Next Post
White Chocolate Chai Pumpkin Snickerdoodles.
This post may contain affiliate links, please see our privacy policy for details.
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).
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.
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…
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!
Creamy White Wine Mushroom Stuffed Shells
Servings: 8
Calories Per Serving: 693 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter
- 3 cups shiitake or cremini mushrooms, sliced
- 2 teaspoons dried thyme
- 2 cloves garlic, chopped
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups dry white wine or chicken broth
- 1 cup shredded mozzarella cheese
- 3/4 cup grated parmesan cheese
- 1 pound jumbo pasta shells
- 2 cups whole milk ricotta cheese
- 2 cups shredded provolone
- 2 (10 ounce packages) frozen spinach, thawed and drained
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.
I have a gluten allergy and shells are hard to find. If I use no bake lasagna noodles do I need to add more liquid? I feel like the sauce may be enough but wanted to make sure as this sounds fantastic! Thank you!
Hi Heather,
I’ve not tested this recipe with no boil lasagna noodles, but you might be okay to follow the recipe as written. Let me know if you give it a try! xx
I did make it for my family and everyone loved it! I doubled the sauce and used a box and a half of no boil gluten free noodles. We adore your recipes! ❤️
Hey Heather,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
Would cottage cheese work instead of the ricotta? Not huge fan of ricotta.
Hey Pamela,
Totally, cottage cheese would work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
Hi Tieghan,
Made these for my Thanksgiving table big hit with family! I did a half and half some family not fan of fungi… not sure where they get that from ! Really enjoyed Will definitely make again
Hey Candy,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
Hi! I plan to make this as part of Thanksgiving. Can It be prepared a day ahead? Or is this dish better made the day of Thanksgiving? Thanks
Hey Theresa,
Totally, just make up until the point of baking, cover and pop in the fridge until you are ready to bake. Please let me know if you have any other questions! Happy Thanksgiving! xx
I’d like to prepare ahead for as side and for a vegetarian at Thanksgiving. I see your suggestion to prepare through step 6 and then bake when needed. But do you have any suggestions as to timing day of Thanksgiving since I’ll also be using the oven for the turkey?
Hi Vicki,
Just bake it when you are ready to serve, it will be fine in the oven with the turkey:) Please let me know if you have any other questions! xT
Can I add cooked chicken to this???
Hey Sonja,
Totally, sausage would also be delicious! Please let me know if you have any other questions, I hope you love this recipe! xx
Your pics have fresh thyme (and lots of your other recipes call for fresh herbs), however, the directions call for dry herbs. Which do you actually use? Also, if you use fresh, what are the amounts? Thank you!!
Hi Veronica,
I used dried herbs, but you’ll see at the end of step 6, you can garnish with fresh thyme if you would like:) I hope you love the recipe! xx
Tieghan,
My phone actually caught fire from loading all the advertisements. Do you have any instructions on clearing the smoke so I can still read the screen?
Hey Paul, why don’t you buy her cookbooks? There aren’t any ads in there. Do you think she should not be compensated for the amazing content she provides all of us for free?
There is an X in the top corner of your screen.
Use the print version and screenshot that!:)
This was awesome! I couldn’t find jumbo shells, but Cavatappi worked well. I just mixed the ricotta mixture with the noodles and made it a Mac and cheese situation. It was so yummy!
Hey Julie,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx
Made this last night and it was delicious! Could I substitute the white wine for marsala wine?
Hey Marina,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! Sure, that should work well for you! xx
Such a cozy fall meal!
Hi Jordan,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! 👻
Can I make a few of these ahead of thanksgiving and freeze the extras?
Hi Tamsen,
Totally, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Thank you! I’m making it now and there is a lot more noodles & filling than fits a 9×13 pan! Do you layer the noodles and stuff the pan full? I can’t wait to eat this 🤤
Lol yes squeeze them all in:)
Can I make this recipe two days in advance?
Hi there,
Sure, I would make through step 6 just before baking, cover and keep in the fridge, and then bake as instructed. I hope you love this dish! xT
I made this dish for dinner for my grandparents, and they absolutely loved it! I accidentally mixed the mushrooms into the spinach mixture but it still turned out great. It makes great leftovers and I definitely will be making this again. Thank you, Tieghan!
Hi Julia,
Wonderful! Thanks so much for making this dish and sharing your feedback, I love to hear that it was enjoyed! xTieghan
Will the wine cook off any? It’s VERY win-y… Not sure who’s going to be eating it if the taste doesn’t mellow out after baking.
Hi Charlie,
Yes, it definitely cooks off. I hope you love this recipe! Happy Thanksgiving! xx
For the life of me, I couldn’t find shells in the grocery store, so I finagled the recipe and turned it into a white wine spinach and mushroom mac and cheese. Worked out great! A little too “adult” for our young kids, but the hubby and I liked it. It made enough for a freezer meal, too.
Hey there,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed. Have the best weekend! ?xxT
I’ve had many recommendations to make this dish and I’m dying to cook it up this week. I have fresh spinach to use up, any tips on using fresh spinach or greens instead of frozen? I’m thinking I may sauté the baby spinach and then strain the water out? Thank you for your delicious recipes!
Hey Charlene,
Sure, fresh spinach would be great, just saute it and strain like you said. I hope this recipe turns out amazing for you, let me know if you give it a try! xx
Wondering if this could be frozen before baking, then cooked a few weeks later? If so, would I bake it frozen or thaw first?
Hey Tracy,
Totally! You can bake from frozen or thaw, if frozen just allow for extra baking time. Please let me know if you have any other questions! xT
I really LOVE this recipe! Tonight is 3rd time I made it. First 2 times I shared with co-workers and then with neighbors. Big hit every time! Tonight I did serving for 4. Baking as I type. My hunny keep saying “it smells so good”. Thank you!!! I use chicken stock cuz we don’t like wine. I would post pic but I not on Instagram.
Hey Teresa,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT