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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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

Assemble

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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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Ingredients

Instructions

  • 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 | halfbakedharvest.com

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Comments

  1. 4 stars
    This recipe took awhile to make, as with all shells recipes I feel like! It’s a tedious process but well worth it! Everyone in my family loved this recipe.

  2. 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

  3. 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 ?

  4. 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

  5. 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!

  6. 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

  7. I’m commenting while this dish is in the oven..
    The recipe (the way it’s posted right now)has lots of flaws as noted prior. You don’t specify pot for the sauce which probably should be due to the amount of stirring needed to obtain smoothness.
    When putting the second layer of mozzarella over the stuffed shells ,where do we have a second helping noted?
    Also your pictures show fresh thyme when cooking yet your recipe states dry thyme. Please explain…

  8. I just want to say for anyone needing to make something vegetarian for Thanksgiving, Tiegan’s recipes are the absolute best. I am a vegetarian with multiple vegetarian cookbooks yet her veg recipes are better than most of the stuff I make out of those books. I have not made this yet, but I am going to do so on Thanksgiving! Also any of her skillet lasagnas are amazing, pasta bakes, as well as her vegetable tortellini soup (https://www.halfbakedharvest.com/tortellini-vegetable-soup/) which I made for my whole family last Thanksgiving and the veggie and meat eaters alike loved it.
    To the person who said it felt flavorless – ingredient quality makes a huge difference. When I get cheaper or non-organic cheeses, a recipe I have made many times goes from amazing to flat. Go all out with fresh and high-quality ingredients and I believe it could transform any recipe 🙂

    1. Thank you so much for your super kind message Meghan! I really appreciate you following along and trying so many recipes! xTieghan

  9. Tieghan, thank you for the recipe. I am planning to prepare it today, but want to separate into two dinners. Will it freeze well?

    1. Hey Shannon,
      You bet, just freeze before baking. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Alicia,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  10. 2 stars
    Was so excited to make this. For some reason it had absolutely no flavor. Could use some Italian sausage or something to give it a kick. The cheeses, the pasta, and the spinach all provided no sort of flavor. Covered it in red pepper flakes to make up for it but still didn’t really have any punch. I LOVE HBH though. Will continue to make your recipes but wish this one had a lot more flavor!

    Also a couple suggestions: clarify pot or skillet in the first two steps. also clarify how much mozzarella in the sauce and how much to put on top of the shells.

    1. Hi!
      I love your recipes, but I notice you include alcohol (wine, beer, hazelnut liquor, etc) in many of them. We don’t consume alcohol at all in our home-but I’d love to make those dishes!. Could you please always suggest an alternative to the alcohol in your recipes, that would really help! Thank you!

      1. Hey there,
        For white wine you can use chicken broth and for red wine you can use beef broth. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    2. Do you have COVID? Not trying to be snarky but if all the cheese plus tons of red pepper flakes had no flavor, it seems like there must be something else going on.

      1. This is so rude. You specified “not trying to be snarky” but that is exactly how you have come across. There is a difference between constructive criticism and plain rudeness. No one deserves to be talked to like this, maybe reconsider your comments before hiding behind your keyboard to ruin other people’s days.

  11. 4 stars
    This was great! I did use the white wine variation which was a bit too strong of a flavor even after cooking down the sauce for a while. Next time I would half and half the wine and broth. Pulse maybe even add a bullion cube in for extra flavor. I would also add a bit more garlic to bump up that flavor. Overall it was a hit and I would certainly make again.

    1. Hey Sarah,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

    2. I agree with this review 100%. Ours was far too wine-y and there needed to be double garlic and other seasonings.

      However, it’s an easy dish to make on the fly and will be trying to make it again with half wine and half broth.

    1. Hey Josee,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

  12. This looks delicious, going to make this weekend! Confused about the directions tho… you said add all the mozzarella to the béchamel sauce, then to sprinkle mozzarella over the filled shells, pour remaining béchamel sauce over & finish with Parmesan. Do you use half the mozzarella for the sauce & part to sprinkle over filled shells, or?? Just wanted to clarify. Thanks much. 🙂

    1. Hey Christine,
      You can just sprinkle the top with some extra mozzarella. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Lacey,
      Yes, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Janine,
      You sure can, just freeze before baking. You can bake from frozen or thaw and then bake. I hope this recipe turns out amazing for you, please let me know if you have any other questions! xTieghan

  13. Hi! To make ahead of time do you fully assemble and then put in the fridge? And then do you put from fridge directly to oven?

    Thanks!

  14. Can’t wait to try this recipe on Thanksgiving!

    I have two questions-

    1. Is there a substitute for Ricotta other than cottage cheese? My fam isn’t a fan of either.

    2. I think I saw this video on your stories one day but I can’t find it anymore. Is the video posted anywhere else? I love to follow along while cooking.

    Thank you for sharing all these yummy recipes with us!

    1. Hey Emmy,
      You could use mascarpone or cream cheese in place of the ricotta cheese. Sorry, I did not save this video on IG. I hope you love the recipe, please let me know if you give it a try! xTieghan

  15. Hi! I want to take this as a heavy appetizer to a party I have to attend. What are your suggestions for optimal taste regarding reheating??

