This is a great meatless Monday option. The basil really pulls all of the flavors together, and the mushrooms bring a nice, savory depth without overpowering. (If you're serving people who don't love mushrooms, just chop them a bit smaller and they likely won't even notice that they're there!) This also freezes well, and won't dry out in the microwave due to all of the sauce.


Recipe Summary

1 hr 5 mins
1 hr 50 mins
45 mins
24 stuffed shells


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain carefully.

  • Heat butter and olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until lightly browned, about 5 minutes. Add mushrooms and vinegar. Cook, stirring occasionally, until mushrooms are soft, about 5 minutes more. Drain any excess liquid and transfer mushrooms and garlic to a large mixing bowl to cool.

  • Rinse and dry skillet. Add olive oil over medium heat. Add garlic and cook until lightly browned, about 2 minutes. Add spinach and cook until wilted, 3 to 4 minutes. Add spinach to mushroom mixture in the mixing bowl.

  • Add ricotta, Italian cheese blend, Parmesan cheese, egg, basil, salt, and pepper to the spinach and mushroom mixture. Mix thoroughly to combine.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Open canned tomatoes and add basil, salt, oregano, and red pepper flakes directly to the can. Pour 1/4 of the sauce into a 9x13-inch baking pan.

  • Stuff each pasta shell with a large spoonful of filling and place, filling-side up, in the baking pan. Cover with remaining sauce and tightly cover with aluminum foil.

  • Bake in the preheated oven until heated through, about 30 minutes.

  • Sprinkle 2 tablespoons Parmesan cheese on top. Return pan to the oven, increase temperature to 400 degrees F (200 degrees C), and cook until bubbling, 15 to 20 minutes more.

Cook's Note:

You can use white or baby bella mushrooms here.

Nutrition Facts

115 calories; protein 6.4g; carbohydrates 11.5g; fat 5.2g; cholesterol 19.9mg; sodium 283.8mg. Full Nutrition