For an extra layer of flavor, consider adding a pinch of red pepper flakes to the mushroom and spinach mixture. Ensure the ricotta cheese is well-drained to prevent a watery filling. Feel free to substitute the cremini mushrooms with other varieties such as shiitake or oyster mushrooms. If you prefer a richer sauce, add a splash of heavy cream to the marinara sauce before baking. The stuffed shells can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
Giant Stuffed Pasta Shells
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS76
Embark on a culinary adventure with these colossal pasta shells, each a treasure trove of savory delights. A harmonious blend of earthy mushrooms, fragrant garlic, vibrant spinach, and creamy ricotta cheese creates a symphony of flavors in every bite. This is comfort food elevated.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol22 mg
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Fiber6 g
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Protein19 g
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Saturated Fat6 g
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Sodium835 mg
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Sugar14 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C).
02
StepBring a large pot of generously salted water to a rolling boil. Add the pasta shells and cook until al dente, about 8 minutes. Drain well and set aside to cool slightly. (8 minutes)
03
StepWhile the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chopped mushrooms and minced garlic; cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 7 minutes. (7 minutes)
04
StepAdd the chopped spinach and dried thyme to the skillet. Season with salt and pepper. Cook until the spinach is wilted, about 3 minutes. Remove from heat and drain any excess liquid. (3 minutes)
05
StepIn a large bowl, combine the drained mushroom and spinach mixture with the ricotta cheese, 1/2 cup mozzarella cheese, and 1/4 cup Parmigiano-Reggiano cheese. Season generously with salt and pepper. Mix well to combine.
06
StepCarefully stuff each cooked pasta shell with the ricotta mixture. Ensure the shells are generously filled.
07
StepPour a thin layer of marinara sauce into the bottom of a 9x11-inch baking dish. Arrange the stuffed shells in the dish, nestling them closely together.
08
StepPour the remaining marinara sauce over the stuffed shells, ensuring they are well coated. Top with the remaining 1/4 cup mozzarella cheese and 1/4 cup Parmigiano-Reggiano cheese.
09
StepBake in the preheated oven until the cheese is melted, bubbly, and lightly golden brown, about 30 minutes. (30 minutes)
10
StepRemove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves, if desired.
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Erin Brekke
May 28, 2025I added some browned sausage to the filling, as suggested, and it was delicious!
Kevin Orn
Apr 12, 2025I think it's important to fully drain the spinach mixture so the dish isn't too watery.
Jordan Kautzer
Mar 21, 2025The shells were a bit difficult to stuff, but the end result was worth the effort.
Isac Stiedemann
Mar 18, 2025This recipe was a huge hit with my family! Everyone loved the creamy filling and the cheesy topping.
Aglae Kuphal
Mar 13, 2025I will definitely make this recipe again.
Jaeden Jerde
Jan 13, 2025Next time, I'll make a double batch – they disappeared so quickly!
Yoshiko Hudson
Dec 30, 2024So easy and satisfying!
Holly Witting
Nov 14, 2024My kids are picky eaters, and they loved this dish!
Geovany King
Nov 7, 2024This is a great recipe for a weeknight meal. Thank you for sharing!
Hertha Mohr
Sep 13, 2024I used jarred pesto instead of thyme and it was great!