thepioneerwoman
Spinach and Mushroom Stuffed Shells
These spinach and mushroom stuffed shells are for cheese lovers: They're packed with three kinds of cheese.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
- ●saucepan
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the pasta shells and cook ⏱️ 1 minute less than the package directs for al dente. Drain and spread out on a baking sheet.
2
Heat the olive oil in a large skillet over medium high heat. Add the mushrooms and cook, stirring occasionally, until browned, 4 to ⏱️ 6 minutes. Reduce the heat to medium; stir in the thyme and half of the garlic and cook until the garlic is just golden, about ⏱️ 1 minute. Scrape into a large bowl and let cool for a few minutes.
3
Add the ricotta, scallions, egg, 1 cup mozzarella and ½ cup parmesan to the mushrooms and stir to combine. Season with ½ teaspoon salt and a few grinds of pepper.
large egg, beaten1
4
Melt the butter in a large saucepan over medium heat. Add the remaining garlic; cook until sizzling, ⏱️ 30 seconds. Add the flour and stir to make a paste. Cook ⏱️ 1 minute, then stir in the wine. Bring to a simmer, then whisk in the half-and-half. Return to a simmer and stir in the spinach. Cook until wilted, ⏱️ 3 minutes. Stir in the lemon zest and season with 1 teaspoon salt and a few grinds of pepper.
5
Spoon the mushroom filling into the shells.
6
Spread one-third of the cream sauce in a 9-by-13 inch baking dish. Arrange the shells in the dish. Ladle the remaining sauce on top. Sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan. Bake until bubbly, 25 to ⏱️ 30 minutes. Let rest for ⏱️ 15 minutes. Serve with salad.
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