Ah, Easter! It’s that wonderful time of year when family gathers, laughter fills the air, and delicious food is the star of the show. This easter artichoke spinach and wild mushroom stuffed shells recipe has become one of my go-to dishes for our celebrations. I love how the creamy ricotta and vibrant veggies come together in those tender pasta shells, creating a dish that warms both the heart and the tummy. Trust me, when you pull this out of the oven, the aroma alone will have everyone flocking to the table! It’s such a joy to share this meal with loved ones, making memories that last long after the last bite. So, let’s dive into this delightful recipe together!
Ingredients List
Gathering your ingredients is the first step to making this mouthwatering stuffed shells dish! Here’s what you’ll need:
- 20 jumbo pasta shells
- 1 cup artichoke hearts, chopped
- 1 cup fresh spinach, chopped
- 1 cup wild mushrooms, diced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
Make sure to use fresh ingredients for the best flavor! You can even mix and match cheeses if you like a bit of creativity in your kitchen. Now, let’s get cooking!
How to Prepare Instructions
Now that we have our ingredients ready, it’s time to bring this delicious easter artichoke spinach and wild mushroom stuffed shells recipe to life! I’ll guide you through each step, so don’t worry if it feels a bit daunting at first. Let’s make it as easy and fun as possible!
Prepping the Pasta and Filling
First things first, preheat your oven to 375°F (190°C). While that’s warming up, cook those jumbo pasta shells according to the package instructions. You want them al dente since they’ll bake a bit more later. Once cooked, drain them and set aside. Now, let’s whip up the filling! In a large bowl, combine the ricotta, mozzarella, parmesan, egg, salt, and pepper. Mix until it’s all creamy and smooth—this is where the magic begins!
Sautéing the Vegetables
In a skillet over medium heat, add a splash of olive oil and toss in the minced garlic and diced wild mushrooms. Sauté them for about 3-5 minutes, until those mushrooms are tender and golden. The aroma is incredible! Next, add in the chopped artichoke hearts and spinach, cooking until the spinach wilts down. This should only take another 2-3 minutes. You want everything to be nicely combined before you mix it into your cheesy filling.
Stuffing the Shells
Now comes the fun part—stuffing those shells! Grab a tablespoon of the filling and carefully spoon it into each shell. Don’t overstuff, or you’ll have a gooey mess (trust me, I’ve been there!). I find it helpful to use my fingers to gently press the filling down into the shell. Place the stuffed shells in a single layer in a baking dish, making sure they’re snug but not squished together.
Baking the Dish
Once all your shells are stuffed, it’s time to assemble the dish! Spread about 1 cup of marinara sauce on the bottom of the baking dish to keep things nice and moist. Then, place your stuffed shells on top. Pour the remaining marinara sauce over the shells and sprinkle with any extra mozzarella for that gooey, cheesy goodness. Cover the dish with foil (to prevent burning) and bake for 25-30 minutes. When you pull it out, it should be bubbly and slightly golden on top—oh, you’re going to love it! Let it cool for a few minutes before serving, so you don’t burn your mouth on all that deliciousness!
Why You’ll Love This Recipe
- Quick to prepare, making it perfect for busy Easter celebrations!
- It’s a showstopper at any gathering, sure to impress your family and friends.
- Flavorful and satisfying, with a delicious combination of creamy cheeses and vibrant veggies.
- Vegetarian-friendly, so everyone can enjoy a hearty dish at the table.
Trust me, this recipe is a crowd-pleaser that brings smiles and full bellies to the Easter feast!
Tips for Success
To make sure your easter artichoke spinach and wild mushroom stuffed shells turn out perfectly, here are some of my top tips that I’ve learned along the way. Trust me, these little nuggets of wisdom will help you create a dish that’s not only delicious but also stress-free!
- Use fresh spinach: I can’t emphasize this enough! Fresh spinach really enhances the flavor and texture of the dish. You’ll get that vibrant green color and a lovely taste that frozen spinach just can’t match.
- Make ahead: This dish is perfect for prepping in advance. You can stuff the shells, assemble everything in the baking dish, and then cover it tightly with foil. Just pop it in the fridge until you’re ready to bake. It’s a total time-saver for holiday gatherings!
