Creamy White Wine Mushroom Stuffed Shells Recipe
If you’re ready to warm your heart and your belly, let me introduce you to the magical Creamy White Wine Mushroom Stuffed Shells. This dish combines tender jumbo pasta shells filled with a luscious ricotta and spinach blend, all enveloped in a velvety, aromatic white wine mushroom sauce that is impossible to resist. Every bite offers a perfect harmony of creamy textures, earthy mushrooms, and delicate herbs, making it an unforgettable comfort food experience that’s elegant enough for guests yet cozy enough for a weeknight feast.

Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients. Each one plays a key role in building layers of flavor and creating that rich, creamy texture that makes Creamy White Wine Mushroom Stuffed Shells so irresistible.
- Salted butter: Essential for sautéing the mushrooms and starting the sauce, adding a rich buttery base.
- Shiitake or cremini mushrooms: Provide a deep, earthy flavor and meaty texture that’s key to the dish’s heartiness.
- Dried thyme, basil, and oregano: These herbs bring aromatic warmth and balance to the creamy sauce.
- Garlic cloves: Adds a bright, savory punch to the mushroom mixture.
- Kosher salt and black pepper: Vital for seasoning and enhancing all the other flavors.
- All-purpose flour: Thickens the white wine sauce into a smooth, velvety consistency.
- Milk: Adds creaminess without overpowering, making the sauce silky.
- Dry white wine or chicken broth: The star ingredient in the sauce, lending acidity and complexity.
- Shredded mozzarella cheese: Melts beautifully within the sauce and topping for ooey-gooey goodness.
- Grated parmesan cheese: Brings a sharp, nutty flavor that complements the creamy elements.
- Jumbo pasta shells: Perfectly sized for stuffing and capturing every bite of the filling and sauce.
- Whole milk ricotta cheese: The creamy filling’s foundation, adding richness and a light tang.
- Shredded provolone: Blends with ricotta to create a luscious filling with depth.
- Frozen spinach: Adds color, nutrients, and a subtle earthiness once thawed and drained.
How to Make Creamy White Wine Mushroom Stuffed Shells
Step 1: Sauté the Mushrooms
Start by heating 2 tablespoons of butter in a skillet and adding your sliced shiitake or cremini mushrooms. Let them cook undisturbed for around 5 minutes, allowing them to develop that gorgeous golden crust. This step is crucial because it brings out the mushrooms’ natural umami, setting the flavor base for the entire dish. Afterward, add dried thyme and season with salt and pepper. Give it a few more minutes to let those flavors deepen before removing the mushrooms and setting them aside.
Step 2: Create the White Wine Cheese Sauce
In the same skillet, melt the remaining 6 tablespoons of butter. Add chopped garlic, dried basil, and oregano, cooking just long enough for their fragrances to bloom. Next, whisk in the all-purpose flour and cook for about a minute to eliminate the raw taste. Gradually pour in the dry white wine (or chicken broth if you prefer) followed by the milk, stirring constantly until the sauce comes to a boil and thickens. Finish by stirring in half of the mozzarella and parmesan cheeses so the sauce becomes rich, smooth, and cheesy — the perfect coating for your stuffed shells.
Step 3: Cook the Pasta Shells
Boil a large pot of salted water and cook the jumbo pasta shells until they are al dente, meaning tender but still firm to the bite. Overcooked shells can become mushy and won’t hold the filling properly, so timing here is key. Once cooked, drain and set aside to cool slightly so they’re manageable for stuffing.
Step 4: Prepare the Cheese and Spinach Filling
In a bowl, combine the creamy whole milk ricotta, shredded provolone, and thawed, well-drained spinach. This mixture forms the heart of your Creamy White Wine Mushroom Stuffed Shells, balancing light, fresh greens with rich, melty cheeses. Make sure the spinach is thoroughly drained to prevent watery filling.
Step 5: Assemble and Bake
Grease a 9×13 inch baking dish and spread a third of your luscious cheese sauce across the bottom. Stuff each cooked shell with about a tablespoon of the cheese and spinach filling, placing them carefully in the dish as you go. Once all shells are nestled together, sprinkle half a cup of mozzarella over them. Pour the remaining cheese sauce evenly on top, then add a final sprinkle of parmesan cheese and the sautéed mushrooms. Cover with foil and bake at 350° F for 25 minutes, until bubbling. Remove the foil and bake an additional 15 to 20 minutes to brown the top beautifully.
How to Serve Creamy White Wine Mushroom Stuffed Shells

Garnishes
Fresh thyme sprigs are an ideal garnish, adding a pop of green and a subtle herby scent that complements the herbs simmered in the sauce. You can also sprinkle a little extra parmesan just before serving for a salty finish that will make your guests swoon.
Side Dishes
This dish is hearty on its own, but pairing it with a simple green salad dressed in lemon vinaigrette or some garlic roasted asparagus brings brightness and crisp textures to the meal. Crusty garlic bread is another winner, perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
For a festive touch, arrange your shells in a circular pattern in the baking dish and top with fresh basil leaves. Alternatively, serve individual portions plated with a drizzle of extra white wine sauce around the edges and a sprinkle of finely chopped chives or parsley to elevate the presentation.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, transfer your leftover Creamy White Wine Mushroom Stuffed Shells into an airtight container and refrigerate. They’ll stay fresh and delicious for up to 3 days, making an easy and satisfying next-day meal.
