Spinach and Mushroom Stuffed Shells
This Spinach and Mushroom Stuffed Shells recipe is a creamy, baked pasta dish with a white wine cream sauce.
Pasta is such a crowd-pleasing type of food. Most people have some variation they love. With so many options for pasta stuffed shells are always a favorite in our house. Especially on a cozy night in. This take on stuffed shells omits the tomatoes completely and opts for a white wine sauce instead.
The garlic infuses into the sauce and creates a delicious cream that works well with the vegetable mixture. If you love pasta be sure to try a few other favorites like Chicken Marsala or Carbonara. If interested in making your own pasta noodles I also have a simple Basic Egg Pasta Recipe to check out.
Why You Will Love This Recipe
- It is a delicious satisfying pasta dish that everyone loves.
- It is simple to make.
- This dish uses whole food ingredients.
- It is comforting and flavorful.
What You Will Need To Make It
2 cups sliced mushrooms
3 cups fresh spinach
1/2 cup white onion
1/2 cup white wine
1 cup milk
1 1/2 cups of heavy cream
4 large garlic cloves
2 cups fresh grated parmesan cheese
2 heaping spoonfuls of flour
1- 1 lb package of pasta shells
2 tbsp olive oil
2 cups ricotta cheese
Salt and pepper to taste
In a large stockpot add water and a fair amount of salt. Cook pasta according to package directions.
For the Stuffed Shells
Combine the ricotta cheese, 1/2 cup of the parmesan cheese, egg, pinch of salt and black pepper into a small bowl. Set aside.
While your pasta is cooking, take a skillet sauté onions and mushrooms for about 2 minutes, then add the fresh spinach. Salt and pepper veggies. Once the spinach cooks down and the onions are translucent. Sprinkle the flour evenly and mix it into the mixture.
Taking a whisk, begin slowly adding just 1/2 cup of the milk and 1/2 cup of the cream. Let it simmer slowly whisking as it thickens, once it appears thicker, slowly whisk in the wine.
As it simmers, grate the garlic over the pan (or add pre-prepped finely minced garlic if you don’t have a hand grater). The sauce should be thick but still creamy. Set sauce aside while you stuff the shells and place them inside a baking dish.
Heat oven to 400℉. Fill all the shells with the ricotta cheese mixture.
Pour the entire pan contents over and sprinkle with the parmesan cheese.
Bake for approximately 20 minutes.
Can anything be substituted for the white wine?
You can substitute the white wine for chicken stock if you don’t have any wine on hand. Although it will take about the added depth to the sauce that wine tends to give, it still makes a delicious sauce all the same.
Can I use cornstarch instead of flour to thicken the sauce?
You can but I do find that with cornstarch it is best to dissolve it into a bit of liquid first before adding it to sauce otherwise it tends to come out lumpy. For this, I would add it to a cup of milk and pour them in. Let the cornstarch thicken the milk. Then slowly add the rest of the milk and cream.
Homemade Ricotta Cheese
Out of ricotta cheese? No problem! Make your own. Ricotta is one of the easiest cheeses to make from scratch. You can make a batch with a few simple ingredients you likely have on hand. Without the need for any special equipment. Learn how to make ricotta cheese here.
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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars! or tag me on Instagram @rox_aquaintlife
Spinach and Mushroom Shells In White Wine
A delicious pasta dish mixed with veggies and covered in a creamy white wine sauce.
- 2 cups sliced mushrooms
- 3 cups fresh spinach
- ½ cup chopped white onion
- 1/2 cup white wine
- 1 cup milk
- 1 1/2 cups heavy cream
- 2 cups or 1 container of ricotta cheese
- 1 egg
- 2 cups parmesan cheese
- 4 large garlic cloves
- 2 heaping spoonfuls of flour
- 1- 1 lb package of pasta shells
- 2 tbsp olive oil
- Salt and pepper to taste
- In a large stockpot add water and a fair amount of salt.
- Cook pasta according to package directions.
- In a mixing bowl add the ricotta cheese, 1/2 cup of the parmesan, egg, and a pinch of salt & pepper. Set aside.
- While your pasta is cooking, take a skillet and saute onions and mushrooms for about 2 minutes.
- Then add the fresh spinach.
- Salt and pepper the veggies.
- Once the spinach cooks down and the onions are translucent. Sprinkle the flour evenly and mix it into the veggie mix.
- Taking a whisk, begin slowly adding just 1/2 cup of the milk.
- Let it simmer slowly whisking as it thickens, once it appears thicker, slowly whisk in the wine.
- As it simmers, grate the garlic over the pan or use finely chopped garlic.
- Slowly add the remaining milk. The sauce should be thick but still creamy.
- Set aside.
- Heat oven to 400℉
- Stuff the shells with the ricotta cheese mixture and place them in a baking dish.
- Pour over the cream mixture and top with the parmesan cheese.
- Bake for approximately 20 minutes
Amount Per Serving: Calories: 463Total Fat: 30gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 102mgSodium: 550mgCarbohydrates: 31gFiber: 2gSugar: 5gProtein: 17g
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