Giant Stuffed Pasta Shells with Spinach and Mushrooms

Follow our step-by-step guide on how to make Giant Stuffed Pasta Shells with Spinach and Mushrooms.

1. Step 1

   Start by bringing a generous pot of lightly salted water to a rolling boil.

2. Step 2

   Once boiling, add the lumaconi pasta shells and stir occasionally, cooking them until they reach that perfect al dente texture, which should take about 8 minutes.

3. Step 3

   After cooking, drain the shells and set them aside to cool slightly.

4. Step 4

   In a large skillet, warm the olive oil over medium-high heat.

5. Step 5

   Toss in the chopped mushrooms and minced garlic, sautéing until the mushrooms become tender and fragrant, roughly 7 minutes.

6. Step 6

   Next, fold in the baby spinach and sprinkle in the ground thyme, seasoning with salt and pepper.

7. Step 7

   Cook until the spinach wilts, then remove from heat and drain any excess liquid.

8. Step 8

   Transfer this vibrant mixture to a large bowl.

9. Step 9

   Preheat your oven to 375°F (190°C) to prepare for baking.

10. Step 10

    In the bowl with the spinach and mushroom medley, blend in the ricotta cheese, 3/4 cup of mozzarella, and 1/2 cup of Parmesan cheese.

11. Step 11

    Adjust the seasoning with a touch more salt and pepper if desired.

12. Step 12

    Now, it’s time to stuff those cooked pasta shells with this creamy filling.

13. Step 13

    Arrange the stuffed shells snugly in a 9x11-inch baking dish.

14. Step 14

    Pour your favorite pasta sauce generously over the shells, then top with the remaining 1/4 cup of mozzarella and 1/4 cup of Parmesan cheese for that irresistible cheesy crust.

15. Step 15

    Slide the dish into the preheated oven and bake for about 30 minutes, or until the cheese is beautifully melted and the shells are warmed through, filling your kitchen with an inviting aroma.

16. Step 16

    Enjoy this comforting dish that brings a taste of Italy right to your table.