Description
A comforting and festive pasta dish featuring large jumbo shells stuffed with a creamy ricotta and spinach mixture, smothered in a rich white wine cheese sauce, topped with sautéed mushrooms and baked to golden perfection. Perfect for a cozy Christmas meal or special occasion.
Ingredients
Scale
Pasta and Cheese Filling
- 1 lb large pasta shells (jumbo)
- 2 cups whole milk ricotta cheese
- 2 cups shredded provolone cheese
- 20 oz frozen spinach, thawed & squeezed dry
Sautéed Mushrooms
- 3 cups sliced mushrooms (cremini or shiitake)
- 2 tbsp salted butter (from the 6 tbsp total)
- 2 tsp dried thyme
- Kosher salt & black pepper to taste
White Wine Cheese Sauce
- 4 tbsp salted butter (remaining from the 6 tbsp total)
- 2 garlic cloves, finely chopped
- 2 tsp dried basil
- 2 tsp dried oregano
- 1/4 cup all-purpose flour
- 2 cups white wine (or chicken broth)
- 2 cups milk
- 1/2 cup shredded mozzarella cheese (for sauce)
- 1/2 cup grated Parmesan cheese (for sauce)
Topping
- 1/2 cup shredded mozzarella (for topping)
- 1/4 cup grated Parmesan (for topping)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking during baking.
- Sauté Mushrooms: In a skillet over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and cook until golden brown, about 5 to 7 minutes. Stir in the dried thyme, kosher salt, and black pepper to taste. Once done, set the mushrooms aside.
- Make the Roux: Using the same skillet, melt the remaining 4 tablespoons of butter with finely chopped garlic, dried basil, and dried oregano. Cook for about 30 seconds until fragrant. Whisk in the all-purpose flour and cook for 1 minute to remove raw flour taste and form a roux.
- Add Liquids to Sauce: Gradually whisk in the white wine (or chicken broth as an alternative) and then the milk. Continue stirring until the mixture is smooth and has thickened slightly, forming the base of the white wine cheese sauce.
- Add Cheese to Sauce: Remove the skillet from heat, and stir in 1/2 cup shredded mozzarella and 1/2 cup grated Parmesan cheese until they melt smoothly into the sauce.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package instructions, typically 9 to 12 minutes. Drain the shells and let them cool slightly to handle.
- Prepare Filling: In a large mixing bowl, combine the ricotta cheese, shredded provolone, and the well-drained thawed spinach. Season this mixture with kosher salt and black pepper to enhance the flavor.
- Assemble the Dish – Layer Sauce: Pour one-third of the prepared white wine cheese sauce evenly into the bottom of the greased baking dish to create a flavorful base layer.
- Fill Pasta Shells: Carefully fill each pasta shell with the spinach and cheese mixture. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
- Add Remaining Sauce and Toppings: Pour the remaining cheese sauce evenly over the filled shells. Sprinkle the remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan cheese on top. Finally, evenly distribute the sautéed mushrooms across the top of the dish.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the dish to heat through thoroughly.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes, or until the sauce is bubbly and the cheese topping is golden and slightly crisp.
- Rest and Serve: Remove the stuffed shells from the oven and let the dish rest for a few minutes. This resting period helps the sauce to set slightly, making it easier to serve.
Notes
- You can substitute chicken broth for white wine in the sauce for a non-alcoholic version.
- Make sure to squeeze all excess water from the thawed spinach to prevent the filling from becoming watery.
- If you prefer, use fresh mushrooms instead of frozen spinach for a variation in texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated covered to maintain moisture.
- For a richer flavor, consider using half-and-half instead of milk in the sauce.
