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Artichoke, Spinach, and Wild Mushroom Stuffed Shells baked with golden bubbly mozzarella in a garlic cream sauce.

Artichoke, Spinach, and Wild Mushroom Stuffed Shells

Bubbly, golden-brown jumbo pasta shells stuffed with a creamy wild mushroom, spinach, artichoke, and feta ricotta filling, baked in a lightened garlic cream sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells conchiglioni
  • 2 tbsp extra virgin olive oil divided
  • 8 oz wild mushrooms cremini, shiitake, oyster, finely chopped
  • 1 small shallot finely diced
  • 3 cloves garlic minced
  • 2 cups fresh baby spinach roughly chopped
  • 1 cup canned artichoke hearts drained and finely chopped
  • 15 oz part-skim ricotta cheese
  • 2 oz sheep's milk feta cheese crumbled
  • 1 large egg beaten
  • 1/2 cup Parmigiano-Reggiano freshly grated (divided)
  • 1/2 cup shredded mozzarella cheese for filling
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil for cream sauce
  • 2 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 1/2 cup low-sodium vegetable broth
  • 1 pinch ground nutmeg
  • 1 cup shredded mozzarella cheese for topping
  • 2 tbsp fresh flat-leaf parsley finely chopped

Method
 

Boil Pasta:
  1. Cook jumbo shells in salted boiling water for 1-2 minutes less than package directions until al dente. Drain and rinse with cold water to halt cooking.
Sauté Vegetables:
  1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add wild mushrooms and shallots; cook 5-6 minutes until browned and dry. Add garlic, spinach, and artichokes; toss 1-2 minutes until spinach is wilted. Remove from heat and cool.
Mix Filling:
  1. In a large bowl, combine cooled vegetable mixture, ricotta, crumbled feta, egg, 1/4 cup Parmesan, 1/2 cup mozzarella, lemon zest, salt, and pepper.
Make Cream Sauce:
  1. Heat 2 tbsp olive oil in a saucepan over medium heat. Whisk in flour; cook 1 minute. Slowly whisk in milk and vegetable broth. Simmer 3-4 minutes until thickened. Stir in remaining 1/4 cup Parmesan and nutmeg.
Assemble:
  1. Spread 1/2 cup garlic cream sauce over the bottom of a 9x13-inch baking dish. Fill each jumbo shell with 1.5 to 2 tablespoons of filling and arrange in the dish.
Bake:
  1. Pour remaining cream sauce over shells and top with 1 cup mozzarella cheese. Cover tightly with foil and bake at 375°F (190°C) for 20 minutes.
Broil & Serve:
  1. Remove foil and bake uncovered for 10-15 minutes (or broil 2 minutes) until cheese is golden and bubbly. Garnish with fresh parsley before serving.

Notes

  • Squeeze Moisture: Ensure artichokes and spinach are squeezed completely dry before adding to the filling to keep the texture creamy, not watery.
  • Make Ahead: Can be assembled 24 hours in advance and stored covered in the refrigerator prior to baking.