    1. Hey Amber,
      I would make up until the point of baking and then bake when you are ready to serve. I hope you love this recipe, please let me know if you give it a try! xTieghan

  16. This is right up my alley!!! We made one of your creamy lasagna soup recipes the other night and it was so good.

    Question. For a family who doesn’t care for ricotta cheese what would you recommend to use in place of that?

    Thanks!!

    1. Hey Nina,
      I would do cream cheese or mascarpone in place of the ricotta cheese. I hope you love the recipe, please let me know if you give it a try! xTieghan

  17. 5 stars
    I made this recipe for my boyfriends family and it was a hit. I used fresh spinach (uncooked)instead of frozen and it was delicious. It had such nice flavors, it was cheesy and delicious. 10/10 recommend!

  18. 5 stars
    I totally forgot the milk when making this so my sauce ended up a little thicker than intended but all in all it was a great recipe that my family finished within the first 20 mins. It’s definitely going into my recipe book:)

    1. Hey Brooklyn,
      Wonderful! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xTieghan

    1. Hi Dina,
      Did you try the recipe and have an issue? Can you be a little more specific? I’d love to help! xTieghan

  19. 4 stars
    Over all pretty good, I cut the seasonings in half (1 tsp instead of 2 of the herbs) and I did half wine half fresh made chicken broth. In the future I will probably cut the herbs a little more and do a fourth of the wine and the rest chicken broth. Its good but its just too much wine flavor and it does not cook out. I aslo added shredded rotisserie chicken over the top before baking to make it a dinner meal. I would add some Salt and pepper to the ricotta filling as well its very bland obviously.
    This recipe made 2 casserole dishes (I froze one) and I still had half a box of noodles left so only cook as many noodles as you can fit in your pans OR double up the shells. I could not find shredded provolone locally but found a mix of mozz and provolone which i just split evenly between the sauce and filling. If you dont have the shells you could easily roll lasagna noodles woth the filling! start with 1/4 the seasoning when making the cheese sauce and then taste after you’ve added broth and milk.

    1. 5 stars
      Just made this for dinner tonight and everyone loved it!!! I enjoy your daily posts and love making a few of your dishes each week. Everything is always delicious. Thank you. Can’t wait for your cookbook!!

    2. Hey Abby,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Thanks for sharing what worked well for you. xTieghan

  20. Absolutely LOVED this recipe! The store was out of shells so I turned it into a lasagne! It was perfection!! Thank you for your amazing recipe Teighan! I make one of your recipes at least once a week. Can’t wait for the next book to come out.

    1. Hey Meghan,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Thanks for trying so many recipes! xTieghan

  21. 3 stars
    I made this dish for an early thanksgiving dinner with the family and two cups of wine completely over powered the sauce. I had to throw it all out and start over. I used chicken broth the next time and it was much better. It took nearly 2.5 hours before we could eat. It was tasty but I wouldn’t make it again.

    1. Hey Amanda, If you tasted the alcohol that means you didn’t let it cook off long enough. I’ve made that mistake with Alla vodka. First time I cooked it is was vodka alla with some penne lol . Just let it simmer through and then do a taste test(important). If you still taste the bitterness keep cooking. When done properly wine will give you a subtle sweetness in your food.

  22. 5 stars
    Flavorful and pretty! Thanks for another great recipe. I used fresh spinach and sautéed it which worked out great. I love that this recipe can feed a group. Very hearty.
    I’m excited for your new cookbook. I have your other cookbooks which are fantastic! They are beautifully done and make a perfect gift!

    1. Hey Sandy,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

    1. Hey there,
      I would try using dairy free cheese substitutes, I have not tested this so I am unsure of what the results would be. I hope you love the recipe, please let me know if you give it a try! xTieghan

  23. 5 stars
    I made this for guests last night. Everyone loved it! I used homemade chicken stock rather than wine. I cut back a bit on the dried basil and oregano. I’m happy there is just a bit leftover so I can enjoy it again today.
    Congratulations on your new book, Tiegan! Love your recipes. I tell everyone about your blog and website. Happy Holidays…take time to enjoy.

    1. Thank you so much for giving this recipe a try Deborah, I’m so happy to hear it was enjoyed! And Happy Holidays to you too! 🙂 xTieghan

    2. 2 stars
      I don’t know what I did wrong! The sauce did not come together, I followed the instructions exactly and used good ingredients and the sauce ended up being stringy chunks of mozz in watery liquid. It smells good but the sauce did NOT come together. Any suggestions?

      1. Hey Hannah,
        So sorry to hear this. Were your dairy ingredients at room temp? This usually helps them to best combine rather than clump together. Please let me know how I can help! xTieghan

  24. 4 stars
    This was delicious. However, I would half the amount of spinach and double the amount of sauce. Mine didn’t turn out neap as saucy but we will be making it agin!!

  25. I’m making this tomorrow for my family! Can’t wait! I’ve never made stuffed shells before! Any recommendations for a side or some great homemade bread to go with it?

