella.
- Once you’ve got everything, assembling this dish is a breeze—easier than lasagna, in my opinion.
The easiest part, of course, is eating it.
And the best part? Enjoying the gooey cheese, rich Mascarpone, flavorful spinach and mushrooms, all nestled in pasta shells and topped with your favorite marinara. Who could resist?
Happy Bakers Speak Up
“I can say this was spectacular! It made enough for me to offer some to my mother in law and a few for leftovers on this back to school night!!!” LISA
Ingredients and Substitutions
- JUMBO SHELLS:
- Substitute manicotti. Different look, similar taste
- BUTTER:
- Sub margarine or vegetable oil
- MUSHROOMS:
- Fresh mushrooms recommended
- SPINACH:
- Substitute a 10-ounce package of frozen spinach
- Cook as directed; squeeze the water out completely
- Substitute a 10-ounce package of frozen spinach
- GARLIC:
- Fresh garlic = the most flavor.
- Bottled garlic is another choice
- RICOTTA CHEESE:
- Cottage cheese is a common replacement for ricotta
- Make ricotta yourself if you enjoy such things.
- MASCARPONE CHEESE:
- Mascarpone makes this recipe special.
- Creme Fraiche is the best substitute, or
- Cream cheese with some sour cream to lighten the texture
- PARMESAN CHEESE:
- Sub Romano cheese
- MOZZARELLA CHEESE:
- Essential “glue” for the filling
- MARINARA OR SPAGHETTI SAUCE:
- Your favorite bottled sauce
- Or make it from scratch
Variations:
- Add chicken or Italian sausage for extra protein and flavor. Ground beef is also a good option.
- Skip the spinach and mushrooms if they’re not your favorite, and rename the dish “Four-Cheese Stuffed Shells.”
📌Kitchen Secret📌 for Stuffing the Shells
Happy Cooks Speak Up
“I made these tonight, and you were right, I had to go to two stores before I could find the shells…I doubled the recipe because I only have 8×11 dish pans and I wanted to freeze some for later (not realizing how much this made…we got through half a pan with a family of 5)… anyway, I inadvertently used only one 8 oz mascarpone for both batches combined…but it still came out DELICIOUS!! Thanks again for posting such yummy things! I have a hard time trusting cookbooks, but I know when I pick something off of your aite to make, it’s going to be awesome! Thanks again! “–JULIE
Parting Thoughts: I’m not a big pasta girl, so that’s a clue that any pasta recipe you find on my website is good. This Cream Cheese Baked Spaghetti has ingredients that are easier to find if you don’t have good luck gathering what you need for this recipe.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Stuffed Shells with Mascarpone, Ricotta, and Spinach
Ingredients
- ½ box jumbo shells
- ½ tablespoon butter
- 4 ounces fresh mushrooms chopped
- 6 ounces fresh baby spinach small bag
- 1 clove garlic crushed
- 1⅓ cup ricotta cheese
- 8 ounces Mascarpone cheese
- 1 cup Parmigiano Reggiano cheese shredded and divided
- 8 ounces Mozzarella cheese shredded and divided
- Salt and pepper to taste
- 1 24-ounce jar marinara or spaghetti sauce
- 2 tablespoons water
Instructions
- Cook shells in boiling water for 9 minutes. Stir several times to keep them from sticking to the bottom. Drain and place on a cookie sheet to cool.
- Meanwhile, melt butter in a large skillet and add mushrooms. Saute until browned. Remove from pan to medium mixing bowl. Add spinach and garlic to a hot skillet and saute until wilted. Drain well in a colander, pressing with the back of a spoon to remove as much moisture as possible. Chop and add to mushrooms.
- Combine ricotta, Mascarpone, half of the Parmesan, and half of the Mozzarella with spinach and mushrooms. Season with salt and pepper.
- Fill each shell with spinach and mushroom and cheese mixture.
- Add water to half of the prepared sauce and pour it into the bottom of a 9 x 13-inch dish. Place shells on top of the sauce, open side up.
- Pour the remaining sauce over the top of the shells. Sprinkle remaining Mozzarella and Parmesan over shells
- Bake at 400˚F for 30 minutes.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.