Baked Stuffed Shells with Mascarpone and Spinach

These Baked Stuffed Shells with Mascarpone and Spinach 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.

6 servings

cheesy spinach and mushroom stuffed shells in a serving dish ready to eat.

Prep Time 40

Cook Time 35

Total Time 1 15

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 (680 g) jar marinara or spaghetti sauce
2 tablespoons (30 g) water

Instructions

Cook the Pasta: Boil jumbo shells for 9 minutes, about 1–2 minutes less than the package directs. Stir occasionally to prevent sticking. Drain and spread 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. Disposable food-safe gloves make this job faster and less messy, especially with a soft, cheesy filling.
Assemble the Dish: Add 2 tablespoons of water to half of the marinara sauce and spread it on the bottom of a 9x13-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.

Make-Ahead tip: Assemble the shells up to 24 hours in advance, cover, and refrigerate. Bake as directed.

Nutritional Information