Creamy Mushroom & Spinach Stuffed Shells Recipe for an Easy Vegetarian Dinner

Prep Time 25 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

Creamy, comforting, and oven-baked to perfection, these Mushroom & Spinach Stuffed Shells are a hearty vegetarian dinner made with tender pasta shells filled with sautéed mushrooms, fresh spinach, and rich halal-friendly cheeses, all baked in a savory tomato sauce. Perfect for family dinners, meal prep, or cozy evenings.

Ingredients
    For the Pasta Shells
  • 12 oz jumbo pasta shells
  • Water for boiling
  • 1 tbsp salt (for pasta water)
    • For the Mushroom & Spinach Filling
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 250 g mushrooms, finely chopped (button or cremini)
  • 3 cups fresh spinach, finely chopped
  • 1 cup ricotta cheese (halal-certified or vegetarian rennet)
  • 1 cup shredded mozzarella cheese (halal-certified)
  • 0.5 cup grated Parmesan-style cheese (vegetarian rennet, halal-friendly)
  • 0.5 tsp salt (adjust to taste)
  • 0.5 tsp black pepper
  • 0.5 tsp dried oregano
  • 0.25 tsp chili flakes (optional)
    • For the Sauce & Topping
  • 2 cups marinara sauce (halal-friendly, no alcohol)
  • 0.5 cup shredded mozzarella cheese (halal-certified)
  • 1 tbsp olive oil (for greasing baking dish)
Instructions
    Cook the Pasta Shells
  1. 1
    Bring a large pot of water to a rolling boil. Add salt, then cook the jumbo shells until just al dente according to package instructions. Drain and rinse with cool water to stop further cooking. Set aside on a tray so they do not stick together.
    2. Prepare the Mushroom & Spinach Filling
  2. 2
    Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. 3
    Add chopped mushrooms and cook for 6–8 minutes, stirring occasionally, until the moisture evaporates and mushrooms are lightly browned. Add spinach and cook until wilted. Remove from heat and allow the mixture to cool slightly.
    4. Mix the Cheese Filling
  4. 4
    Transfer the mushroom-spinach mixture to a large bowl. Add ricotta cheese, shredded mozzarella, grated Parmesan-style cheese, salt, pepper, oregano, and chili flakes. Mix thoroughly until creamy and evenly combined.
    5. Assemble the Stuffed Shells
  5. 5
    Preheat oven to 180°C. Lightly grease a baking dish with olive oil. Spread 1 cup of marinara sauce evenly over the bottom of the dish. Fill each cooked pasta shell generously with the mushroom and spinach mixture and arrange them open-side up in the baking dish.
    6. Add Sauce and Cheese
  6. 6
    Pour the remaining marinara sauce over the stuffed shells. Sprinkle shredded mozzarella evenly on top.
    7. Bake
  7. 7
    Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and lightly golden.
    8. Rest and Serve
  8. 8
    Remove from oven and let the dish rest for 5 minutes before serving. This helps the filling set and improves texture.
Note

Make it Vegan: Use dairy-free ricotta and mozzarella alternatives.

Freezer-Friendly: Assemble fully, cover tightly, and freeze unbaked for up to 2 months. Bake directly from frozen, adding 15 extra minutes.

Extra Protein: Add cooked lentils or finely chopped walnuts to the filling.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Keywords: vegetarian dinner, baked pasta, healthy comfort food, freezer-friendly, Italian-inspired
Read it online: https://petitepanini.com/recipe/creamy-mushroom-spinach-stuffed-shells-recipe-for-an-easy-vegetarian-dinner/