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Nutrition Facts
Serving Size 1 (1343g) Recipe makes 2 servings The following items or measurements are not included below: 1/2 cup pecorino romano cheese 1/2 nutmeg
Calories 1577
Calories from Fat 519		(32%)
Amount Per Serving		%DV
	Total Fat 57.7g	88%
	Saturated Fat 30.1g	150%
	Monounsaturated Fat 15.9g
	Polyunsaturated Fat 7.0g
	Trans Fat 0.0g
Cholesterol 275mg		91%
Sodium 1809mg		75%
Potassium 2689mg		76%
Total Carbohydrate 188.6g		62%
	Dietary Fiber 17.0g	68%
	Sugars 29.1g
Protein 74.0g		148%
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Spinach Stuffed Shells With a Mushroom Sauce

Recipe #116484 | 1½ hours | 20 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: ~Rita~
Apr 12, 2005

Watch these disappear! The shells are cooked al dente stuffed with creamy cheese and tender baby spinach topped with a tomato mushroom sauce then cooked in the oven where they plump up. And have you wanting more.

SERVES 2 (change servings and units)

Ingredients

1 (12 ounce) package jumbo pasta shells, cooked al dente
5 dried shiitake mushrooms
1 cup hot water
1 tablespoon oil
1 onion, diced
4 garlic cloves, minced
6 ounces of pre washed baby spinach
1/3 cup white wine
1/8 cup chopped fresh basil or 1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon dried oregano
4 cups crushed tomatoes or your favorite tomato sauce
2 cups ricotta cheese
1/2 cup grated pecorino romano cheese, plus extra for garnish
1 cup grated mozzarella cheese
1 egg
1/2 nutmeg, grated

Directions

1
Preheat oven to 350 degrees.
2
Spray a 9x13 inch pan with nonstick spray.
3
Soak mushrooms in hot water.
4
In a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
5
Remove spinach from pan leaving some garlic and onions in pan.
6
Chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
7
Add the mushroom soaking water(strained from any grit), white wine and herbs.
8
Season with salt and pepper.
9
Cook till liquid is all absorbed.
10
Add crushed tomatoes.
11
Simmer while preparing shells.
12
Squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.
13
Mix to blend.
14
Adding salt and pepper to taste.
15
Spoon evenly into shells and place into pan.
16
Pour sauce over shells.
17
Reserving some sauce for serving at the table.
18
Bake covered for 30 minutes.
19
Garnish with grated cheese.
20
Mangia!

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Featured Reviews for This Recipe

From: HotPepperRosemaryJelly

On Jan 31, 2009

I make this and it is to die for...and is most delicious. Was married to an Italian and found it to be regional with the spices. This is a spectacular recipe and a keeper!

1 person found this review helpful

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From: CulinaryGourmetQueen

On Sep 24, 2008

These shells are awesome! I could hardly believe how good they were and that I made them! These should be called Houdini Shells, because they disappeared so fast Thanks Rita!

1 person found this review helpful

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From: TOOLBELT DIVA

On Mar 22, 2005

The title of this recipe should indeed be "Watch These Disappear". However, I can live with Spinach Stuffed Shells with a Mushroom Sauce, because chef, you have artfully applied your craft in developing a recipe that would evoke highest praise from the strictest Italian Mama. You successfully blended the herbs with nutmeg to ultimately, create a delicious "gourmetasania However, one small point, chef: Your instructions (8) and (14) clearly want us to season with salt and pepper, yet, these do not appear in the list of ingredients. The critical factors in determining whether or not I will attempt a recipe is the Sodium/salt factor. I believe to not include these in your list of ingredients is not good. In this instance, however, it is also, "not a bad thing", because of the small quantities (to taste). Congratulations, chef, and thank you for sharing your talent; you obviously have a "feel" for cooking.....

2 people found this review helpful

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From: Anna the Foodie

On Apr 30, 2009

I made this for dinner last weekend and served with garlic bread and it was DIVINE! I made a few changes based on diet restrictions/ingredients on hand as follows: Used veggie broth vs. wine, used portabello mushrooms vs. shitake (I still soaked them in hot water to extract the yummy mushroom flavour though), left the egg out. Also I microwaved some butternut squash, carrots, celery, as well as roasted a red pepper over the stovetop (thank you Gas Stove!), and pureed these into the canned tomatoes before adding to the pan to cook as a sauce. I also added abt 2-4 tblspoons of tomato paste to heighten the tomato flavour. I must say the nutmeg flavour was so AMAZING! All in all, this recipe's a keeper and is going to be served at many dinner parties in the future : ) Thanks for posting!

1 person found this review helpful

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