Spinach, Mushroom, & Ricotta Stuffed Shells - Perfect Vegetarian Pasta Recipe for Dinner
If you’re looking for a dinner that’s equal parts cozy, cheesy, and totally crowd-pleasing, these Spinach, Mushroom, & Ricotta Stuffed Shells are your new go-to. They check all the boxes: delicious, super easy to prep, and—bonus—they’re one of those no meat food recipes that everyone at the table actually gets excited about.
Let’s talk flavor first. The combo of spinach, creamy ricotta, and hearty mushrooms is downright addictive. In fact, this dish could easily pass as one of those creative Italian recipes that you’d expect to order at a restaurant. The texture? Pure perfection. We’re talking gooey melted cheese layered over tender shell stuffed pasta, with savory bites of stuffed shells mushroom filling that hit the spot every single time.
And here’s the kicker—it only takes about 15 minutes of hands-on prep. That means you can whip this up on a busy weeknight without breaking a sweat. IMO, that’s the dream when it comes to pasta recipes for party nights or quick family meals.
When this beauty comes out of the oven, the golden, crisp cheese on top is drool-worthy. If you’re like me and love a little crunch, let it broil longer. Not into crispy edges? Just keep the oven time shorter. Either way, you’ll be fighting over the last shell.
Wondering what goes good with stuffed shells? A fresh side salad, some warm garlic bread, and maybe a glass of wine (or two). Boom—instant Italian feast. These shells also make awesome pasta dinner appetizers for gatherings, plus they double as vegetarian New Years recipes or even Friday-night-friendly meals for Good Friday.
Bottom line: Cheesy pasta = happiness. And trust me, this recipe brings it in spades.
Spinach, Mushroom, & Ricotta Stuffed Shells - Perfect Vegetarian Pasta Recipe for Dinner
Author: Aleda | Category: Main Dish
A cheesy, meatless dinner that comes together fast and tastes like it came from an Italian trattoria!
Ingredients:
- 20 jumbo pasta shells (about half of a 12-oz box)
- 1 jar (24 oz) marinara sauce, or 3 cups homemade
- 1 container (15 oz) part-skim ricotta
- 2 cups baby spinach, chopped
- 2 tbsp fresh basil, finely chopped
- 8 oz mushrooms, chopped
- ½ cup grated Parmesan (about 2 oz)
- Kosher salt and freshly ground black pepper, to taste
- ½ cup shredded mozzarella (4 oz)
Directions:
- Preheat your oven to 400°F and position the rack near the top. Cook the pasta shells according to package instructions, then drain and rinse under cold water to stop cooking.
- Spread a layer of marinara sauce across the bottom of a large, oven-safe baking dish.
- In a medium bowl, mix together ricotta, spinach, basil, mushrooms, Parmesan, ½ tsp salt, and ¼ tsp pepper.
- Fill each cooked pasta shell with the ricotta mixture. You can spoon it in or transfer the filling to a zip-top bag, snip a corner, and pipe it neatly into the shells. Arrange the filled shells over the sauce.
- Sprinkle the tops with mozzarella, then bake for 10–12 minutes until everything is heated through.
- Switch the oven to broil and cook 2–5 minutes, or until the cheese turns golden and bubbly. Serve immediately, perhaps with a fresh green salad.
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