Creamy Mushroom Stuffed Shells

Creamy Mushroom Stuffed Shells

Creamy Mushroom Stuffed Shells

Featuring:  Tuscan Herb Extra Virgin Olive Oil and Traditionale Balsamic Vinegar


  • 1 stick (8 tablespoons) salted butter
  • 3 cups shiitake or cremini mushrooms, sliced
  • 2 teaspoons dried thyme
  • 2 cloves garlic, chopped
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • kosher salt and black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups dry white wine or chicken broth
  • 1 cup shredded mozzarella cheese
  • 3/4 cup grated parmesan cheese
  • 1 pound jumbo pasta shells
  • 2 cups whole milk ricotta cheese
  • 2 cups shredded provolone
  • 2 (10 ounce packages) frozen spinach, thawed and drained
  • 1 tablespoon Tuscan herb extra virgin olive oil
  • 1 tablespoon Traditionale Balsamic Vinegar


Preheat the oven to 350° F. Grease a 9×13 inch pan.

Melt 1 tablespoons butter in a medium pot. Add the mushrooms, and drizzle 1 tablespoon of tuscan herb extra virgin olive oil and 1 tablespoon or traditionale balsamic vinegar over mushrooms. Cook undisturbed for 5 minutes or until golden. Add the thyme, and a pinch each of salt and pepper. Cook 4-5 minutes, until fragrant. Remove the mushrooms from the skillet.

To the skillet, add the reaming 6 tablespoons butter, the garlic, basil, oregano, and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Add the wine, then the milk. Bring to a boil and stir for 1 minute. Remove from heat and stir in 1/2 cup mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.

Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

In a bowl combine the ricotta, provolone, and spinach.

Spread 1/3 of the cheese sauce in the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon 1 tablespoon of the ricotta mix into each shell, placing the filled shell into the baking dish as you go. Sprinkle over 1/2 cup mozzarella, pour the remaining cheese sauce over top. Top with a 1/4 cup of parmesan and then the mushrooms. Cover and bake 25 minutes or until the top has bubbled up. Remove the foil and bake another 15-20 minutes. Serve with fresh thyme.


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