Go Back

Spinach and Mushroom Stuffed Shells

Vegetarian stuffed shells made with a homemade spicy tomato sauce.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4


  • 12 oz. Jumbo pasta shells
  • 15 oz. Whole milk ricotta
  • 1.5 cups Shredded mozzarella
  • 8 oz. Cremini (baby bella) mushrooms chopped
  • 3 cups Baby spinach chopped
  • 1.5 tsp Italian seasoning
  • 1 tbsp Lemon juice
  • salt and pepper to taste


  • 2 10 oz. Cans Tomato Love Mild
  • 2 tbsp Tomato paste
  • 1/2 Large onion rough chopped
  • 3 cloves Garlic
  • 1 tsp Italian seasoning
  • 1 tsp Ground fennel seed
  • 1 tsp Salt
  • handful of basil + more for serving


  • Preheat oven to 425 degrees F.
  • Heat 2 tablespoons of olive oil in a large skillet. Add chopped mushrooms and cook until brown. Remove from heat. Add chopped spinach, Italian seasoning, and lemon juice. Mix together with ricotta and 1.5 cups of shredded mozzarella cheese. Season with salt and pepper.
  • Boil pasta shells al dente (2 minutes less than package directions). Drain and let cool then fill each shell with cheese filling.
  • Heat one tablespoon of olive oil in a heavy bottom pan. When hot add chopped onion, Tomato Love diced tomatoes, garlic, Italian seasoning, fennel seeds, chopped basil and salt. Cook partially covered on medium-low heat for about 25 minutes until the tomato sauce is reduced and thickened.
  • Line the bottom of an oven safe 9 x 13 inch casserole dish with tomato sauce. Place filled shells on top. Dollop any remaining sauce over shells and top with ½ cup of shredded mozzarella cheese. Bake covered for 20 minutes then uncovered for another 5-7 minutes until the cheese is melted and is golden brown. Garnish with chopped fresh basil.


For a smoother sauce place tomato sauce in a food processor and pulse until desired consistency is reached.