- Don’t overcook the pasta: Remember, you want that pasta al dente! It’ll continue to cook while baking, so if you make them too soft beforehand, they might fall apart when you stuff them. A little bite is what you’re after!
- Experiment with cheeses: Feel free to mix and match cheeses! If you love a strong flavor, try adding some feta or goat cheese into the ricotta mix. It’ll add a delightful twist to the filling!
- Cover while baking: Covering your dish with foil for the first part of baking keeps the moisture in and prevents the cheese from burning. Just remove the foil for the last few minutes to let that cheese get bubbly and golden!
With these tips in your back pocket, you’ll be well on your way to impressing everyone with a dish that’s as delightful to eat as it is to share. Happy cooking!
Nutritional Information
As you dive into this delicious easter artichoke spinach and wild mushroom stuffed shells recipe, it’s always good to know what you’re enjoying! Here’s an estimated breakdown of the nutritional values per serving:
- Calories: 450
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Sugar: 6g
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. But hey, knowing you’re enjoying something that’s not only tasty but also packed with good stuff is always a win in my book! Enjoy every cheesy, veggie-filled bite!
FAQ Section
Got questions about this delightful easter artichoke spinach and wild mushroom stuffed shells recipe? No problem! Here are some common queries I often hear, along with my trusty answers:
Can I prepare these stuffed shells in advance?
Absolutely! You can stuff the shells and assemble everything in the baking dish a day ahead of time. Just cover it tightly with foil and pop it in the fridge until you’re ready to bake. It makes life so much easier on the day of your celebration!
What can I substitute for ricotta cheese?
If you’re not a fan of ricotta or just want to try something different, you can use cottage cheese for a similar texture. Just blend it a bit to smooth it out, or you could even try a mix of cream cheese and sour cream for a richer filling. Get creative!
How do I store leftovers?
To store any leftovers, let the dish cool completely, then cover it tightly with plastic wrap or foil and refrigerate. It should stay good for about 3-4 days. When you’re ready to enjoy it again, just reheat in the oven until warmed through—you’re going to love those cheesy flavors all over again!
If you have any more questions, feel free to drop them! I’m here to help make your cooking experience as fabulous as possible!
Storage & Reheating Instructions
Storing your delicious easter artichoke spinach and wild mushroom stuffed shells is super easy, and I’ve got you covered with all the details! Once you’ve enjoyed your meal, let any leftovers cool completely. Then, transfer them to an airtight container or cover your baking dish tightly with plastic wrap or aluminum foil. This helps keep that cheesy goodness fresh! You can store them in the refrigerator for about 3-4 days.
When it’s time to enjoy those scrumptious leftovers, reheating is key to keeping them just as tasty. The best method is to pop them back in the oven. Preheat your oven to 350°F (175°C), then cover the dish with foil to keep moisture in. Bake for about 20-25 minutes, or until they’re heated through. If you want that cheesy top to get a little crispy, remove the foil for the last 5-10 minutes. Just keep an eye on them so they don’t burn!
And there you have it—simple storage and reheating tips to ensure every bite of these stuffed shells is as delightful as the first! Enjoy every cheesy, veggie-filled moment!
Print
Easter Artichoke Spinach and Wild Mushroom Shells Delight
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious stuffed shells recipe perfect for Easter.
Ingredients
- 20 jumbo pasta shells
- 1 cup artichoke hearts, chopped
- 1 cup fresh spinach, chopped
- 1 cup wild mushrooms, diced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375°F.
- Cook the jumbo pasta shells according to package instructions.
- In a skillet, sauté garlic and mushrooms until tender.
- Add artichokes and spinach, cooking until wilted.
- In a bowl, combine ricotta, mozzarella, parmesan, egg, salt, and pepper.
- Mix in the sautéed vegetables.
- Stuff each pasta shell with the filling.
- Spread marinara sauce on the bottom of a baking dish.
- Arrange stuffed shells on top of the sauce.
- Top with remaining marinara sauce and sprinkle with more mozzarella.
- Bake for 25-30 minutes until bubbly.
Notes
- Use fresh spinach for better flavor.
- Substitute other cheeses if desired.
- Can be made ahead and baked later.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: easter artichoke spinach and wild mushroom stuffed shells recipe