Stuffed mushroom and spinach shells are a pantry-powered comfort dinner

If your cold pantry is looking a little bare this time of year, you’re not alone. 

Mine always seems to have a few lingering staples — dehydrated mushrooms, last summer’s canned tomatoes and a few heads of garlic. Lucky for us, that’s all we need to pull together a hearty, stick-to-your-ribs dinner that feels like a treat but comes straight from the pantry and freezer.

Stuffed shells are packed with flavor and easy on the budget. Thawed frozen spinach gets a boost from mushrooms, garlic, ricotta, Romano, panko bread crumbs and eggs. Want to take it up a notch? Add browned sausage or beef for extra heartiness. Stuff the mixture into al dente pasta shells, smother them in a simple tomato sauce, and bake until bubbling.

Pro tip: Don’t overcook your pasta — leave it slightly firm so it is easier to fill. It will continue to bake perfectly in the oven.  For a local Flathead touch, I use Farm to Market Pork mild sage sausage in the filling. Brown it up, fold it into the spinach mixture, and you’ve got a meal that’ll satisfy even the hungriest crew.

This dish is a weeknight workhorse — fast enough to throw together after a long day but just as good made ahead and baked when needed. Serve it up with a side of garlic bread, and dinner is done.

STUFFED MUSHROOM & SPINACH SHELLS

Serves: 4-6 

Total time: 60 minutes

INGREDIENTS

26 jumbo pasta shells

1 TBSP olive oil

3 cups chopped mushrooms

1 ½ tsp pepper

1 tsp kosher salt

¼ tsp nutmeg

½ cup white wine

10 oz frozen spinach, thawed

4 cloves garlic, chopped & divided

2 TBSP butter

2 tsp chopped oregano

1 tsp red pepper flakes

15 oz whole milk ricotta

5 oz Romano cheese, divided

1 egg

¼ cup panko bread crumbs

28oz jar of marinara sauce or canned chopped tomatoes. 

1. Preheat the oven to 400 degrees.

2. Fill a large stock pot with salted water and boil pasta for 8-9 minutes. Do not over cook or they will break while stuffing. Cook a few extra because they tear easily.

3. While the shells are boiling, chop your mushrooms and garlic. If needed, place frozen spinach in the microwave for two minutes to help defrost. Squeeze all the water from the spinach. 

4. Drain pasta and rinse with cold water to stop cooking.

5. In a large pan, add 1 TBSP olive oil. Sauté mushrooms for about 3-4 minutes until browned around the edges. Add in two of the chopped cloves of garlic. Sauté until fragrant. Stir in the 1/2 cup of wine. Add in salt, pepper, and nutmeg. Add in spinach and cook until the moisture has completely evaporated.

6. Set the mixture aside in a medium-sized bowl to cool.

7. In the same pan over medium high heat, melt the butter. Stir in the red pepper flakes, oregano and remaining garlic. Stir until spices bloom and butter becomes foamy. Pour in the marinara sauce or tomatoes and heat thoroughly for about 3 minutes on a low simmer.

8. Pour half of the sauce into a 9 x 13-inch oven-proof dish. Set aside.

9. To the mushroom mixture, stir in the ricotta, 4 oz of cheese and egg. Fill the shells with spoonfuls of the spinach mixture and place in the marinara sauce open side up. Add the remaining sauce around the shells, but do not cover. Sprinkle with remaining cheese and panko bread crumbs.

10. Bake for 20 minutes at 400 degrees until the sauce is bubbling and the cheese is golden brown and melted.

Find this and more recipes by Meggen Wilson on her Whitefish-based food blog: Pine and Palm Kitchen at pineandpalmkitchen.com.