My version of stuffed shells involves 0 tomatoes, and a whole lotta’ silky goodness.
Welcome to my fun little twist on Italian food. A homey comfort food elevated with a classic ravioli base and luscious & silky Parmesan cream sauce.
Skipping the red sauce for the blanco, just because I can. If you didn’t already know, this Parmesan Cream Sauce is my secret homemade Alfredo sauce. So the fact that I’m sharing this with you is a BIG DEAL. Why? Let’s just say that those who have had it, never go back to that store bought stuff ever again. 😉
SHELL YEAH!
PREP: 20 minutes TOTAL: 1 hour, 5 minutes YIELD: 6-8 servings (3 shells per person)
INGREDIENTS
SPINACH & MUSHROOM STUFFED SHELLS
- 1 box Jumbo Stuffed Shells, prepared per box instructions (reserve the pasta water!)
- 1 8oz. pack Portobella Mushrooms, chopped into small dices.
- 1 medium Yellow Onion, chopped
- 1 pack of Frozen Chopped Spinach
- 1 15 oz. pack of Ricotta
- 1 cup. Shredded Mozzarella Cheese
- 1 cup. Shaved Parmesan Cheese
- 4 Garlic Cloves, minced
- 4 Thai Green Chilies, minced (optional)
- 1 tsp. Salt (to taste)
- 1 tsp. Ground Black Pepper
- 1 tsp. Red Pepper Flakes
- 1 tsp. Dried Oregano
- 1 tbsp. Olive Oil
PARMESAN CREAM SAUCE
- 2 cups Light Cream (same as 1 pint)
- 1 Small Yellow Onion, finely chopped
- 3 Garlic Cloves, finely minced
- 1 cup. Shaved Parmesan Cheese
- 2 tsp. All Purpose Flour
- 1 tsp. Salt
- 1 tsp. Ground Black Pepper
- 1 tsp. Red Pepper Flakes
- 1½ tbsp. Butter
- 1 cup. Reserved Pasta Water
INSTRUCTIONS
- Preheat oven to 350º F.
- In saute pan over medium-to-low heat, heat up Olive Oil. Add chopped Yellow Onion, Garlic, and Green Chilies. Saute for 2-3 minutes.
- Mix in Chopped Mushrooms and Frozen Spinach. Add in Salt, Ground Black Pepper, Red Pepper Flakes, and Dried Oregano. Set aside.
- In large mixing bowl, mix together Ricotta and Mushroom/Spinach mixture. Set aside.
- Prepare Parmesan Cream Sauce: In sauce pan over low heat, melt Butter. Add in chopped Yellow Onion and Garlic, and saute for 2 minutes. Sprinkle in Salt, Ground Black Pepper, Red Pepper Flakes, and Flour. Mix until flour is incorporated thoroughly. Slowly stir in Light Cream & Reserved Pasta Water. Mix in Shaved Parmesan Cheese until melted. Done!
- Spread 1/2 of Parmesan Cream Sauce on bottom of 9″x13″ pan. Evenly stuff shells with Ricotta mixture and place in pan, open side up. Repeat until mixture is done.
- Evenly pour rest of Parmesan Cream Sauce over shells. Sprinkle tops of shells with Mozzarella Cheese and Shaved Parmesan Cheese.
- Bake uncovered for 25-30 minutes or until bubbly.
- Serve and Enjoy!
#TashTip: My Paremsan Cream Sauce is my go-to homemade “Alfredo” sauce for all white pasta dishes! You can even use the ricotta/mushroom/spinach mixture in raviolis! Skip the store bought sauces and try it out next time.
THE SHARED SPICE 