Freezing
You can freeze this dish either before or after baking. Assemble the stuffed shells and cover tightly with foil and plastic wrap to prevent freezer burn. They keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 350° F, covered with foil to prevent drying out, for about 20-25 minutes. Alternatively, microwave individual portions on medium power, stirring midway, until heated through and creamy just like fresh.
FAQs
Can I use fresh spinach instead of frozen for the filling?
Absolutely! If using fresh spinach, sauté it lightly to wilt and release moisture before mixing it with the cheeses. This prevents excess water that could make the filling runny.
What type of white wine works best in this recipe?
A dry, crisp white wine like Sauvignon Blanc or Pinot Grigio works beautifully. If you prefer not to cook with wine, chicken broth is a fine substitute, though it won’t have quite the same depth.
Can I make this recipe vegan or dairy-free?
With some substitutions like plant-based cheeses, nondairy milk, and vegan butter, you can definitely adapt this recipe. Mushrooms and herbs deliver plenty of flavor, so the dish remains satisfying.
Is it okay to prepare this recipe ahead of time and bake later?
Yes! Assemble the stuffed shells in the baking dish, cover, and refrigerate for up to 24 hours. Then bake just as directed—this makes weeknight dinner stress-free.
How do I know when the shells are cooked perfectly?
Cook the pasta shells until they are just al dente. They should be tender but still firm when bitten. Overcooking can cause them to tear during stuffing, so watch closely and drain promptly.
Final Thoughts
I can’t recommend enough giving these Creamy White Wine Mushroom Stuffed Shells a spot on your dinner table soon. They’re the kind of dish that feels like a warm hug, layered with comforting flavors and elegance all at once. Whether for a family night or a special occasion, this recipe will quickly become one of your favorite go-tos. Trust me, once you taste that creamy sauce melding with tender pasta and savory mushrooms, you’ll wonder how you ever lived without it!
PrintCreamy White Wine Mushroom Stuffed Shells Recipe
Delicious and creamy white wine mushroom stuffed shells, featuring tender jumbo pasta shells filled with a flavorful ricotta-spinach-provolone mixture, baked in a rich mushroom and white wine cheese sauce topped with melted mozzarella and parmesan. A perfect comforting vegetarian Italian main dish.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Mushroom Sauce
- 1 stick (8 tablespoons) salted butter, divided
- 3 cups shiitake or cremini mushrooms, sliced
- 2 teaspoons dried thyme
- 2 cloves garlic, chopped
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 2 cups dry white wine or chicken broth
- 2 cups milk
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Pasta and Filling
- 1 pound jumbo pasta shells
- 2 cups whole milk ricotta cheese
- 2 cups shredded provolone cheese
- 2 (10 ounce packages) frozen spinach, thawed and thoroughly drained
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/4 cup grated parmesan cheese (for topping)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
- Cook the mushrooms: Melt 2 tablespoons of butter in a medium pot over medium heat. Add the sliced mushrooms and cook undisturbed for 5 minutes until golden brown. Add 2 teaspoons dried thyme, a pinch each of kosher salt and black pepper, and cook for an additional 4-5 minutes until fragrant. Remove mushrooms from the skillet and set aside.
- Make the white wine cheese sauce: To the same skillet, add the remaining 6 tablespoons butter, chopped garlic, dried basil, and dried oregano. Cook over medium heat for about 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the dry white wine (or chicken broth) and milk, bringing the mixture to a boil while stirring continuously. Boil and stir for 1 minute until thickened. Remove from heat and stir in 1/2 cup mozzarella and 1/2 cup parmesan cheese until melted and smooth. Set the cheese sauce aside.
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente according to package instructions, usually about 10-12 minutes. Drain and set aside to cool slightly.
- Prepare the cheese and spinach filling: In a mixing bowl, combine whole milk ricotta cheese, shredded provolone cheese, and thawed, drained spinach. Mix thoroughly until well combined.
- Assemble the stuffed shells: Spread one-third of the prepared white wine cheese sauce evenly on the bottom of the greased baking dish. Working one shell at a time, spoon about 1 tablespoon of the ricotta-spinach-provolone mixture into each shell. Place each filled shell into the baking dish over the sauce, arranging them evenly.
- Top and bake: Once all shells are arranged, sprinkle 1/2 cup shredded mozzarella over the shells. Pour the remaining cheese sauce evenly over the top. Sprinkle with 1/4 cup grated parmesan cheese, then evenly distribute the cooked mushrooms on top. Cover the dish with foil and bake for 25 minutes, until the sauce bubbles.
- Finish baking uncovered: Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden and bubbly.
- Serve: Remove from oven and garnish with fresh thyme if desired. Serve hot and enjoy your creamy white wine mushroom stuffed shells.
Notes
- Use whole milk ricotta for the creamiest filling.
- Ensure spinach is well drained to avoid watery filling.
- The white wine can be substituted with chicken broth for a milder flavor or to keep it non-alcoholic.
- For a vegetarian dish, use vegetable broth instead of chicken broth if substituting wine.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
- To make ahead, assemble the dish, cover tightly, and refrigerate overnight before baking.
Nutrition
- Serving Size: 1 cup (approx. 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 80 mg
Keywords: stuffed shells, mushroom stuffed shells, creamy stuffed pasta, white wine pasta sauce, vegetarian Italian recipe