Main Squeeze

Ricotta, Mushroom, and Spinach Stuffed Shells


Lately, I’ve found myself less confident about a few areas in my life and if has definitely affected my ability to create content the way I’d like. This week has been rough, but making this recipe helped me through a panic attack and refreshed my mind. Pasta is my favorite go-to when needing the perfect comfort meal. And these stuffed shells will be the key to anyone’s heart. I created this recipe for anyone needing an easy weekday meal, a yummy dish to make for loved ones, and in preparation for those upcoming potluck opportunities.

Like many recipes, ingredients can easily be substituted. I used ground beef and Italian sausage as the main protein in the dish, but feel free to use ground turkey, chicken, or meat substitutes- it is important to cook properly, crumble meat, and season to your liking. Ground chicken and turkey tend to be very bland, so please use seasonings! In this recipe, I also “doctored” up my jarred sauce. When in a hurry, I like using a jarred sauce because it’s easier- be sure to add oregano, salt, pepper, garlic, and onion powder to give the sauce some quick flavor! If you’re feeling fancy, make a homemade sauce or used canned tomato puree.


Be sure to tag me in pictures or videos (@elle.thefoodie) and Eat up!

Ricotta, Mushroom, and Spinach Stuffed Shells

Easy to make stuffed shells using three kinds of cheese, spinach, mushrooms, and plenty of garlic.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Squeeze
Cuisine Italian
Servings 6 servings


  • 1 box Jumbo Pasta Shells al dente (cooked firm to bite)
  • 1 lb Italian Sausage
  • 1 lb Ground Beef
  • 1 bunch Fresh Spinach chopped
  • 1 package Fresh Mushrooms chopped
  • 2 cloves garlic finely chopped
  • 15 ounces Ricotta Cheese
  • 2 Eggs lightly beaten
  • 3 tsp Salt
  • 5 tsp black pepper
  • 1 cup Parmesan cheese grated or shredded
  • 3 tsp Nutmeg optional but great if added
  • 54 ounces spaghetti sauce about 2 to 3 jars


  • Boil and cook the pasta shells according to the package directions. Be sure not to overcook and make the pasta mushy because they will be hard to handle for filling.
  • Brown and crumble both Italian sausage and ground beef. Drain any excess fat and remove from heat.
  • In the same skillet, saute garlic for 2 to 3 minutes. Add mushrooms and cook until tender, add and cook spinach until wilted. Set mixture aside once all ingredients are cooked.
  • In a mixing, combine ricotta, parmesan cheese, eggs, oregano, garlic powder, and pepper. Once ingredients have been combined- add spinach, mushroom, and garlic saute to the ricotta mixture.
  • Cover the bottom of a long baking dish (preferably 9x13in baking pan) with 3 to 4 cups of spaghetti sauce, this is about one jar of sauce.
  • Spoon the cheese and veggie mixture into the shells and place the shells open side up, closely in the pan. If there are any extras, cook in a separate pan or freeze for later.
  • Sprinkle ground beef and sausage on top of the shells. Then sprinkle the remaining cheeses on top.
  • Cover with aluminum foil and bake at 350 degrees for 25-35 minutes ( I usually wait until you can see the cheese and sauce bubbling around the edges. Broil uncovered for 3 to 5 minutes for a nice cheesy finish.
Keyword Dinner, Pasta

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