| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 32g | 16g | 34g |
| sugars | fibre | protein | salt |
| 6g | 4g | 21g | 1.2g |
Why I Love French Creamy Mushroom and Spinach Stuffed Shells
A Dish That’s Close to My Heart
When it comes to blending French sophistication with the comforting warmth of a home-cooked meal, this recipe for Creamy Mushroom and Spinach Stuffed Shells hits all the right notes. Born and raised in Louisiana, my culinary roots are steeped in the fusion of Creole and French influences. However, this tantalizing dish transports me to the rustic kitchens of France where each ingredient is cherished and every meal feels like a celebration.
What makes this recipe particularly special is its ability to bring out the best in simple, fresh ingredients. The earthy flavors of cremini mushrooms combined with the vibrant freshness of spinach create a harmonious blend that proves you don’t need a laundry list of exotic items to make an extraordinary dish. The rich, creamy sauce enveloping these stuffed shells whispers “comfort food,” but with a French flair that elevates it beyond ordinary pasta dishes.
Inspired by the Greats
While developing this recipe, I found myself inspired by the techniques of renowned chefs like Daniel Boulud, who has an unparalleled ability to unite French traditional elements with modern culinary twists. His emphasis on seasonal and high-quality ingredients pushed me to focus on simplicity and flavor. The thyme and nutmeg in the sauce, for example, are minor touches but significant in creating an intoxicating aroma that fills the kitchen.
A Versatile Delight
Creamy Mushroom and Spinach Stuffed Shells could easily become a staple dish in any household similar to beloved classics like Spinach and Ricotta Cannelloni or Mushroom Risotto. Pair it with a crisp, simple salad dressed in a light vinaigrette, and maybe some rustic garlic bread to soak up every bit of that delicious cream sauce. It even stands well on its own as a hearty vegetarian main course that will have everyone clamoring for seconds.
Whether you’re hosting a dinner party or making a special meal for family night, this dish is both elegant and approachable. Consistently, it brings smiles to the table and warmth to the hearts of those who indulge in it. So, the next time you’re in the mood for something comfortingly familiar yet sensationally delicious, give this recipe a try. It encapsulates everything I adore about cooking: love, simplicity, and a touch of elegance.
What You’ll Need
- 24 jumbo pasta shells
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces cremini mushrooms, sliced
- 10 ounces fresh spinach
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 1 large egg
- 2 cups heavy cream
- 1/2 teaspoon nutmeg
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
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Method
Step One
Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step Three
Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and are browned, about 7-8 minutes. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Step Four
Season the mushroom and spinach mixture with dried thyme, salt, and black pepper. Remove from heat and let it cool slightly.
Step Five
In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the grated Parmesan cheese, and the large egg. Mix until well combined. Fold in the cooled mushroom and spinach mixture.
Step Six
Stuff each cooked pasta shell with the mushroom and spinach ricotta mixture and place them in a single layer in a large baking dish.
Step Seven
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Stir in the nutmeg and remove from heat. Pour the cream mixture evenly over the stuffed shells.
Step Eight
Sprinkle the remaining 1/2 cup of grated Parmesan cheese, shredded mozzarella cheese, and chopped fresh parsley over the stuffed shells.
Step Nine
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Step Ten
Remove the stuffed shells from the oven and let them cool for a few minutes before serving. Enjoy your Creamy Mushroom and Spinach Stuffed Shells!
