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These Creamy White Wine Mushroom Stuffed Shells are the perfect baked pasta for cozy November and December nights with family and friends. Spinach and ricotta stuffed shells, creamy buttery béchamel sauce, and golden caramelized mushrooms all come together in this vegetable-focused pasta dish. It’s rich, cheesy, full of wonderful flavors, and so delicious! Top the stuffed shells with fresh thyme before serving for an extra pop of color. This is a great make-ahead dish for Friendsgiving, Thanksgiving, and all the upcoming holiday dinner parties.
Ingredients
- Salted butter
- olive oil
- Shiitake mushrooms
- Dried thyme
- Garlic cloves
- Dried basil
- Dried oregano
- fresh basil, oregano or parsley for garnish
- Kosher salt and black pepper
- All-purpose flour
- Milk
- Dry white wine or chicken broth
- Shredded mozzarella cheese
- Grated parmesan cheese
- Jumbo pasta shells
- Whole milk ricotta cheese
- Shredded provolone
- Frozen spinach, thawed and drained
What to have in the kitchen for this recipe
- 9×13 inch pan
- Medium pot and large pot
- Skillet
- Baking dish
I say this every year, but in terms of the Thanksgiving menu, I think it’s nice to have a vegetarian main course option that’s just as exciting (if not more so) than the turkey. There are so many people who either don’t eat turkey or just don’t love it enough to get super excited about it on Thanksgiving.
For those people out there (and I know there are a lot of them), provide something extra delicious!
For many years I’d do a yummy vegetable-focused lasagna. But this year, I’ve got something new and delicious…stuffed shells!
I based this recipe on my aunt Katie’s white lasagna that I’ve loved since I was a kid. Her béchamel sauce was the secret, she made A LOT of it so the lasagna was never dry.
These shells are basically her lasagna, but in the form of stuffed shells, and with the addition of a bit of wine (which she would love).
The details – make the béchamel
Start with the mushrooms. Just cook them up in a bit of butter and add lots of thyme. Then pull them out of the skillet and start making my Aunt Katie’s béchamel.
It’s butter, garlic, basil, and oregano mixed together with flour. You’ll then add milk and a good amount of wine. As the sauce thickens the wine will cook out. Stir in the cheese and season up the sauce with salt and pepper.
Assemble
Now that the sauce is made, the rest is easy. Boil-off the shells, then mix the ricotta cheese with thawed spinach.
Grab a baking dish and spoon some of the béchamel into the bottom. Start stuffing the shells with the ricotta, then place them into the dish. Pour over the remaining béchamel, sprinkle on some cheese, and then finish with the mushrooms. Cover and bake until that cheese is bubbling up and golden…
It’s going to smell delish.
Perfect dinner to entertain with over the next couple of months. You can prepare the dish in advance, keep it fully assembled in the fridge, and then bake before serving. Love dishes like this for holiday entertaining…they make life so easy!
Hoping these stuffed shells are the perfect start to your week! My tip? Test out the recipe this week and then perfect to your liking for Thanksgiving!
Looking for other easy holiday dinners?? Here are my favorites:
Stuffed Spaghetti Squash 4 Cheese Pesto Lasagna
Crispy Prosciutto Cheesy White Lasagna
One Pot Creamy French Onion Pasta Bake
Lastly, if you make these Creamy White Wine Mushroom Stuffed Shells, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy White Wine Mushroom Stuffed Shells
Servings: 8
Calories Per Serving: 693 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 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
Instructions
- 1. Preheat the oven to 350° F. Grease a 9×13 inch pan.2. Melt 2 tablespoons butter in a medium pot. Add the 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. 3. 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.4. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.5. In a bowl combine the ricotta, provolone, and spinach. 6. 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.
This post was originally published on November 8, 2021
Can I put this dish in the freezer?
Hey Erin! That should work just fine 🙂 xxTieghan
not good
Hey Stacie, I’m so sorry you didn’t enjoy this recipe! Is there anything I can do to help? xxTieghan
Can’t wait to try this! I will try the recipe as written, first. I think then I might try again, but substitute feta cheese in the spinach stuffing and add a bit of dried dill. I think it would make a nice Greek twist (like spanikopita)! The options seem endless! Thanks!
Hey Mary! That would be delicious! Enjoy 🙂 xxTieghan
Excellent great ?
Thanks so much! 🙂 xxTieghan
If I make this earlier in the day, how do you suggest reheating it?
Hi there! I would just put in the oven for about 10-15 minutes to reheat! xxTieghan
Hi Tieghan,
I don’t like the taste of wine could you use vegetable broth instead.
Hey Stacey, that should work just fine! xxTieghan
Do you think this would freeze OK if made ahead of time?
Hey Kristen! That should work fine 🙂 xxTieghan
This looks incredible! Do you think switching from chicken broth to vegetable broth will afford the same delicious flavors (just so it’s fully vegetarian)?
Hi Amanda! Yes, that should work great! 🙂 xxTieghan
I just know this will be good! Lots of béchamel is the best! Xx
Thanks so much! Hope you love this recipe! xxTieghan
Hi! Is there another veggie you would sub out for mushrooms here? I can’t eat mushrooms. Thanks!
I would suggest artichoke as a substitute. I think the jarred (not marinated) kind would be great but frozen would work as well. I would start with leeks or onions gently sautéed, then add the artichokes. Jarred.. warm through or frozen, thawed and then sautéed with leeks a little longer. I would say 1 cup of leeks or onion thinly sliced and 2 cups of artichokes. They should be tender before removing from pan. Note: I would add the artichoke mixture to the cheese sauce once it is finished. Then build the stuffed shells layering with the cheese/artichoke sauce. No extra artichokes lying on top. Their strength is flavor- appearance tends to go gray. (Artichoke and spinach are best friends.) Fontina cheese would be great in this dish as well. ( I think I’ll make both versions 😉
Hi Sam! I would use spinach, kale, or your favorite veggie! xxTieghan
I have yet to come across a recipe on your website that I do not drool over and can’t wait to make.
Also thank you so much for linking grocery items to Target (rather than yada yada) It is so much more convenient to just shop local.
Thank you so much Holly! xxTieghan
This looks wonderful and I can’t wait to try it! Could it be made a week in advance and refrigerated? Frozen?
Thank you so much!
Hey there! Yes, that should work great 🙂 xxTieghan
I’m planning on making this for dinner tonight. My boy crew prefers to have meat with their meals. What would you recommend making with this dish?
Hi there! I would serve with some chicken or even shrimp would be yummy! 🙂 xxTieghan
Are you using whole milk?
Yes, but you can use any milk you like! xxTieghan
Looks delicious! How could this be made ahead of time? Thanks!
Hi there! I would assemble the shells the day before and then bake with the sauce the next day 🙂 xxTieghan
I haven`t tried it out yet, but saved it because this one is one of my favs. Thank you for this one and all your other ones. They are incredibly tasteful & pretty easy. I can`t wait to make it, it is very italian & I love italian food so much. ????☕
Hey Doris! I hope you love this recipe! 🙂 xxTieghan
Confusion about the mozzarella here as well. Mentioned in 2 steps and doesn’t specify how to divide it.
Hey Ann! I am so sorry for the confusion. I have fixed the recipe. Please let me know if you have other questions. Have a great thanksgiving!