Artichoke, Spinach, and Wild Mushroom Stuffed Shells
A creamy, savory stuffed shells recipe with artichokes, spinach, and wild mushrooms in a rich sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Method: Main Course
- Cuisine: Italian
Ingredients
Scale
- 16 jumbo pasta shells
- 1 tablespoon olive oil
- 1/2 cup shallots, finely chopped
- 2 cloves garlic, minced
- 1 cup wild mushrooms, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add shallots and garlic; cook until softened, about 2 minutes.
- Add wild mushrooms; cook until they release liquid and start to brown, about 5 minutes.
- In a bowl, combine mushroom mixture with artichokes, spinach, ricotta, Parmesan, and half the mozzarella.
- Stuff each shell with the mixture and place in a baking dish.
- Pour marinara sauce over shells and top with remaining mozzarella.
- Bake for 25-30 minutes until bubbly and golden.
- Garnish with fresh basil and serve.
Notes
For a dairy-free version, use vegan cheese and ricotta substitutes.
Nutrition
- Calories: 480 kcal
- Sugar: 8 g
- Fat: 18 g
- Carbohydrates: 52 g
- Protein: 22 g