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 pastas 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.
What You Will Need To Make Spinach and Mushroom Stuffed Shells
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 or 1 container ricotta cheese
Salt and pepper to taste
In a large stock pot 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 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 inside a baking dish.
Heat oven to 400℉/ 204℃. When all shells are stuffed with ricotta cheese mixture.
Pour the entire pan contents over and sprinkle with the parmesan cheese.
Bake for approximately 20 minutes.
FAQ for Spinach and Mushroom Stuffed Shells
Can anything be substituted for the white wine?
You can substitute out 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 into a cup of the milk and pour them in. Let the cornstarch thicken the milk. Then slowly add the rest of the milk and cream.
If you try this recipe and love it, I would love it if you would come back and give it 5 stars!
- 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 stock pot 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 or salt & pepper. Set aside.
- While your pasta is cooking, take a skillet saute onions and mushrooms for about 2 minutes.
- Then add the fresh spinach.
- Salt and pepper the veggies.
- Once the spinach cooks down and 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℉/204℃
- 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