Spinach & Mushroom Stuffed Shells is a rich, comforting dish that turns dinner into a delight. This creamy baked pasta brings together the earthiness of mushrooms, the green goodness of spinach, gooey cheeses, and jumbo pasta shells in one hearty casserole. With layers of melt-in-your-mouth sauce, stuffed shells and a golden top of mozzarella and parmesan, every bite is satisfying. Whether you’re cooking for company or just treating yourself, this dish delivers on flavor and texture without being overly fussy.

Why You’ll Love This Recipe

You’ll love this Spinach & Mushroom Stuffed Shells recipe because it balances richness and vegetable goodness beautifully. The mushrooms bring savory depth, the spinach adds a nutritional boost, and the cheesy, creamy sauce makes it feel indulgent. It’s a one-dish meal that feels special but is still approachable. Plus it’s great for leftovers or even freezing ahead—making it ideal for busy weeknights or a relaxed weekend bake.

Ingredients

½ cup butter (1 stick)
3 cups cremini mushrooms, chopped
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons oregano
3 cloves garlic, minced
Salt and pepper to taste
¼ cup flour
2 cups whole milk
1 ½ cups white wine or broth
3 cups mozzarella cheese, divided
½ cup grated parmesan cheese
1 lb jumbo pasta shells, cooked according to package
2 cups ricotta cheese
18 oz frozen spinach, thawed and well-drained

Step-by-Step: How to Make Spinach & Mushroom Stuffed Shells

Preheat your oven to 350 °F and grease a 9 × 13-inch baking dish.
Melt 2 tablespoons of butter in a large pot or skillet. Add the chopped cremini mushrooms and cook over medium heat for about 4–5 minutes. Then add the dried thyme, salt and pepper. Cook an additional 3–4 minutes, then remove the mushrooms from the skillet and set aside.
Using the same skillet, add the remaining butter along with the dried basil, oregano, and minced garlic. Cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the white wine (or broth) and the milk, stirring constantly. Bring this mixture to a boil and cook for about 2 minutes until it thickens. Remove from heat and stir in ½ cup of the mozzarella cheese until melted and smooth.
In a large mixing bowl, combine the ricotta cheese, the remaining 2 cups of mozzarella, and the drained spinach. Stir until evenly mixed.
Spoon about 1 cup of the cream sauce into the bottom of the prepared baking dish and spread it into an even layer.
Stuff each cooked jumbo shell with the ricotta-spinach mixture, and place the stuffed shells into the baking dish on top of the sauce layer. Sprinkle with the remaining mozzarella cheese, then pour the rest of the cream sauce evenly over the shells. Finally, sprinkle the grated parmesan cheese on top, and distribute the cooked mushrooms over everything.
Bake in the preheated oven for 30–35 minutes or until the sauce is bubbling and the top is lightly golden.
Remove from oven, let rest for a few minutes, then serve warm.

Helpful Tips

Be sure to thoroughly drain the frozen spinach—too much moisture will make the filling runny.
When cooking the mushrooms, let them sit undisturbed for a minute or two so they brown nicely rather than steaming.
Cook the pasta shells just to al dente (firm) so they hold together when you stuff them and bake.
If you don’t want to use white wine in the sauce, you can substitute broth (vegetable or chicken) for similar results.
To get a nicely browned top, you can switch to the broiler mode for the last 2–3 minutes—but watch carefully so it doesn’t burn.
Letting the dish rest for 5 minutes after baking lets the sauce settle and makes it easier to serve neat portions.

Substitutions And Variations

Cheese swap: If you’d like a lighter version, use part-skim mozzarella and reduced-fat ricotta.
Shell substitute: If jumbo shells are hard to find, you can use large manicotti tubes or large conchiglie (large pasta shells) instead.
Add protein: For a heartier version, stir cooked Italian sausage or ground turkey into the mushroom mixture before stuffing.
Vegetable variation: Swap out the mushrooms for sautéed zucchini, roasted eggplant, or even chopped roasted red peppers to change up the flavor.
Sauce variation: While this version uses a creamy sauce, you could switch to a tomato-based marinara for a lighter, tangier take.
Make it gluten-free: Use gluten-free pasta shells and substitute the flour in the sauce with a gluten-free all-purpose flour blend.

Storage Instructions

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350 °F until warmed through, to maintain that baked texture.
Freezing: Once baked and cooled, you can cover the dish tightly with foil and freeze for up to 2 months. To reheat, thaw overnight in the fridge, then bake at 350 °F for about 20–30 minutes (or until hot and bubbling).
Individual servings: You can also portion out leftovers into single-serve microwaveable containers for easy reheat lunches.

Nutritional Information

While this recipe is rich and indulgent, you can approximate its nutritional profile based on similar recipes: One version of spinach-mushroom stuffed shells is reported at about 360 calories per serving, with 26 g fat, 12 g saturated fat, 62 mg cholesterol, 408 mg sodium, 11 g carbs, 2 g fiber, 3 g sugar, and 23 g protein. Another version lists around 368 calories, with 17 g fat, saturated fat 6 g, 35 g carbs and 20 g protein. Since your version uses a generous amount of butter, cream sauce, cheeses and wine, expect values toward the higher end of this range—perhaps ~400–450 calories per serving depending on your portion size and specific ingredients.

Serving Suggestions

Serve the stuffed shells with a crisp green salad (like arugula + lemon vinaigrette) to balance the richness.
A side of garlic bread or warm crusty bread is perfect for mopping up the sauce.
For drinks: pair with a light red wine (e.g., Pinot Noir) or a crisp white wine (e.g., Sauvignon Blanc) to complement the mushrooms and cream sauce.
Garnish with fresh chopped parsley or basil and an extra sprinkle of parmesan right before serving to freshen up the dish.
For company, you might add roasted vegetables (like asparagus or Brussels sprouts) and set the table with a simple candle for a cozy, homey vibe.

Frequently Asked Questions About Spinach & Mushroom Stuffed Shells

Q: Can I use fresh spinach instead of frozen?
Yes you can. If you use fresh spinach, you’ll want to wilt it in a skillet first and then drain off as much excess liquid as possible—because too much moisture will make the filling watery.

Q: Do I need to cook the mushrooms and spinach ahead of stuffing?
Yes. You should sauté the mushrooms until nicely browned (which brings out their flavour) and wilt the spinach (and drain it well) before mixing with the ricotta. Doing this ensures the filling isn’t raw and avoids excess moisture, which could make the dish soggy.

Q: Can I make this ahead of time?
Absolutely. You can assemble the shells and sauce in the dish ahead of baking, then cover and refrigerate for several hours (or even overnight) before baking. If you’re freezing, bake after thawing as described in the storage instructions.

Q: How do I prevent the shells from breaking when stuffing?
Cook the pasta shells until just al dente (slightly firm) so they hold their shape. Drain carefully, rinse or toss with a bit of oil to prevent sticking, and handle gently when stuffing.

Q: What if I don’t have white wine for the sauce?
You can substitute equal amount of vegetable or chicken broth. The wine is mainly flavour-enhancing and for deglazing the pan; broth will still provide liquid and carry flavour.

Conclusion

Thank you for choosing this Spinach & Mushroom Stuffed Shells recipe. I hope you enjoy making it as much as I enjoy sharing it. There’s something so comforting about the creamy sauce, the warm spinach-mushroom filling, and the cheesy baked top—it truly feels like a dish made with care. Whether you serve it for a family dinner, prepare it ahead for guests, or savour leftovers on a cozy evening, I hope it brings warmth and satisfaction to your table. Happy cooking, and thanks for being part of this food-loving community—may your meal be easy, delicious, and memorable!