Stuffed Shells: 11 Portobello & Spinach Filled Pastas

Classic Portobello and Spinach Stuffed Shells

Stuffed Shells with Portobello and Spinach is a delicious and hearty dish that combines the earthy flavors of portobello mushrooms and fresh spinach, all nestled within large pasta shells and topped with a savory sauce.

This recipe is perfect for family dinners or entertaining guests, with a preparation time of approximately 30 minutes and a cooking time of 30 minutes. It is considered an easy to moderate level recipe, making it accessible for cooks of all skill levels.

Ingredients:

20 jumbo pasta shells
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz portobello mushrooms, diced
5 oz fresh spinach, chopped
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1 cup marinara sauce
Grated parmesan cheese for topping (optional)

Cooking Instructions:

Preheat your oven to 375°F (190°C) and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
Stir in the diced portobello mushrooms and cook until softened. Add the chopped spinach, oregano, salt, and pepper; cook until the spinach wilts. Remove from heat.
In a mixing bowl, combine the mushroom-spinach mixture with ricotta cheese and half of the shredded mozzarella. Mix until well combined.
Stuff each cooked pasta shell with the filling mixture and place them in a baking dish. Pour marinara sauce over the stuffed shells, covering them evenly.
Sprinkle the remaining mozzarella cheese and grated parmesan over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
Let the dish cool for a few minutes before serving. Enjoy your delicious stuffed shells!

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Creamy Ricotta and Spinach Shells With Portobello

Creamy Ricotta and Spinach Shells with Portobello is a rich and comforting dish that brings together the creamy texture of ricotta cheese, nutrient-rich spinach, and the hearty flavor of portobello mushrooms, all wrapped in tender jumbo pasta shells.

This delectable meal is perfect for a cozy dinner and requires about 40 minutes for preparation and cooking combined. The recipe is considered easy to moderate, making it suitable for cooks of varying experience levels.

Ingredients:

20 jumbo pasta shells
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz portobello mushrooms, diced
5 oz fresh spinach, chopped
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 cup ricotta cheese
½ cup heavy cream
1 cup grated mozzarella cheese, divided
1 cup marinara sauce
Grated parmesan cheese for topping (optional)

Cooking Instructions:

Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté chopped onion and garlic until soft and translucent.
Add diced portobello mushrooms and cook until they are tender. Toss in the chopped spinach, thyme, salt, and pepper; cook until the spinach wilts. Remove from heat.
In a bowl, combine the cooled mushroom-spinach mixture with ricotta cheese and heavy cream. Stir well to form a creamy filling.
Stuff each cooked pasta shell generously with the mixture and place them into a baking dish. Cover with marinara sauce.
Top the shells with half of the shredded mozzarella and grated parmesan if desired.
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
Allow the dish to cool slightly before serving. Enjoy your creamy stuffed shells!

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Baked Portobello Mushroom and Spinach Shells in Marinara

Baked Portobello Mushroom and Spinach Shells in Marinara offers a delicious vegetarian twist on traditional stuffed pasta. This hearty dish combines the rich flavors of portobello mushrooms and fresh spinach, smothered in a rich marinara sauce. It requires about 45 minutes of preparation and cooking time, and is considered easy to moderate regarding difficulty, making it accessible for cooks of all skill levels.

Ingredients:

20 jumbo pasta shells
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz portobello mushrooms, diced
5 oz fresh spinach, chopped
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
1 cup ricotta cheese
1 cup marinara sauce, plus more for topping
1 cup shredded mozzarella cheese, divided
Grated parmesan cheese for topping (optional)

Cooking Instructions:

Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package directions until al dente. Drain and set them aside.
In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.
Add the diced portobello mushrooms, cooking until they are tender. Incorporate the chopped spinach, basil, salt, and pepper; continue cooking until the spinach has wilted. Remove from heat.
In a mixing bowl, combine the mushroom-spinach mixture with ricotta cheese, stirring until well blended.
Stuff each cooked pasta shell generously with the ricotta mixture and arrange them in a baking dish. Pour marinara sauce over the top and sprinkle with half of the shredded mozzarella.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the dish cool slightly before serving. Top with extra marinara sauce and grated parmesan if desired. Enjoy your baked portobello mushroom and spinach shells!

