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Ingredients
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- 1 stick (8 tablespoons) salted butter
- 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 milk
- 2 cups dry white wine or chicken broth
- 1 cup shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 1 pound jumbo pasta shells
- 2 cups whole milk ricotta cheese
- 2 cups shredded provolone cheese
- 2 (10-ounce packages) frozen spinach, thawed and drained
Instructions
- Melt 2 tablespoons of butter and sauté mushrooms until golden brown.
- Stir in thyme, salt, and pepper, then remove from heat.
- In the same skillet, melt remaining butter, add garlic and herbs, then whisk in flour.
- Gradually add wine (or broth) and milk, stirring until thickened.
- Remove from heat, adding mozzarella and Parmesan until melted.
- Cook jumbo pasta shells in salted boiling water until al dente, then drain.
- Mix ricotta, provolone, and spinach in a bowl until creamy.
- Spread some cheese sauce in a baking dish, fill shells with ricotta mixture, and arrange in the dish.
- Top with remaining cheese sauce, mozzarella, Parmesan, and sautéed mushrooms.
- Bake covered at 350°F for 25 minutes, then uncover and bake for an additional 15-20 minutes.
Notes
Ensure mushrooms are nicely cooked for maximum flavor.
Using fresh herbs will enhance the taste significantly.
Let the dish rest before serving to set the filling properly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 12
- Cholesterol: 60