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"Hunger is the best sauce in the world."--Cervantes

Spinach and Mushroom Stuffed Shells Recipe

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This recipe for Spinach and Mushroom Stuffed Shells is from Megan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Olive oil, for greasing
Kosher salt and freshly ground black pepper
8 oz. jumbo pasta shells (20 to 24)
10 oz. cremini mushrooms, stems trimmed, coarsely chopped
1 shallot, coarsely chopped
3 tbsp. unsalted butter
8 oz. baby spinach
2 tbsp. chopped fresh parsley
One 15-oz. tub whole milk ricotta
1/2 C. pine nuts, toasted
3 to 4 large leaves fresh basil, chiffonade, plus whole leaves for garnish
1 1/2 C. grated mozzarella
1/2 C. grated Parmesan, plus more for serving


2 1/2 C. Vodka Sauce, recipe follows, or your favorite jarred sauce, warmed
Vodka Sauce:

1 tbsp. unsalted butter
1 small yellow onion, finely chopped
1 clove garlic, minced
Pinch red pepper flakes
One 14-oz. can diced tomatoes
1/2 C. heavy cream
1/4 C. vodka
2 tbsp. tomato paste
Pasta cooking water, for adjusting sauce consistency
Kosher salt and freshly ground black pepper
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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