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Cheesy Spinach and Portobello Stuffed Pasta Bake

Cheesy Spinach and Portobello Stuffed Pasta Bake is a comforting, hearty dish that elevates traditional baked pasta with the addition of savory portobello mushrooms and fresh spinach, topped with an abundance of cheese.

This recipe is perfect for a family dinner or gathering and takes approximately 50 minutes to prepare and cook. It is considered easy, making it suitable for cooks of all experience levels.

Ingredients:

12-16 jumbo pasta shells
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz portobello mushrooms, finely chopped
4 oz fresh spinach, roughly chopped
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated parmesan cheese
1 jar marinara sauce (about 24 oz)

Cooking Instructions:

Preheat the oven to 350°F (175°C). Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
In a skillet, heat olive oil over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.
Add chopped portobello mushrooms and cook until they release moisture and become tender. Stir in chopped spinach, Italian seasoning, salt, and pepper; cook until the spinach is wilted. Remove from heat.
In a bowl, mix the mushroom and spinach mixture with ricotta cheese and half of the shredded mozzarella until combined.
Stuff each pasta shell with the cheese mixture and place them in a greased baking dish. Spread marinara sauce evenly over the shells and sprinkle with the remaining mozzarella and grated parmesan.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Allow to cool briefly before serving. Garnish with extra marinara if desired. Enjoy your cheesy spinach and portobello stuffed pasta bake!

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Pesto Portobello and Spinach Shells

Pesto Portobello and Spinach Shells are a delicious and vibrant twist on traditional stuffed pasta, featuring savory portobello mushrooms and fresh spinach mixed with a zesty pesto filling.

This dish is perfect for a weeknight meal or a cozy gathering, taking about 45 minutes to prepare and cook. It’s considered easy, making it accessible for cooks of all skill levels.

Ingredients:

12-16 jumbo pasta shells
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz portobello mushrooms, finely chopped
4 oz fresh spinach, roughly chopped
½ cup pesto sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated parmesan cheese
1 jar marinara sauce (about 24 oz)

Cooking Instructions:

Preheat the oven to 350°F (175°C). Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.
Add the chopped portobello mushrooms and cook until they soften. Stir in the chopped spinach and cook until wilted. Remove from heat.
In a bowl, mix the mushroom and spinach mixture with pesto, ricotta cheese, and half of the shredded mozzarella until well combined.
Stuff each pasta shell with the pesto filling and place them in a greased baking dish. Spread marinara sauce evenly over the shells and sprinkle with the remaining mozzarella and grated parmesan.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Allow to cool briefly before serving. Garnish with extra marinara or fresh basil if desired. Enjoy your Pesto Portobello and Spinach Shells!

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Spinach, Portobello, and Goat Cheese Stuffed Shells

Spinach, Portobello, and Goat Cheese Stuffed Shells are a delightful and sophisticated twist on the classic stuffed pasta dish. This recipe combines the earthy flavor of portobello mushrooms and the creamy texture of goat cheese with fresh spinach, making it a flavorful and satisfying meal. Perfect for a weekend dinner or special occasion, the preparation time is about 50 minutes, and the difficulty level is easy to moderate.

Ingredients:

12-16 jumbo pasta shells
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz portobello mushrooms, finely chopped
4 oz fresh spinach, roughly chopped
½ cup goat cheese, softened
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated parmesan cheese
1 jar marinara sauce (about 24 oz)
Salt and pepper to taste
Fresh basil for garnish (optional)

Cooking Instructions:

Preheat the oven to 350°F (175°C) and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.
Add the finely chopped portobello mushrooms and cook until they are tender. Stir in the chopped spinach and cook until wilted. Season with salt and pepper.
In a mixing bowl, combine the mushroom and spinach mixture with goat cheese, ricotta cheese, and half of the shredded mozzarella. Mix until well incorporated.
Stuff each pasta shell with the filling and place them in a greased baking dish. Pour marinara sauce over the stuffed shells, then sprinkle the remaining mozzarella and grated parmesan on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Let the dish cool for a few minutes before serving. Garnish with fresh basil if desired. Enjoy your Spinach, Portobello, and Goat Cheese Stuffed Shells!

