Cheesy Mascarpone-Stuffed Shells with Spinach and Mushrooms
Sneak Preview: Mascarpone cheese takes these Cheesy Mascarpone-Stuffed Shells to the next level! Packed with ricotta, spinach, and mushrooms, these stuffed shells are creamy, comforting, and a vegetarian dream. Easier to assemble than lasagna and baked to bubbly perfection, they’re a surefire crowd-pleaser.
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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 only challenge? Finding the ingredients. Jumbo shells can be tricky to track down, but I usually find them at Kroger—or check online. Mascarpone cheese is another key player here; look in the deli section rather than with the usual shredded cheeses.
Once you’ve got everything, the rest is a breeze. Just stuff, bake, and enjoy every rich, cheesy bite.
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
- 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 for binding 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
Cheesy Mascarpone-Stuffed Shells with Spinach and Mushrooms
Ingredients
- ½ box (225 g) jumbo shells
- ½ tablespoon (7 g) butter
- 4 ounces (113 g) fresh mushrooms chopped
- 6 ounces (170 g) fresh baby spinach small bag
- 1 clove garlic crushed
- 1⅓ cup (330 g) ricotta cheese
- 8 ounces (226 g) Mascarpone cheese
- 1 cup (100 g) Parmigiano Reggiano cheese shredded and divided
- 8 ounces (226 g) Mozzarella cheese shredded and divided
- Salt and pepper to taste
- 1 24-ounce (28 g) jar marinara or spaghetti sauce
- 2 tablespoons (30 g) water
Instructions
- Cook the Pasta: Boil jumbo shells for 9 minutes, stirring occasionally to prevent sticking. Drain and lay them out on a baking sheet to cool.
- Sauté the Vegetables: In a large skillet, melt butter over medium heat. Add mushrooms and sauté until browned. Transfer to a bowl. In the same skillet, add spinach and garlic. Sauté until wilted. Drain well, pressing out excess moisture, then chop and mix with mushrooms.
- Prepare the Filling: In a mixing bowl, combine ricotta, mascarpone, half of the Parmesan, and half of the Mozzarella. Stir in the spinach-mushroom mixture. Season with salt and pepper.
- Stuff the Shells: Fill each cooked shell with the cheese mixture.
- Assemble the Dish:Add 2 tablespoons of water to half of the marinara sauce and spread it on the bottom of a 9×13-inch baking dish. Arrange stuffed shells on top, open side up. Pour the remaining sauce over the shells. Sprinkle the remaining Mozzarella and Parmesan over the top.
- Bake: Cover with foil and bake at 400°F for 30 minutes. Remove foil and bake until cheese is melted and bubbly.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs:
- Can I use frozen spinach?
- Yes! Thaw and squeeze out excess moisture before using.
- What’s the best mascarpone substitute?
- Crème Fraîche is ideal, or use cream cheese mixed with a bit of sour cream.
- Can I make this ahead?
- Absolutely! Prep and refrigerate up to 24 hours before baking.
Final Thoughts
If you love creamy, cheesy pasta, this dish is a must-try! It’s indulgent yet simple, perfect for meal prep, and endlessly customizable. Looking for an easier-to-source alternative? Try my Scooter’s Baked Spaghetti with Cream Cheese—same comforting flavors with simpler ingredients!
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
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.