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Creamy Spinach and Mushroom Stuffed Shells Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

  • Author: Molly
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

Creamy Spinach and Mushroom Stuffed Shells is a delicious vegetarian Italian-inspired baked pasta dish featuring giant conchiglioni shells filled with a savory mixture of sautéed oyster mushrooms, baby spinach, and creamy cashew cream cheese, all baked in a rich marinara sauce. Perfect as a comforting meal for 4, this recipe balances hearty flavors with a creamy texture and vibrant vegetables.

Ingredients

Marinara Sauce

  • 400 grams (1 ½ cups) marinara (tomato sauce)

Pasta

  • 200 grams (7 oz) conchiglioni (about 20 giant pasta shells)

Filling

  • 2 teaspoons olive oil
  • 300 grams (10 oz) oyster mushrooms, finely chopped
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • ½ teaspoon sea salt (to taste)
  • ½ teaspoon black pepper (to taste)
  • 100 grams (4 cups) baby spinach
  • 150 grams (¾ cup) cashew cream cheese

Instructions

  1. Preheat Oven: Preheat your oven to 190°C (375°F) to ensure it’s ready for baking the stuffed shells later.
  2. Prepare Baking Dish: Pour the marinara sauce into the base of a large baking dish approximately 30×25 cm (12×10 inches) and set aside.
  3. Cook Pasta Shells: Bring a large pot of well-salted water to a boil and cook the conchiglioni pasta shells according to package instructions, but reduce the cooking time by two minutes to keep them firm for stuffing.
  4. Sauté Mushrooms: While the pasta cooks, heat olive oil in a large frying pan over medium heat. Add the chopped oyster mushrooms in an even layer and cook without stirring for 3-4 minutes until browned.
  5. Cook Aromatics: Add the diced onion to the pan and cook for 1-2 minutes until softened. Then add the minced garlic, sea salt, and black pepper, cooking for an additional minute to release their flavors.
  6. Wilt Spinach: Remove the pan from heat and add the baby spinach. Stir gently until the spinach wilts slightly from the residual heat.
  7. Mix Filling: Stir in the cashew cream cheese until well incorporated and creamy. Set the filling mixture aside until the pasta is ready.
  8. Drain Pasta: Drain the cooked pasta shells carefully but do not rinse, to preserve the texture and allow sauce adherence.
  9. Stuff Shells: Using a heaping tablespoon, fill each pasta shell with the prepared spinach and mushroom filling. Arrange each filled shell on top of the marinara sauce in the baking dish, filling the dish evenly.
  10. Bake: Place the baking dish in the preheated oven and bake for 10 minutes. The pasta will expand slightly but should not brown.
  11. Serve: Remove from the oven, add any preferred toppings such as fresh herbs or vegan cheese if desired, and serve immediately. Store any leftovers in a sealed container in the refrigerator for up to two days.

Notes

  • Do not overcook the pasta shells; undercooking by two minutes ensures they hold their shape during baking.
  • Finely chopping the mushrooms helps create a uniform filling texture similar to a traditional ricotta mixture.
  • Cashew cream cheese provides a rich, dairy-free alternative to traditional cheese, making this dish suitable for vegans.
  • Leftovers can be refrigerated for 1-2 days and reheated gently in the oven or microwave.
  • Optional toppings including fresh basil, vegan parmesan, or a drizzle of olive oil enhance flavor before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipeglimpse.com/creamy-spinach-and-mushroom-stuffed-shells-recipe/