Skip to Content

Home » Uncommonly Cheesy Spinach and Ricotta Stuffed Shells

Uncommonly Cheesy Spinach and Ricotta Stuffed Shells

Spinach, mushrooms, ricotta, Mascarpone cheese, mozzarella, and Parmesan cheese are stuffed into jumbo pasta shells to make this delicious vegetarian entree. The Mascarpone cheese is the secret to this Spinach and Ricotta Stuffed Shells recipe.

CHEESY SPINACH AND MUSHROOM STUFFED SHELLS--ready to eat in a casserole dish

Can you guess the hardest part of making this recipe?

Finding the ingredients

The biggest challenge might be laying hands on the jumbo shells in the grocery store. I usually have good luck at my local Krogers. Don’t forget to try online if all else fails.

The second challenge is locating the Mascarpone cheese. Hunt for it in the deli section, not where the more common Cheddar and Mozzarella hang out.

Once you’ve gathered the ingredients, assembling this dish is simple.  It’s less complicated than lasagna in my book.

The easiest part, of course, is eating it.

With gooey cheese, luxurious Mascarpone, flavorful spinach and mushrooms, and pasta shells bathed in your favorite marinara, who can resist?

After boiling, the shells are easy to stuff. Use surgical gloves if messy mixtures gross you out.

Variations

I make these without meat, although some chicken or Italian sausage would pump up the protein numbers and expand the flavor profile. Leave out the spinach and mushrooms if they aren’t your favorite. Then you could call them 4-Cheese Stuffed Shells.

Speaking of the cheese, I incorporated homemade ricotta cheese, but only because I have a lot of it in the house at the moment. I’ve recently experimented with making ricotta using the whey from Greek yogurt. Meanwhile, store-bought ricotta works fine.

Grate the mozzarella and parmesan for better melting.

Can I freeze this recipe?

These stuffed shells freeze well after baking. Or wrap securely in individual portions for an instant dinner that microwaves quickly.


Pin the picture below to save for later.


What would you like to read next?



Get a FREE Mini-Tart Dessert Cookbook when you sign up for my newsletters.

    Don’t worry. I won’t share your email. You can unsubscribe or change your profile at anytime.


    Did you enjoy this recipe? You can help others (and me) by leaving a rating on the recipe card itself underneath the picture. No comment required. Thank you.

    Hope to see you again soon!
    Paula

    p.s. Questions? Email me: paula at saladinajar.com.


    Yield: 5-6 servings

    Cheesy Spinach and Mushroom Stuffed Shells

    Cheesy Spinach and Mushroom Stuffed Shells

    Cheesy Spinach and Mushroom Stuffed Shells are filled with spinach, mushroom, ricotta, mascarpone, mozzarella and Parmesan cheese.

    Prep Time 40 minutes
    Cook Time 35 minutes
    Total Time 1 hour 15 minutes

    Ingredients

    • 1/2 box Jumbo Shells
    • 1/2 tablespoon butter
    • 4 ounces fresh mushrooms, chopped
    • 6 ounces fresh baby spinach (small bag)
    • 1 clove garlic, crushed
    • 1-1/3 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
    • 24 ounce jar marinara or spaghetti sauce
    • 2 tablespoons water

    Instructions

    1. 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.
    2. Meanwhile, melt butter in large skillet and add mushrooms. Saute until browned. Remove from pan to medium mixing bowl. Add spinach and garlic to 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.
    3. Combine ricotta, mascarpone, half of Parmesan, and half of Mozzarella with spinach and mushrooms. Season with salt and pepper.
    4. Fill each shell with spinach and mushroom and cheese mixture.
    5. Add water to half of 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.
    6. Pour remaining sauce over the top of the shells. Sprinkle remaining mozzarella and Parmesan over shells
    7. Bake at 400 degrees for 30 minutes.

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 536Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 118mgSodium: 1509mgCarbohydrates: 23gFiber: 4gSugar: 10gProtein: 25g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    BREAD MACHINE PRETZEL BUNS
    Bread Machine Pretzel Buns
    ← Read Last Post
    LEMON POPPY-SEED SCONES WITH GREEK YOGURT
    Lemon Poppy Seed Scones: A Fabulous Way to Start Your Day!
    Read Next Post →

    Patti

    Sunday 16th of August 2020

    I love this recipe. I have made it several times. I add a 2 ounce bag of pine nuts to the ricotta and spinach mixture. It gives it a nice, unexpected crunch. Thanks for all of your great recipes.

    Paula

    Sunday 16th of August 2020

    I'm so glad you wrote, Patti. Gotta try your idea with the pine nuts. Genius! Thank you for your kind words. Have a great week.

    Lisa

    Thursday 19th of September 2013

    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!!! And I'm *very* excited about your next post about ricotta cheese from yogurt whey!! Since I saved mine from the last batch earlier this week!

    Paula

    Friday 20th of September 2013

    Watch for ricotta cheese this weekend.

    Mushrooms Canada

    Monday 16th of September 2013

    This recipe is just too amazing! Flavours we all love with a more simplistic take. Thanks for sharing!!

    -Shannon

    Tae

    Saturday 14th of September 2013

    These are on the menu for next week. I'll definitely be adding Sweet Italian Sausage since my husband pouts when I give him meatless dinners. =)

    Sandy Coughlin

    Friday 13th of September 2013

    This would be perfect for a dinner party! I'll definitely have to try it. Thanks!

    Paula

    Monday 16th of September 2013

    Sandy, I agree. This dish is company-worthy and fairly rich so you wouldn't want to be eating it every day. :-)