Contents
- 1 The First Bite That Hooked Me
- 2 My Messy First Attempt
- 3 Why This Dish Shines
- 4 A Dish With Roots
- 5 Ingredients:
- 6 How to Make Mushroom Spinach Three-Cheese Stuffed Shells
- 7 Creative Twists on Stuffed Shells
- 8 Serving & Pairing Ideas
- 9 Storing and Reheating Your Stuffed Shells
- 10 Fixes for Common Stuffed Shells Struggles
- 11 Your Stuffed Shells Questions, Answered
- 12 Let’s Dish About Your Creations
- 13 Mushroom Spinach Three-Cheese Stuffed Shells
The First Bite That Hooked Me
The smell hit me first—garlic, herbs, and bubbling cheese. My friend served these shells at a cozy dinner. One bite and I was sold. The creamy filling, tangy sauce, and earthy mushrooms danced together. Ever wondered how you could turn stuffed shells into something unforgettable? Now I make them for family gatherings. They always disappear fast. What’s your go-to comfort food? Share below!My Messy First Attempt
I burned the garlic my first time. The kitchen smelled like a campfire. But I salvaged it with extra parsley and a laugh. Cooking teaches patience—and that mistakes can still taste great. Now I keep a close eye on the skillet. Home cooking isn’t about perfection. It’s about joy. Have you ever saved a dish after a kitchen mishap?Why This Dish Shines
– The cottage cheese adds creaminess without heaviness. – Italian seasoning ties the mushrooms and spinach together. Which flavor combo surprises you most? Is it the three cheeses or the herb-kissed veggies? Try it and decide.A Dish With Roots
Stuffed pasta dates back to ancient Rome. But this version? A modern twist on Italian-American classics. *Did you know jumbo shells became popular in the 1970s?* They’re perfect for holding hearty fillings. This recipe blends old-world comfort with fresh flavors. What’s your favorite pasta shape? Tell me in the comments!Ingredients:
Ingredient | Amount | Notes |
---|---|---|
Jumbo shells | 1 (12 oz) package | |
Water | As needed | For boiling |
Olive oil | 2 Tablespoons | |
Yellow onion | 1 small | Finely diced |
Sliced mushrooms | 12 ounces | Stems removed (baby bellas, white button, cremini, or blend) |
Garlic | 2 cloves | Minced (~1 tsp jarred minced garlic) |
Salt | ½ teaspoon | |
Pepper | ¼ teaspoon | |
Fresh parsley | 1 Cup | Finely chopped |
Fresh spinach | 2 Cups | Stems removed & leaves ribboned |
Cottage cheese | 2 Cups | |
Shredded mozzarella cheese | 1 Cup | |
Shredded parmesan cheese | ½ Cup | |
Italian Seasoning | 1 + ½ Tablespoon | |
Petite diced tomatoes | 1 (15 oz) can | Drained |
Pasta sauce | 1 (24 oz) jar | Tomato basil or marinara recommended |
Shredded mozzarella cheese | 2 Cups | For topping |
Shredded parmesan cheese | ½ Cup | For topping |
How to Make Mushroom Spinach Three-Cheese Stuffed Shells
Step 1 Boil the jumbo shells until al dente. Drain and rinse with cold water to stop cooking. This keeps them firm for stuffing. Lay them out on a tray to cool. (Hard-learned tip: Undercook the pasta slightly—it softens more in the oven.) Step 2 Heat olive oil in a skillet over medium heat. Sauté onions and mushrooms until browned. Add garlic and cook until fragrant. Stir in parsley and spinach until wilted. Step 3 Mix cottage cheese, mozzarella, parmesan, and Italian seasoning into the skillet. Combine diced tomatoes and pasta sauce in a bowl. Spread a thin layer of sauce in a greased pan. What’s your favorite pasta sauce brand? Share below! Step 4 Stuff each shell with a tablespoon of filling. Place them open-side down in the pan. Cover with remaining sauce and cheese. Bake covered for 20 minutes, then uncovered for 20 more. Cook Time: 40 minutes Total Time: 1 hour 15 minutes Yield: 6 servings Category: Dinner, VegetarianCreative Twists on Stuffed Shells
Spicy Kick Add red pepper flakes or diced jalapeños to the filling. Top with hot sauce for extra heat. Meat Lover’s Mix cooked ground sausage or beef into the cheese filling. Skip mushrooms if preferred. Summer Garden Swap spinach for zucchini ribbons and add fresh basil. Use a light lemon-herb sauce. Which twist would you try first? Vote in the comments!Serving & Pairing Ideas