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Spicy Portobello and Spinach Shells With Arrabbiata Sauce

Spicy Portobello and Spinach Shells with Arrabbiata Sauce are a zesty and satisfying variation of stuffed pasta that brings heat and bold flavors to the table. With a preparation time of about 60 minutes and a moderate difficulty level, this dish is perfect for spice lovers looking to elevate their pasta game.

Ingredients:

12-16 jumbo pasta shells
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz portobello mushrooms, finely chopped
4 oz fresh spinach, roughly chopped
½ teaspoon red pepper flakes (adjust to taste)
½ cup ricotta cheese
½ cup cream cheese, softened
1 cup shredded mozzarella cheese, divided
1 jar arrabbiata sauce (about 24 oz)
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cooking Instructions:

Preheat the oven to 375°F (190°C) and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.
Stir in the finely chopped portobello mushrooms and cook until tender. Add the chopped spinach and red pepper flakes, cooking until the spinach is wilted. Season with salt and pepper.
In a bowl, combine the mushroom and spinach mixture with ricotta cheese, cream cheese, and half of the shredded mozzarella. Mix well until fully combined.
Stuff each cooked pasta shell with the filling and arrange them in a greased baking dish. Pour the arrabbiata sauce evenly over the shells, then sprinkle the remaining mozzarella cheese on top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Allow the dish to cool slightly before serving and garnish with fresh parsley if desired. Enjoy your Spicy Portobello and Spinach Shells with Arrabbiata Sauce!

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Italian Herb and Garlic Portobello Spinach Stuffed Shells

Italian Herb and Garlic Portobello Spinach Stuffed Shells are a deliciously comforting dish that combines the earthiness of portobello mushrooms with vibrant spinach, all enhanced by aromatic Italian herbs and garlic. This recipe takes about 60 minutes to prepare and is considered moderate in difficulty, making it an excellent choice for both novice and experienced home cooks looking to add a twist to classic stuffed pasta.

Ingredients:

12-16 jumbo pasta shells
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz portobello mushrooms, finely chopped
4 oz fresh spinach, roughly chopped
1 teaspoon Italian seasoning
½ cup ricotta cheese
½ cup cream cheese, softened
1 cup shredded mozzarella cheese, divided
1 jar marinara sauce (about 24 oz)
Salt and pepper to taste
Fresh basil for garnish (optional)

Cooking Instructions:

Preheat the oven to 375°F (190°C) and cook the jumbo pasta shells according to package instructions until al dente. Drain and arrange them on a baking sheet to cool slightly.
In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.
Add the finely chopped portobello mushrooms and cook until tender, about 5-7 minutes. Stir in the chopped spinach and Italian seasoning, cooking until the spinach is wilted. Season with salt and pepper.
In a mixing bowl, combine the mushroom and spinach mixture with ricotta cheese, cream cheese, and half of the shredded mozzarella. Mix until well blended.
Carefully stuff each cooked pasta shell with the filling and place them in a greased baking dish. Pour the marinara sauce evenly over the stuffed shells and sprinkle with the remaining mozzarella cheese.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and golden.
Allow the dish to cool for a few minutes before serving, and garnish with fresh basil if desired. Enjoy your Italian Herb and Garlic Portobello Spinach Stuffed Shells!

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Vegan Portobello and Spinach Shells With Cashew Cream

Vegan Portobello and Spinach Shells With Cashew Cream is a delightful plant-based take on a classic stuffed shell dish. Packed with savory portobello mushrooms, nutritious spinach, and a creamy cashew filling, this recipe takes approximately 60 minutes to prepare and is suitable for home cooks of all skill levels.

