Description
A comforting dish featuring jumbo pasta shells stuffed with a creamy mixture of garlic, mushrooms, and spinach, topped with bubbling cheese.
Ingredients
Scale
- 12 jumbo pasta shells
- 8 oz fresh mushrooms, chopped (button or cremini)
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 tsp fresh thyme (or parsley)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In a skillet over medium heat, add olive oil and sauté the chopped mushrooms for about 5 minutes until golden brown.
- Add minced garlic and spinach; cook until fragrant and wilted.
- In a bowl, mix the sautéed vegetables with cream cheese and half of the Parmesan cheese. Season with salt, pepper, and thyme.
- Stuff each pasta shell generously with the mushroom mixture and place seam side up in a greased baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with remaining Parmesan cheese.
- Cover with foil and bake for 25 minutes; uncover and bake for an additional 10 minutes until bubbly.
Notes
For a twist, add sautéed onions or red pepper flakes to the filling. Garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed shells, mushroom, creamy, pasta, vegetarian
