Spinach and Mushroom Stuffed Shells (8×8 Pan Recipe)

Pasta dishes are the ultimate comfort food, and stuffed shells are no exception. This Spinach and Mushroom Stuffed Shells recipe brings together the earthy richness of mushrooms, the freshness of spinach, and the creamy goodness of ricotta cheese, all wrapped in tender pasta shells and baked with a flavorful marinara sauce.

This recipe is designed to fit perfectly in an 8×8-inch pan, making it ideal for smaller households, intimate dinners, or meal prep. Whether you’re a vegetarian or just looking to add more plant-based meals to your rotation, this dish is both satisfying and packed with nutrients.

Let’s dive into the ingredients, step-by-step preparation, and expert tips to make this recipe a success.

Ingredients

For the Filling:

• 12 jumbo pasta shells (plus a couple extra in case some break)
• 1 tablespoon olive oil
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups mushrooms, finely chopped (cremini, button, or shiitake)
• 2 cups fresh spinach, chopped
• ¾ cup ricotta cheese
• ¼ cup Parmesan cheese, grated
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning
• 1 egg, lightly beaten

For the Sauce:

• 1½ cups marinara sauce
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For Topping:

• ¾ cup mozzarella cheese, shredded
• 2 tablespoons Parmesan cheese, grated
• 2 tablespoons fresh basil or parsley, chopped

Instructions

Step 1: Cook the Pasta Shells

1. Bring a pot of salted water to a boil.
2. Add the jumbo shells and cook until al dente (a little firm to the bite).
3. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2: Prepare the Filling

1. In a skillet, heat the olive oil over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes until soft.
3. Stir in the minced garlic and cook for another 30 seconds.
4. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until they release their moisture and become tender.
5. Add the chopped spinach and cook for 1-2 minutes until wilted. Remove from heat and let the mixture cool slightly.
6. In a bowl, mix the cooled mushroom-spinach mixture with ricotta, Parmesan, salt, pepper, Italian seasoning, and the beaten egg.

Step 3: Assemble the Stuffed Shells

1. Preheat your oven to 375°F (190°C).
2. Spread ½ cup of marinara sauce evenly over the bottom of an 8×8-inch baking dish.
3. Fill each pasta shell with about 1½ tablespoons of the spinach-mushroom filling and arrange them in a single layer in the dish.
4. Pour the remaining marinara sauce over the shells.
5. Sprinkle mozzarella and Parmesan cheese evenly on top.

Step 4: Bake the Stuffed Shells

1. Cover the baking dish with foil and bake for 20 minutes.
2. Remove the foil and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
3. Let the shells sit for 5 minutes before serving.

Step 5: Garnish and Serve

1. Sprinkle fresh basil or parsley on top for extra flavor.
2. Serve warm and enjoy!

Tips for the Best Spinach and Mushroom Stuffed Shells

✅ Use Fresh or Frozen Spinach: If using frozen spinach, thaw and squeeze out excess moisture before adding it to the filling.

✅ Make It Extra Creamy: For a richer filling, mix in 2 tablespoons of cream cheese.

✅ Meal Prep Friendly: Assemble the shells in the baking dish, cover, and refrigerate for up to 24 hours before baking.

✅ Freezer Friendly: Freeze unbaked stuffed shells in the dish, covered tightly, for up to 2 months. When ready to bake, cook directly from frozen at 375°F for about 40 minutes.

What to Serve with Spinach and Mushroom Stuffed Shells

Side Salad – A fresh green salad with balsamic vinaigrette.
Garlic Bread – Crispy, buttery garlic bread pairs perfectly with this dish.
Wine Pairing – A glass of Pinot Grigio or a light-bodied red wine like Chianti complements the flavors.

This 8×8-inch pan version of Spinach and Mushroom Stuffed Shells is just the right size for a smaller gathering or meal prep. It’s a cozy, satisfying, and wholesome dish that’s sure to be a favorite.

Why You’ll Love This Recipe

Perfectly Sized for Small Households: This 8×8-inch pan recipe is great for a smaller gathering, making just the right amount without leftovers going to waste.

Comforting Yet Nutritious: Packed with fiber, protein, and vitamins, this meal is as nourishing as it is satisfying.

Make-Ahead and Freezer-Friendly: Assemble ahead for an easy weeknight meal or store it in the freezer for a future quick dinner.

Spinach and Mushroom Stuffed Shells bring together the best of Italian comfort food with a vegetarian twist. The combination of creamy ricotta, earthy mushrooms, and vibrant spinach makes every bite rich and flavorful. Whether you’re making this for a cozy night in or meal prepping for the week, this recipe is sure to become a favorite.

Give it a try, and let us know how it turns out! Enjoy your delicious Spinach and Mushroom Stuffed Shells!