Creamy White Wine Mushroom Stuffed Shells

Delicious and cheesy stuffed pasta shells with a creamy white wine and mushroom sauce, perfect for holiday gatherings.

By @halfbakedharvest

Original recipe source

Cook time: 60 minutes

Servings: 6

Ingredients

• 1 pound jumbo pasta shells cooked until al dente
• 3 cups shiitake or cremini mushrooms sliced
• 2 tablespoons butter
• 2 cloves garlic chopped
• 2 teaspoons dried thyme
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 0 kosher salt to taste
• 0 black pepper to taste
• 6 tablespoons butter
• 0.25 cup all-purpose flour
• 2 cups milk
• 2 cups dry white wine or chicken broth
• 1 cup mozzarella cheese
• 0.75 cup parmesan cheese
• 2 cups ricotta cheese
• 2 cups provolone cheese
• 20 ounces frozen spinach thawed and drained
• 0 fresh herbs for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the jumbo pasta shells according to package instructions until al dente.
3. In a skillet over medium heat, sauté the sliced mushrooms in 2 tablespoons of butter until soft and golden. Add garlic, thyme, basil, oregano, salt, and pepper and stir for another 2 minutes.
4. To make the bechamel sauce, melt 6 tablespoons of butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and white wine, simmering until thickened. Stir in mozzarella and parmesan cheese.
5. In a large bowl, mix the ricotta cheese, provolone cheese, and thawed and drained spinach.
6. Stuff each pasta shell with the ricotta and spinach mixture. Place the stuffed shells in the prepared baking dish with bechamel sauce.
7. Scatter the sautéed mushrooms over the tops of the stuffed shells.
8. Bake in preheated oven for 30 minutes until the cheese is bubbly and the top is golden.
9. Serve hot with fresh herbs on top.