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Yields:
4 - 6 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 10 mins
You can stuff the shells the night before and pop them in the refrigerator. Top with the sauce and cheese when you're ready to bake.
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Ingredients
- 1 1/2 tsp.
kosher salt, plus more for the pasta
- 12 oz.
jumbo pasta shells (25 to 30)
- 2 Tbsp.
olive oil
- 1 lb.
cremini mushrooms, thinly sliced
- 2 tsp.
fresh thyme, chopped
- 4
garlic cloves, minced
- 2
16-ounce containers whole-milk ricotta
- 3
scallions, chopped
- 1
large egg, beaten
- 2 cups
shredded low-moisture mozzarella
- 3/4 cup
grated parmesan
Black pepper, to taste
- 2 Tbsp.
salted butter
- 2 Tbsp.
all-purpose flour
- 1/2 cup
dry white wine
- 3 cups
half-and-half
- 1
5-ounce package baby spinach, chopped
- 2 tsp.
grated lemon zest
Green salad, for serving
Directions
- Step 1Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the pasta shells and cook 1 minute less than the package directs for al dente. Drain and spread out on a baking sheet.
- Step 2Heat the olive oil in a large skillet over medium high heat. Add the mushrooms and cook, stirring occasionally, until browned, 4 to 6 minutes. Reduce the heat to medium; stir in the thyme and half of the garlic and cook until the garlic is just golden, about 1 minute. Scrape into a large bowl and let cool for a few minutes.
- Step 3Add the ricotta, scallions, egg, 1 cup mozzarella and ½ cup parmesan to the mushrooms and stir to combine. Season with ½ teaspoon salt and a few grinds of pepper.
- Step 4Melt the butter in a large saucepan over medium heat. Add the remaining garlic; cook until sizzling, 30 seconds. Add the flour and stir to make a paste. Cook 1 minute, then stir in the wine. Bring to a simmer, then whisk in the half-and-half. Return to a simmer and stir in the spinach. Cook until wilted, 3 minutes. Stir in the lemon zest and season with 1 teaspoon salt and a few grinds of pepper.
- Step 5Spoon the mushroom filling into the shells.
- Step 6Spread one-third of the cream sauce in a 9-by-13 inch baking dish. Arrange the shells in the dish. Ladle the remaining sauce on top. Sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan. Bake until bubbly, 25 to 30 minutes. Let rest for 15 minutes. Serve with salad.
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