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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.
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).
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.
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…
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!
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!
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I don’t like provolone what can I replace it with?
Hi Christine,
You could just use additional mozzarella in this recipe! Please let me know if you have any other questions, I hope you love this dish! xT
Unfortunately, there was no instruction on the temperature for the skillet. Once I added the milk, it curdled and everything was ruined.
Hi Dominique,
Thanks for trying this recipe and sharing your feedback, so sorry to hear this recipe did not turn out for you. Please let me know if I can help in any way! xx
I plan on making this for a group of friends. I was thinking of using Gruyère and Asiago in place of mozzarella and provolone…any thoughts?
Hey Donna,
Sure, I think that sounds delicious! I hope you love this recipe! xT
Loved this recipe! I added salmon to my shells! Delish! Thanks for sharing!!! It was hit for dinner, my mother in law loved it!
Hey there,
Love to hear this! Thanks a lot for trying this recipe and your comment:) Love the addition of salmon. Happy Sunday! Xx
This was a hit at a dinner party! Thanks so much for the recipe. I doubled the quantities since I was feeing 9 people, but had so much extra. Recommendations:
– I used one less cup of mushrooms (even when doubling) and can’t imagine having more in it
– Buy pre-sliced mushrooms to save time!
– I doubled the garlic, thyme, and basil for more flavor. I also sprinkled fresh basil & red pepper flakes over the top once it was done cooking
– I used a little less than 2 bags of fresh, Trader Joes organic baby spinach (6oz each) and cut it up prior to mixing in with the provolone & ricotta. This was the perfect amount
– I used one less cup of white wine (even when doubling) and could honestly have done a cup less, unless I boiled it off for longer
Hi Caroline,
I appreciate you making this recipe and your feedback! Love all of your handy notes and what worked best for you:) xT