Creamy White Wine Mushroom Stuffed Shells

Ingredients

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

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

2 (10 ounce packages) frozen spinach, thawed and drained

Instructions

Step 1:

Preheat the oven to 350° F.

Grease a 9×13 inch pan.

Step 2:

Melt 2 tablespoons butter in a medium pot.

Add the mushrooms.

Cook undisturbed for 5 minutes or until golden.

Add the thyme, and a pinch each of salt and pepper.

Cook 4-5 minutes, until fragrant.

Remove the mushrooms from the skillet.

Step 3:

To the skillet, add the reaming 6 tablespoons butter, the garlic, basil, oregano, and cook 30 seconds or until fragrant.

Whisk in the flour and cook for about 1 minute.

Add the wine, then the milk.

Bring to a boil and stir for 1 minute.

Remove from heat and stir in 1/2 cup mozzarella cheese and 1/2 cup of parmesan cheese.

Stir until the cheese is fully melted and the sauce is smooth.

Set the cheese sauce aside.

Step 4:

Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

Step 5:

In a bowl combine the ricotta, provolone, and spinach.

Step 6:

Spread 1/3 of the cheese sauce in the bottom of the prepared baking dish.

Working with one pasta shell at a time, spoon 1 tablespoon of the ricotta mix into each shell, placing the filled shell into the baking dish as you go.

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Sprinkle over 1/2 cup mozzarella, pour the remaining cheese sauce over top.

Top with a 1/4 cup of parmesan and then the mushrooms.

Cover and bake 25 minutes or until the top has bubbled up.

Remove the foil and bake another 15-20 minutes.

Serve with fresh thyme.

Nutrition Information:

Frequently Asked Questions:

Can I use fresh mushrooms instead of frozen?

Absolutely! Fresh mushrooms can be substituted for frozen.

Simply sauté them until golden brown and proceed with the recipe as directed.

Can I use a different type of pasta instead of jumbo shells?

Yes, you can. While jumbo shells work well for stuffing, you can experiment with other pasta shapes like rigatoni or manicotti tubes.

Can I make this dish ahead of time?

Yes, you can assemble the stuffed shells in advance and refrigerate them before baking.

When ready to bake, simply remove from the fridge and follow the baking instructions in the recipe.

What can I serve as a side dish with this recipe?

This dish pairs well with a simple green salad dressed with vinaigrette or garlic bread on the side.

Can I freeze leftovers?

Yes, you can freeze leftovers for later enjoyment.

Allow the dish to cool completely, then transfer individual portions to freezer-safe containers or wrap tightly in aluminum foil.

Thaw in the refrigerator overnight before reheating in the oven.

Can I use different types of mushrooms for this recipe?

Yes, you can use shiitake, cremini, button mushrooms, or a combination of these for variety in flavor and texture.

What can I substitute for dry white wine?

If you prefer not to use wine, you can substitute chicken broth or vegetable broth for a similar depth of flavor.

Can I omit the spinach or substitute it with another vegetable?

Yes, you can omit the spinach or substitute it with chopped kale, Swiss chard, or cooked broccoli florets.

How do I prevent the stuffed shells from sticking to the baking dish?

Grease the baking dish well with butter or cooking spray before assembling the stuffed shells to prevent sticking.

Can I make this dish vegetarian?

Absolutely! Simply omit the chicken broth and use vegetable broth instead to make this dish vegetarian-friendly.

Can I use gluten-free pasta shells for this recipe?

Yes, you can use gluten-free pasta shells to make this recipe gluten-free.

Just be sure to cook them according to the package instructions.

How can I make this dish more spicy?

You can add red pepper flakes or diced jalapenos to the cheese mixture for a spicy kick.

Can I prepare the mushroom mixture in advance?

Yes, you can prepare the mushroom mixture ahead of time and store it in an airtight container in the refrigerator until ready to use.

What should I serve with creamy white wine mushroom stuffed shells?

This dish pairs well with a side salad, garlic bread, or roasted vegetables.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat in the oven or microwave before serving.