    1. Hi there! Hope you love this recipe! Some yummy brussel sprouts or the beer bread recipe would be delicious with this 🙂 xTieghan

      1. Hey Tasneem,
        You can use broth in place of the wine. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  26. 4 stars
    Loved the sauce and mushrooms. I would definitely remake and put on plain pasta. Plenty of flavor! Stuffed shells are just an additional step that I rarely have the patience for but I had to make these.

  27. My husband was very happy with the dish, he said it smelled delicious while cooking. Next time I will cut the seasoning in half and maybe do half wine and half chick broth, the flavors were too strong for me. Will definitely share with friends. Thank you!!

  28. This looks delicious!! My husband isn’t the biggest fan of mushrooms (very sad), could ground Italian sausage be a good substitute for them if I wanted to make it more hearty?

    1. Hey Trish! Yes, that should be just fine! I would just hold off on putting the sauce with it until you bake to avoid soggy shells! xTieghan

  29. Next time I will cut the wine in half, possibly none at all and go with broth. I cooked it plenty long then put it back on but couldn’t cut the alcohol taste. Maybe it was my wine? I used Chardonnay…🤷🏻‍♀️

  30. For making ahead of time (day before) does fully assembled mean with the sauce and mushrooms and just bake when ready or keep shells, sauce and mushrooms separate?

  31. 4 stars
    Good but a little tedious (in my opinion). I also would like a little more flavor, maybe add additional herbs or more salt & pepper. Red pepper flakes would be wonderful too. Makes a LOT of food, great meal for guests but didn’t “wow” me like many of HBH recipes do!

    *Also, I can’t find shredded provolone in any grocery store in TX… I used the Pizza cheese blend that included provolone.

    1. Agree! There was not much flavor. Not my favorite recipe and probably will not make again. I’ve loved ever other HBH recipe I’ve made, though!

    2. Hey Jamie, thanks so much for trying out this recipe! I really appreciate the feedback as well, it’s always really helpful! Have a great day 🙂 xxTieghan

  32. In step 6 it says to sprinkle mozzarella over the dish, but in step 3 you have to add all the mozzarella to the bechamel. Is there an additional mozzarella ingredient, or just add less cheese to step 3 and sprinkle the rest in step 6?

    1. I noticed the same thing when I made it last night. I just added an additional ~1/4 cup of mozzarella on top for step 6 and it was fine!

    2. I had the same confusion about the mozzarella. That’s the reason I read the comments.
      I also agree that the wine taste is too strong.

  33. 5 stars
    Can’t wait to try this! I will try the recipe as written, first. I think then I might try again, but substitute feta cheese in the spinach stuffing and add a bit of dried dill. I think it would make a nice Greek twist (like spanikopita)! The options seem endless! Thanks!

  34. This looks incredible! Do you think switching from chicken broth to vegetable broth will afford the same delicious flavors (just so it’s fully vegetarian)?

    1. I would suggest artichoke as a substitute. I think the jarred (not marinated) kind would be great but frozen would work as well. I would start with leeks or onions gently sautéed, then add the artichokes. Jarred.. warm through or frozen, thawed and then sautéed with leeks a little longer. I would say 1 cup of leeks or onion thinly sliced and 2 cups of artichokes. They should be tender before removing from pan. Note: I would add the artichoke mixture to the cheese sauce once it is finished. Then build the stuffed shells layering with the cheese/artichoke sauce. No extra artichokes lying on top. Their strength is flavor- appearance tends to go gray. (Artichoke and spinach are best friends.) Fontina cheese would be great in this dish as well. ( I think I’ll make both versions 😉

  35. I have yet to come across a recipe on your website that I do not drool over and can’t wait to make.
    Also thank you so much for linking grocery items to Target (rather than yada yada) It is so much more convenient to just shop local.

  36. 5 stars
    This looks wonderful and I can’t wait to try it! Could it be made a week in advance and refrigerated? Frozen?
    Thank you so much!

  37. I’m planning on making this for dinner tonight. My boy crew prefers to have meat with their meals. What would you recommend making with this dish?

  38. I haven`t tried it out yet, but saved it because this one is one of my favs. Thank you for this one and all your other ones. They are incredibly tasteful & pretty easy. I can`t wait to make it, it is very italian & I love italian food so much. 👩‍👩‍👦‍👦☕

        1. Hey Ann! I am so sorry for the confusion. I have fixed the recipe. Please let me know if you have other questions. Have a great thanksgiving!

  39. I believe that if there is no color in the stars (no color filling) that it means that nobody has made it yet and/or commented on how they liked the recipe.

  40. 5 stars
    On the contrary, it can be extremely helpful. People can choose to rate based on the quality of ingredients chosen, innovation of ideas, beautiful styling of the plate, a desire to try such a recipe, the list goes on.

    Unfortunately, people frequently downrate a fantastic recipe, (both here and on countless other sites) because they botched the recipe at home themselves somehow – which is not at all the fault of the recipe creator.

    The number of stars given to a recipe based solely on the end result is mainly a testimony to the talent and ability of the actual cook to follow instructions.