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Creamy White Wine Mushroom Stuffed Shells Recipe

Creamy White Wine Mushroom Stuffed Shells Recipe

5.1 from 11 reviews

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.

Ingredients

Scale

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

  1. Prepare the oven and pan: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Finish baking uncovered: Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden and bubbly.
  9. 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

Keywords: stuffed shells, mushroom stuffed shells, creamy stuffed pasta, white wine pasta sauce, vegetarian Italian recipe