Serve with garlic bread and a crisp green salad. Garnish with extra parsley or basil. Pair with a chilled white wine or sparkling water with lemon. Both cut through the richness. Which would you choose tonight?Storing and Reheating Your Stuffed Shells
Keep leftovers fresh in the fridge for 3–4 days. Use airtight containers to lock in flavor. Freeze extras for up to 3 months. Thaw overnight before reheating. *Fun fact: Cottage cheese keeps the filling creamy even after freezing!* Reheat in the oven at 350°F until warm. Microwave works too, but the cheese won’t stay as gooey. Batch-cooking tip: Double the filling and freeze half for a future quick meal. Why this matters: Prepping ahead saves busy weeknights. Ever tried freezing stuffed shells? Share your tricks below!Fixes for Common Stuffed Shells Struggles
Shells tearing? Rinse them with cold water right after boiling. Too much filling? Use a teaspoon to stuff gently. Sauce too thin? Simmer it for 5 minutes before baking. Why this matters: Small tweaks make big differences in your dish. My neighbor Linda once overstuffed hers—messy but still tasty! Do you have a kitchen fail that turned out okay? Tell us in the comments.Your Stuffed Shells Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use gluten-free jumbo shells and check sauce labels. Q: How far ahead can I prep these? A: Assemble 1 day before baking. Keep covered in the fridge. Q: What’s a good cottage cheese swap? A: Ricotta works great. Or blend tofu for a dairy-free option. Q: Can I halve the recipe? A: Absolutely. Use an 8×8 pan and adjust bake time. Q: Best mushroom substitute? A: Zucchini or eggplant add a similar hearty texture.Let’s Dish About Your Creations
I hope these stuffed shells bring cozy vibes to your table. Tag Savory Discovery on Pinterest with your photos—I’d love to see your twists! Did you add extra herbs or try a new cheese? Happy cooking! —Elowen Thorn.Mushroom Spinach Three-Cheese Stuffed Shells
Description
Enjoy these delicious Mushroom Spinach Three-Cheese Stuffed Shells, packed with savory mushrooms, fresh spinach, and a rich blend of cheeses.
Ingredients
Instructions
- Cook the Pasta per package directions, until they’re al dente (under cooked is better than over cooked here as they’ll be baked later).
- Drain and rinse with cold water (this helps to prevent ripping when you are stuffing the shells later). Set aside.
- Cook the onions and mushrooms. While the pasta is cooking, warm the oil in a large skillet over medium heat. Then sauté the mushrooms and finely diced onions with salt and pepper until the mushrooms have released their liquid, they’ve begun to brown, and most of the liquid has also cooked off (about 8-10 minutes).
- Add the minced garlic, sautéing until the garlic is fragrant (approximately 30-seconds to 1 minute).
- Add the parsley and spinach to the skillet and cook until the spinach wilts (about 1-2 minutes).
- Remove from the heat and stir in the rest of the filling ingredients. Set aside.
- Mix together the diced tomatoes and pasta sauce in a large bowl and set aside.
- Preheat the oven and prepare the pan. Preheat the oven to 350°F and grease a 9×13 baking pan and spread a thin layer of the tomato sauce mixture across the bottom.
- Stuff the shells and place them into the pan. Stuff each shell with about a 1 Tablespoon portion of the filling and place them opening side down, in a single layer, in the prepared pan. Repeat until the pan is filled (you may have a few noodles leftover).
- Cover the shells with the remaining sauce.
- Top the shells with the cheese. Sprinkle an even layer of the mozzarella and parmesan cheeses over the shells.
- Cover with tinfoil and bake for 20 minutes.
- Remove the foil and continue to bake for another 20 minutes.
- Remove from the oven and let the shells rest about 10 minutes before serving. Optionally garnish with fresh basil, and enjoy!
Notes
- For a lighter version, substitute cottage cheese with ricotta or reduce the amount of cheese.
Mushroom, Spinach, Cheese, Stuffed Shells, Pasta, Dinner