A rich, creamy vegetarian pasta dish featuring jumbo pasta shells stuffed with a savory blend of artichokes, spinach, wild mushrooms, and three cheeses, then baked in a silky garlic Parmesan cream sauce.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

For the Pasta

• 24 jumbo pasta shells
• 1 tablespoon salt (for pasta water)

For the Filling

• 2 tablespoons olive oil
• 8 oz (225 g) wild mushrooms (cremini, shiitake, oyster, or mixed), finely chopped
• 3 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 4 cups fresh spinach, chopped
• 15 oz (425 g) whole milk ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley

Garlic Parmesan Cream Sauce

• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon Italian seasoning
• Salt and black pepper, to taste

Topping

• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• Fresh parsley, chopped

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Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook jumbo shells until just al dente according to package directions.
3. Drain and rinse under cold water.
4. Lay shells on a lightly oiled tray to prevent sticking.

Step 2: Make the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add mushrooms and cook for 6–8 minutes until browned.
3. Stir in garlic and cook for 30 seconds.
4. Add chopped artichokes and spinach.
5. Cook until spinach wilts and excess moisture evaporates.
6. Remove from heat and cool slightly.

Step 3: Mix Filling

In a large bowl combine:

• Ricotta
• Mozzarella
• Parmesan
• Egg
• Italian seasoning
• Onion powder
• Salt
• Pepper
• Red pepper flakes
• Parsley

Fold in the mushroom mixture until evenly combined.

Step 4: Make the Sauce

1. Melt butter in a saucepan.
2. Cook garlic for 30 seconds.
3. Whisk in flour and cook 1 minute.
4. Slowly whisk in milk.
5. Add heavy cream.
6. Simmer until slightly thickened.
7. Stir in Parmesan.
8. Season with Italian seasoning, salt, and pepper.

Step 5: Assemble

1. Preheat oven to 375°F (190°C).
2. Spread half the cream sauce into a 9×13-inch baking dish.
3. Fill each shell generously with the cheese mixture.
4. Arrange shells in the dish.
5. Spoon remaining sauce over the shells.
6. Sprinkle mozzarella and Parmesan over the top.

Step 6: Bake

1. Cover with foil.
2. Bake for 25 minutes.
3. Remove foil.
4. Bake another 10–15 minutes until bubbly and lightly golden.
5. Rest for 10 minutes before serving.

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Nutrition (Per Serving)

• Calories: 560
• Protein: 28 g
• Carbohydrates: 36 g
• Fat: 34 g
• Saturated Fat: 17 g
• Fiber: 4 g
• Sugar: 7 g
• Cholesterol: 105 mg
• Sodium: 780 mg
• Calcium: 520 mg
• Iron: 2.8 mg

Nutrition values are approximate.

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Nut Information

Contains:

• Milk (ricotta, mozzarella, Parmesan, cream, butter)
• Egg
• Wheat (pasta shells, flour)

Does Not Contain (unless added separately):

• Peanuts
• Tree nuts
• Soy
• Sesame
• Fish
• Shellfish

Nut-Free Tips

• Check cheese labels for possible cross-contamination if cooking for someone with severe nut allergies.
• Ensure packaged pasta is produced in a nut-free facility if required.

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Frequently Asked Questions

Can I use regular mushrooms?

Yes. White button or cremini mushrooms work well if wild mushrooms aren’t available.

Can I make this ahead?

Yes. Assemble the dish up to 24 hours in advance, refrigerate, and bake when ready.

Can I freeze it?

Yes. Freeze before baking for up to 3 months. Thaw overnight in the refrigerator before baking.

Can I use frozen spinach?

Yes. Thaw completely and squeeze out as much moisture as possible before mixing into the filling.

Can I add protein?

Absolutely. Cooked shredded chicken, diced rotisserie chicken, or Italian sausage are great additions.

What can I serve with stuffed shells?

• Garlic bread
• Caesar salad
• Roasted asparagus
• Steamed broccoli
• Mixed green salad
• Roasted vegetables

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) or microwave until heated through.