Description
Jumbo pasta shells stuffed with a creamy blend of artichokes, spinach, and wild mushrooms, baked in a rich Alfredo sauce with melted mozzarella and Parmesan.
Ingredients
Scale
For the Crust:
- 12 jumbo pasta shells
- 2 tablespoons olive oil
- 1 cup chopped wild mushrooms (such as cremini, shiitake, or oyster)
- 3 cloves garlic, minced
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1/4 cup shredded mozzarella cheese for topping
- 2 tablespoons grated Parmesan cheese for topping
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Cook jumbo shells according to package directions until al dente. Drain and rinse with cold water; set aside.
- In a large skillet, heat olive oil over medium heat. Add wild mushrooms and cook until golden and tender, about 5 minutes. Add garlic and cook for 1 minute more.
- Remove from heat and let cool slightly. In a large bowl, combine the mushroom mixture, spinach, artichoke hearts, ricotta, 1/2 cup Parmesan, 1/2 cup mozzarella, egg, salt, pepper, and red pepper flakes (if using). Mix until well combined.
- Spread about 1/2 cup of Alfredo sauce evenly over the bottom of a 9×13-inch baking dish.
- Fill each cooked shell with the artichoke-spinach-mushroom mixture and place seam-side up in the baking dish, nestled together.
- Pour the remaining Alfredo sauce over the shells. Top with 1/4 cup mozzarella and 2 tablespoons Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and golden.
- Let rest for 5 minutes, then garnish with fresh parsley. Serve warm.
Notes
You can customize the seasonings to taste. For a lighter version, use a low-fat ricotta and reduce the cheese toppings. Wild mushrooms can be substituted with any mushroom variety.