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These Creamy White Wine Mushroom Stuffed Shells are the perfect baked pasta for cozy November and December nights with family and friends. Spinach and ricotta stuffed shells, creamy buttery béchamel sauce, and golden caramelized mushrooms all come together in this vegetable-focused pasta dish. It’s rich, cheesy, full of wonderful flavors, and so delicious! Top the stuffed shells with fresh thyme before serving for an extra pop of color. This is a great make-ahead dish for Friendsgiving, Thanksgiving, and all the upcoming holiday dinner parties.

Creamy White Wine Mushroom Stuffed Shells |

I say this every year, but in terms of the Thanksgiving menu, I think it’s nice to have a vegetarian main course option that’s just as exciting (if not more so) than the turkey. There are so many people who either don’t eat turkey or just don’t love it enough to get super excited about it on Thanksgiving.

For those people out there (and I know there are a lot of them), provide something extra delicious!

For many years I’d do a yummy vegetable-focused lasagna. But this year, I’ve got something new and delicious…stuffed shells!

I based this recipe on my aunt Katie’s white lasagna that I’ve loved since I was a kid. Her béchamel sauce was the secret, she made A LOT of it so the lasagna was never dry.

These shells are basically her lasagna, but in the form of stuffed shells, and with the addition of a bit of wine (which she would love).

Creamy White Wine Mushroom Stuffed Shells |

The details – make the béchamel

Start with the mushrooms. Just cook them up in a bit of butter and add lots of thyme. Then pull them out of the skillet and start making my Aunt Katie’s béchamel.

It’s butter, garlic, basil, and oregano mixed together with flour. You’ll then add milk and a good amount of wine. As the sauce thickens the wine will cook out. Stir in the cheese and season up the sauce with salt and pepper.

Creamy White Wine Mushroom Stuffed Shells |


Now that the sauce is made, the rest is easy. Boil-off the shells, then mix the ricotta cheese with thawed spinach.

Grab a baking dish and spoon some of the béchamel into the bottom. Start stuffing the shells with the ricotta, then place them into the dish. Pour over the remaining béchamel, sprinkle on some cheese, and then finish with the mushrooms. Cover and bake until that cheese is bubbling up and golden…

Creamy White Wine Mushroom Stuffed Shells |

It’s going to smell delish.

Perfect dinner to entertain with over the next couple of months. You can prepare the dish in advance, keep it fully assembled in the fridge, and then bake before serving. Love dishes like this for holiday entertaining…they make life so easy!

Creamy White Wine Mushroom Stuffed Shells |

Hoping these stuffed shells are the perfect start to your week! My tip? Test out the recipe this week and then perfect to your liking for Thanksgiving!

Creamy White Wine Mushroom Stuffed Shells |

Looking for other easy holiday dinners?? Here are my favorites: 

Stuffed Spaghetti Squash 4 Cheese Pesto Lasagna

Crispy Prosciutto Cheesy White Lasagna

One Pot Creamy French Onion Pasta Bake

Lastly, if you make these Creamy White Wine Mushroom Stuffed Shells, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Creamy White Wine Mushroom Stuffed Shells

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Calories Per Serving: 527 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 350° F. Grease a 9×13 inch pan.
    2. Melt 2 tablespoons butter in a medium pot. Add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the thyme, and a pinch each of salt and pepper. Cook 4-5 minutes, until fragrant. Remove the mushrooms from the skillet.
    3. To the skillet, add the reaming 6 tablespoons butter, the garlic, basil, oregano, and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Add the wine, then the milk. Bring to a boil and stir for 1 minute. Remove from heat and stir in 1/2 cup mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
    4. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.
    5. In a bowl combine the ricotta, provolone, and spinach.
    6. Spread 1/3 of the cheese sauce in the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon 1 tablespoon of the ricotta mix into each shell, placing the filled shell into the baking dish as you go. Sprinkle over 1/2 cup mozzarella, pour the remaining cheese sauce over top. Top with a 1/4 cup of parmesan and then the mushrooms. Cover and bake 25 minutes or until the top has bubbled up. Remove the foil and bake another 15-20 minutes. Serve with fresh thyme.
Creamy White Wine Mushroom Stuffed Shells |

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  1. 5 stars
    Made this for dinner tonight and it was delicious! It was husband, 6 and 1 year old approved.

    My only adjustments were that I only used 1 package of spinach and I subbed 1 cup Havarti + 1 cup provalone cheese to the filling, added some Havarti to the sauce. I also roasted a head of garlic and added that to the sauce.

    My only alterations for making it next time would be to only do 1.5 cups of wine. It was a very prominent wine flavor, which I do enjoy but I wanted the roasted garlic to be a bit stronger next time. It was also more liquidy than what I care for but I thinking 1/2 cup difference would make it perfect for my personal preference.

    Great and inspiring recipe!

    1. Hey Kaitlyn,
      Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! Thanks for sharing what worked well for you! xTieghan

  2. My tester batch is wonderful. My veg family will love it! If I assemble today can I heat it tomorrow? Will it hold up well? Thoughts ?

  3. 4 stars
    This was really good, really cheesy and the perfect comfort food meal on a cold night. I did top with extra parmesan, some crushed red pepper flakes, and a sprinkle of salt to add a little more flavor. It’s also a fun meal to make.

    1. Hey Emily,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  4. 3 stars
    Hello! I really enjoyed the sauce for this recipe! Next time I’ll add 4-5 cloves of garlic & 1/8 tsp of red pepper flakes in the stuffing, it needed a bit more flavor.

    One item for note, Texas is having a jumbo shell shortage. I made lasagna rolls instead, turned out beautifully! So if you happen to be standing deflated in the grocery store, let your heart be merry and make lasagna roll ups!

  5. I made the stuffed shells, so rich and delish. I made in 2 pans do we could try before Thanksgiving and then bake a pan on Thanksgiving. Another great recipe.

    1. Hi Susan,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

      1. Hi There! Just put this recipe together, and I’m very excited to try it tomorrow at our Friendsgiving. I had enough to make a small extra tray that I want to freeze and eat at a later time. Any idea on how long to bake from frozen state, and what temp? Thank you so much!

        1. Hey Erica,
          Thanks for giving the recipe a try. I would keep the same baking temp just increase your baking time to 60 minutes. I hope it’s delish! xTieghan

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