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.

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

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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.

“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:
  • 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:

  1. Add chicken or Italian sausage for extra protein and flavor. Ground beef is also a good option.
  2. 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

Cooked shells stuffed with cheese are almost ready to bake.Pin
After boiling, the shells are easy to stuff. Use surgical gloves if messy mixtures gross you out.

Shells with cheese on top before baking.Pin
Grate the Mozzarella and Parmesan for better melting.
cheesy spinach and mushroom stuffed shells in a serving dish ready to eat.Pin
Yield: 6 servings

Cheesy Mascarpone-Stuffed Shells with Spinach and Mushrooms

These Mascarpone-Stuffed Shells with Spinach and Mushrooms are packed with creamy ricotta, mascarpone, and sautéed vegetables, then baked in marinara until perfectly golden and bubbly. A rich and satisfying vegetarian dish that’s freezer-friendly and perfect for weeknight dinners.
5 from 2 votes
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Prep time: 40 minutes
Cook time: 35 minutes
Total time: 1 hour 15 minutes

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

How to make this a freezer meal:  Prepare as directed, then double wrap and freeze for up to six weeks. Thaw in the refrigerator overnight, then cover with foil and bake for 20 minutes. Uncover and bake until the cheese browns.

Nutrition

Serving: 1 | Calories: 569kcal | Carbohydrates: 27g | Protein: 28g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 604mg | Potassium: 386mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3846IU | Vitamin C: 9mg | Calcium: 590mg | Iron: 2mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

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!

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5 from 2 votes (2 ratings without comment)

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15 Comments

  1. 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.

    1. 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.

  2. 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!

    1. Watch for ricotta cheese this weekend.

  3. Mushrooms Canada says:

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

    -Shannon

  4. 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. =)

  5. Sandy Coughlin says:

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

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

  6. 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 bc 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 thungs! 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!

  7. OMG! This looks delish! I’m going to the store later, so this will definitely be on my grocery list! Thanks!

  8. Paul: I love stuffed shells and this looks delicious! Great recipe as is or as a springboard for adding more “stuff” (couldn’t resist the pun) such as sausage. As always…beautiful pics.

  9. My husband would love these just as they are and I would love them stuffed with bits of chicken. Great that this is freezable! Perfect for taking to a friend/neighbour in need 🙂

  10. Looks tasty! Have you tried making your own mascarpone? It’s on our list to try because its so expensive. I’m looking forward to your post on ricotta from whey. We’ve tried making ricotta from the whey left after making mozzarella without much success.

    1. Hey Gina,
      Haven’t tried making mascarpone. I don’t need to be eating this stuff very often so the price is worth the occasional treat. Also haven’t tried making Mozzarella. Would love to try yours.

      1. I used my mom’s Matfer strainer making mozzarella earlier this week, and finally decided to break down and get one. Ordered it tonight and will have it by Tuesday. I tried straining my yogurt a couple of weeks ago to see if I liked it better, and it was really good. Thanks for all the good advice!