Creamy 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.
- Author: Maya
- 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
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)
- 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