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When it comes to comfort food, few dishes can rival the warm embrace of stuffed pasta. Among the plethora of options available, Spinach & Mushroom Delight Stuffed Shells stand out as a quintessential choice, combining rich flavors and hearty ingredients into a single, mouthwatering dish. This recipe not only delights the palate but also offers a nourishing meal that appeals to both vegetarians and meat-lovers alike.

Spinach Mushroom Stuffed Pasta Shells

Experience the joy of comfort food with Spinach & Mushroom Delight Stuffed Shells. This mouthwatering dish pairs hearty spinach and mushrooms with creamy ricotta and melty mozzarella, all enveloped in jumbo pasta shells. Perfect for family gatherings or a cozy night in, this recipe is both satisfying and nourishing, appealing to vegetarians and meat-lovers alike. Delight in a meal that’s rich in flavor, nutrients, and love, making every bite a delightful treat.
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup mushrooms, diced (white or cremini)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 clove garlic, minced

1/4 teaspoon nutmeg

Salt and pepper, to taste

2 cups marinara sauce

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s hot enough for baking the shells.

    Cook Pasta Shells: Bring a large pot of salted water to a vigorous boil. Carefully add the jumbo shells and cook according to the package instructions until they are al dente (firm to the bite). Once cooked, drain the shells in a colander and rinse them under cold water to stop the cooking process. Set them aside on a paper towel to absorb excess moisture.

      Sauté Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced mushrooms and cook for about 5-7 minutes until they are nicely browned and most of their moisture has evaporated. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant. Add the chopped spinach to the skillet and cook it down until wilted. Season the mixture with salt, pepper, and nutmeg for added flavor. Once done, remove the skillet from the heat and let the vegetable filling cool slightly.

        Prepare Cheese Filling: In a spacious mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Then, add in the sautéed spinach and mushroom mixture, stirring well until everything is thoroughly mixed.

          Stuff Shells: Using a spoon, generously fill each cooked pasta shell with the cheese and vegetable mixture. Arrange the stuffed shells snugly in a large baking dish, ensuring they are evenly spaced.

            Add Sauce: Pour the marinara sauce over the stuffed shells, ensuring they are well-coated. Spread it evenly, making sure to reach the edges of the dish. Sprinkle the remaining shredded mozzarella and grated Parmesan cheese on top for a delicious cheesy crust.

              Bake: Cover the baking dish loosely with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After this time, carefully remove the foil and continue baking for another 10 minutes, until the cheese is bubbly and golden brown.

                Serve: Once baked, remove the dish from the oven and allow it to rest for about 5 minutes to set. If desired, garnish with fresh basil leaves for a pop of color and flavor before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings

                    - Presentation Tips: Serve the stuffed shells in the baking dish, or neatly transfer to individual plates. Consider drizzling some extra marinara sauce around the plate and adding a sprinkle of fresh basil for an appealing finish.