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    You are in: Home / Recipes / Spinach Stuffed Shells With a Mushroom Sauce Recipe
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    Spinach Stuffed Shells With a Mushroom Sauce

    Spinach Stuffed Shells With a Mushroom Sauce. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Rita~'s Note:

    Watch these disappear! The shells are cooked al dente stuffed with creamy cheese and tender baby spinach topped with a tomato mushroom sauce then cooked in the oven where they plump up. And have you wanting more.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Spray a 9x13 inch pan with nonstick spray.
    3. 3
      Soak mushrooms in hot water.
    4. 4
      In a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
    5. 5
      Remove spinach from pan leaving some garlic and onions in pan.
    6. 6
      Chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
    7. 7
      Add the mushroom soaking water(strained from any grit), white wine and herbs.
    8. 8
      Season with salt and pepper.
    9. 9
      Cook till liquid is all absorbed.
    10. 10
      Add crushed tomatoes.
    11. 11
      Simmer while preparing shells.
    12. 12
      Squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.
    13. 13
      Mix to blend.
    14. 14
      Adding salt and pepper to taste.
    15. 15
      Spoon evenly into shells and place into pan.
    16. 16
      Pour sauce over shells.
    17. 17
      Reserving some sauce for serving at the table.
    18. 18
      Bake covered for 30 minutes.
    19. 19
      Garnish with grated cheese.
    20. 20

    Ratings & Reviews:

    • on February 15, 2011


      This was delicious! The sauce was fabulous and really made the dish special. I followed the recipe as directed, but used some of the red wine I was going to serve for dinner in the sauce in place of the white.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2009


      I made this for dinner last weekend and served with garlic bread and it was DIVINE! I made a few changes based on diet restrictions/ingredients on hand as follows: Used veggie broth vs. wine, used portabello mushrooms vs. shitake (I still soaked them in hot water to extract the yummy mushroom flavour though), left the egg out. Also I microwaved some butternut squash, carrots, celery, as well as roasted a red pepper over the stovetop (thank you Gas Stove!), and pureed these into the canned tomatoes before adding to the pan to cook as a sauce. I also added abt 2-4 tblspoons of tomato paste to heighten the tomato flavour. I must say the nutmeg flavour was so AMAZING! All in all, this recipe's a keeper and is going to be served at many dinner parties in the future : ) Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2009


      I make this and it is to die for...and is most delicious. Was married to an Italian and found it to be regional with the spices. This is a spectacular recipe and a keeper!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Spinach Stuffed Shells With a Mushroom Sauce

    Serving Size: 1 (821 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1438.5
    Calories from Fat 511
    Total Fat 56.7 g
    Saturated Fat 30.0 g
    Cholesterol 262.7 mg
    Sodium 678.0 mg
    Total Carbohydrate 155.2 g
    Dietary Fiber 9.8 g
    Sugars 9.2 g
    Protein 70.0 g

    The following items or measurements are not included:

    crushed tomatoes

    pecorino romano cheese


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