Mushroom Spinach Stuffed Shells

Warm and Creamy- these shells are stuffed with goodies

Baby, it’s cold outside… and what could be better to warm you up than pasta – especially in the frosty winter out here in Montana.

These hearty stuffed shells are the perfect dinner for when you want something warm, creamy and filling, but not too heavy. This version is vegetarian, but to make it more hearty, feel free to add beef, sausage or whatever you like to the sauce. I take store bought marinara and jazz it up with foamy butter, red pepper flakes, oregano and garlic. Stuff jumbo shells with sautéed mushrooms and spinach and ricotta. So yummy.

I made this recipe super simple so you can have dinner on the table in less than a hour.

Give it a try and let me know in the comments if you tried a vegetarian version or if you added protein.

Enjoy and Stay Warm!

Mushrooms and spinach are the base for this classic comfort food
Combine the spinach mushroom mixture with ricotta and parmesan

Mushroom Spinach Stuffed Shells

An easy vegetarian spinach and mushroom stuffed shell recipe perfect for company or the entire family.
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Course: Healthy, Main Course, Montana Kitchen, MOST POPULAR RECIPES
Cuisine: Italian
Keyword: mushroom stuffed shells
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 8 servings
Calories: 437kcal


  • 26 jumbo pasta shells
  • 2 TBSP olive oil
  • 3 cups chopped mushrooms
  • 1 ½ tsp pepper
  • 1 tsp kosher salt
  • ¼ tsp nutmeg
  • ½ cup white wine
  • 10 oz frozen spinach, thawed
  • 4 cloves garlic, chopped & divided
  • 2 TBSP butter
  • 2 tsp chopped oregano
  • 1 tsp red pepper flakes
  • 15 oz whole milk ricotta
  • 5 oz romano cheese, divided
  • 1 egg
  • ¼ cup panko bread crumbs


  • Pre heat oven to 400 degrees.
  • Fill a large stock pot with salted water and boil pasta for 8-9 minutes. Do not over cook or they will break while stuffing. Cook a few extra because they tear easily.
  • While shells are boiling, chop your mushrooms and garlic. Place frozen spinach in the microwave for two minutes to help defrost.
  • Drain pasta and rinse with cold water to stop cooking.
  • In a large pan, add olive oil. Sauté mushrooms about 3-4 minutes until browned around the edges. Add in two of the chopped cloves of garlic. Sauté until fragrant. Stir in the 1/2 cup of wine. Add in salt, pepper and nutmeg. Add in spinach and cook until the moisture has completely evaporated.
  • Set mixture aside in a small bowl.
  • In the same pan over medium high heat, melt the butter. Stir in the red pepper flakes, oregano and remaining garlic. Stir until spices bloom and butter becomes foamy. Pour in the marinara sauce and heat through about 3 minutes on simmer.
  • Pour sauce into a 9 x 13 inch oven proof dish.
  • To the mushroom mixture, stir in the ricotta, 4 oz of cheese and egg. Fill the shells with spoonfuls of the spinach mixture and place in the marinara sauce open side up. Sprinkle with remaining cheese and panko.
  • Bake at 400 degrees until the sauce is bubbling and the cheese is golden brown and melted: about 20 minutes.


Calories: 437kcal
Spice up a store bought marinara with herbs and red pepper flakes. I added chicken sausage to please the hearty appetites in my home.
Top with more cheese and panko bread crumbs for extra crunch.
A good bottle of wine, light salad and crusty bread are the perfect compliment to this comforting cold weather dinner
This will get you through the cold dark winter.

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  1. Elizabeth says:

    An absolute staple in my house. This is an easy recipe but packed full of flavor that makes it seem like it was stewing on the stove for hours. I don’t always have wine on hand and found the recipe is fine without it, but if I have it around I definitely put it in. I make this at least once a month if not more

    1. Meggen Wilson says:

      Thank you Elizabeth. So glad you enjoyed this recipe and continue to use it.