Ingredients:

12-16 jumbo pasta shells
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz portobello mushrooms, finely chopped
4 oz fresh spinach, roughly chopped
1 teaspoon Italian seasoning
1 cup raw cashews (soaked in water for at least 4 hours)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
Salt and pepper to taste
1 jar marinara sauce (about 24 oz)
Fresh basil for garnish (optional)

Cooking Instructions:

Preheat the oven to 375°F (190°C) and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.
Add the finely chopped portobello mushrooms and cook until they are tender, about 5-7 minutes. Stir in the chopped spinach and Italian seasoning, cooking until the spinach is wilted. Season with salt and pepper.
In a blender, combine the soaked cashews, nutritional yeast, lemon juice, and a pinch of salt and blend until smooth and creamy.
Mix the mushroom and spinach mixture with the cashew cream until well combined.
Carefully stuff each cooked pasta shell with the filling and arrange them in a greased baking dish. Pour the marinara sauce evenly over the stuffed shells.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes until heated through.
Allow the dish to cool for a few minutes before serving, garnishing with fresh basil if desired. Enjoy your Vegan Portobello and Spinach Shells With Cashew Cream!

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Mediterranean Portobello and Spinach Stuffed Shells

Mediterranean Portobello and Spinach Stuffed Shells are a vibrant and flavorful twist on the traditional stuffed shell recipe, blending the earthy taste of portobello mushrooms with fresh spinach and Mediterranean spices.

This dish is not only visually appealing but also offers a satisfying and healthy meal option. Preparation takes about 70 minutes, making it suitable for home cooks of all skill levels.

Ingredients:

12-16 jumbo pasta shells
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz portobello mushrooms, finely chopped
4 oz fresh spinach, roughly chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup feta cheese, crumbled (or vegan feta for a plant-based option)
1 cup marinara sauce (or a mix of marinara and pesto for added flavor)
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cooking Instructions:

Preheat the oven to 375°F (190°C) and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.
Add the finely chopped portobello mushrooms and cook until tender, about 5-7 minutes. Stir in the chopped spinach, dried oregano, and thyme. Season with salt and pepper, then cook until the spinach is wilted.
Remove the skillet from heat and mix in the crumbled feta cheese until well combined.
Carefully stuff each cooked pasta shell with the mushroom and spinach mixture and arrange them in a greased baking dish.
Pour the marinara sauce over the stuffed shells, ensuring they are evenly covered.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until heated through.
Allow the dish to cool for a few minutes before serving, garnishing with fresh parsley if desired.

Enjoy your Mediterranean Portobello and Spinach Stuffed Shells!

Portobello Mushroom, Spinach, and Sun-Dried Tomato Stuffed Shells

Portobello Mushroom, Spinach, and Sun-Dried Tomato Stuffed Shells are a delicious and hearty variation on traditional stuffed shells, incorporating savory portobello mushrooms, vibrant spinach, and tangy sun-dried tomatoes for a burst of flavor. This dish takes approximately 75 minutes to prepare and is suitable for home cooks with basic culinary skills.

Ingredients:

12-16 jumbo pasta shells
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz portobello mushrooms, finely chopped
4 oz fresh spinach, roughly chopped
1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup ricotta cheese (or a vegan alternative)
1 cup marinara sauce
Salt and pepper to taste
Grated Parmesan cheese for topping (optional)
Fresh basil for garnish (optional)

Cooking Instructions:

Preheat the oven to 375°F (190°C) and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.
Add the finely chopped portobello mushrooms and cook until they release moisture, about 5-7 minutes. Stir in the chopped spinach and sun-dried tomatoes, along with dried basil and oregano.
Season with salt and pepper, and cook until spinach is wilted.
Remove from heat and mix in the ricotta cheese until everything is well combined.
Carefully stuff each cooked pasta shell with the portobello and spinach mixture, placing them in a greased baking dish.
Pour marinara sauce over the stuffed shells, ensuring they are evenly coated. Sprinkle grated Parmesan cheese on top if desired.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and heated through.
Allow to cool briefly before serving, garnished with fresh basil if preferred. Enjoy your Portobello Mushroom, Spinach, and Sun-Dried Tomato Stuffed Shells!