Jeff Mauro's Spinach and Mushroom Stuffed Shells | The Kitchen | Food Network
Jeff cooks fresh spinach with caramelized mushrooms and shallots to create this creamy and cheesy pasta dish!
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Spinach and Mushroom Stuffed Shells
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 1 hr 40 min
Active: 1 hr
Yield: 4 to 6 servings
Ingredients
Olive oil, for greasing
Kosher salt and freshly ground black pepper
8 ounces jumbo pasta shells (20 to 24)
10 ounces cremini mushrooms, stems trimmed, coarsely chopped
1 shallot, coarsely chopped
3 tablespoons unsalted butter
8 ounces baby spinach
2 tablespoons chopped fresh parsley
One 15-ounce tub whole milk ricotta
1/2 cup pine nuts, toasted
3 to 4 large leaves fresh basil, chiffonade, plus whole leaves for garnish
1 1/2 cups grated mozzarella
1/2 cup grated Parmesan, plus more for serving
2 1/2 cups Vodka Sauce, recipe follows, or your favorite jarred sauce, warmed
Vodka Sauce:
1 tablespoon unsalted butter
1 small yellow onion, finely chopped
1 clove garlic, minced
Pinch red pepper flakes
One 14-ounce can diced tomatoes
1/2 cup heavy cream
1/4 cup vodka
2 tablespoons tomato paste
Pasta cooking water, for adjusting sauce consistency
Kosher salt and freshly ground black pepper
Directions
Lightly grease a rimmed baking sheet with the oil and set aside.
Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
Garnish with more Parmesan and basil leaves, and serve.
Vodka Sauce:
Yield: About 3 cups
In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.
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Jeff Mauro's Spinach and Mushroom Stuffed Shells | The Kitchen | Food Network
Stuffed Shells ????????
Delicious and husband approved????
Recipes: serves 4
12 jumbo shells
1 lbs ground turkey
3 garlic cloves, minced
1 tsp paprika
1/2 tsp salt and pepper
1/8 tsp pepper flakes (if you like heat add more)
1/2 tsp fennel (I suggest grounding the seeds up)
2 cups marinara sauce, separated
4 cups of spinach *optional for extra veggies*
1 cup mozzarella, shredded
1 serving is: 3 filled jumbo shells
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Music Composed & Performed by Steven Dolby
Episode 3: Stuffed Pastas
In our third episode we make Italian stuffed pastas, buttery garlic toast and we show you how to prepare our Goodfellows Sausage.
We (Mike and Sandy Pontello) are a Houston couple who have been married for 45 years. We want to share generations of family recipes and our family stories with the world.
Watch our 2nd episode on how we make our Lasagna and Italian green beans:
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Thank you sincerely for all the views and comments watching our first episode. Buon appetito!
STUFFED PASTA RECIPE
Cooking the pasta
Bring to a rolling boil 4 quarts of water in a large pot. Add one box 12 ounces Jumbo Pasta Shells. Turn off the heat, put a lid on the pot and let the pasta sit in the water for 20 minutes. If you keep boiling the water until pasta is cooked the boiling water will tear the pasta shells. Drain after 20 minutes, and I know we hear we should not rinse pasta but I do in cold water in order to keep them from getting too soft.
Meat Filling Recipe
2 pounds hamburger meat
1 pound of Italian sausage – just saying the best Italian sausage is ours,
“The Goodfellows Italian Sausage”
2 bundles of green salad onions
1 large onion chopped
Cook the meat and onions and drain off excess fat.
Add to the cooked meat mixture
1 tablespoon of fennel seed toasted in a small pot over the stove. Do this on a low to medium heat watching constantly, just a few minutes, seeds will burn quickly. Cool and grind in a coffee grinder. I have a coffee grinder used specifically for grinding my seeds.
1 teaspoon oregano
1 teaspoon Lawry’s seasoned salt – I prefer Lawry’s seasoned salt because there is no MSG
2 tablespoons granulated garlic
2 tablespoons of dried sweet basil
2 tablespoons of freeze dried chives
1 teaspoon of black pepper
When mixture is cooled place in a food processor and pulse a few pulses until the meat mixture has a finer texture. Please don’t pulse too long, you do not want the meat mixture to become mush.
Now add and mix well into meat mixture
1 ½ cups of grated parmigiano reggiano
8 ounces of grated Mozzarella
Fill each pasta shell, filling the amount to your preference and top with a dollop of ricotta.
Please each shell in a 9 X13 pan, sprayed with non stick spray and add my suga sauce. The suga sauce will keep the pastas standing up and not sliding around. Before placing in the oven make sure all shells are covered with sauce leaving the meat and cheese uncovered. Place in a 350 degree oven for 30 to 45 minutes. You only need to cook until warm, everything is cooked before going into the oven.
ITALIAN TOAST RECIPE
1 loaf of French bread sliced – thin but not too thin
Place in a small bowl
1 stick of butter – softened at room temperature
¼ cup of olive oil
1 ½ tablespoons of granulated garlic
Spread each slice on one side and place in a 250 degree oven for 1 1l2 hours. After 45 minutes turn each slice over and continue baking the additional 45 minutes. Cool and enjoy