🧺 Ingredients:
For the Filling:
- 20 jumbo pasta shells (cook a few extra in case of breakage)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 cup wild mushrooms, chopped (shiitake, oyster, cremini, or mix)
- 1 cup canned or jarred artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
- 1 cup ricotta cheese (sub with vegan ricotta for dairy-free)
- 1/2 cup grated Parmesan (or vegan parm)
- 1 egg, beaten (optional, helps bind – omit for vegan)
- Salt and pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh herbs (basil, parsley, or thyme), chopped
For the Sauce:
- 2 tbsp olive oil or butter
- 2 tbsp flour (AP or GF blend)
- 2 cups milk (dairy or unsweetened plant-based)
- 1/4 cup grated Parmesan
- Pinch of nutmeg
- Salt and pepper, to taste
Topping:
- Extra Parmesan or mozzarella (optional)
- Fresh herbs for garnish
🥣 Instructions:
1. Cook the shells:
- Boil jumbo pasta shells according to package directions until al dente. Drain and set aside on a tray with a drizzle of oil to prevent sticking.
2. Prepare the filling:
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft.
- Add garlic, then mushrooms. Sauté until mushrooms release their moisture and start browning.
- Stir in spinach and cook until wilted.
- Add chopped artichokes, cook 2 more minutes.
- Season with salt, pepper, and red pepper flakes. Remove from heat and let cool slightly.
- In a bowl, mix ricotta, Parmesan, egg (if using), and sautéed mixture. Add chopped herbs.
3. Make the sauce:
- In a saucepan, melt olive oil or butter. Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk. Simmer until thickened.
- Add Parmesan, nutmeg, salt, and pepper. Stir until creamy. Remove from heat.
4. Assemble:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of sauce on the bottom of a baking dish.
- Fill each shell with about 1–2 tbsp of the filling.
- Arrange shells in the dish. Pour remaining sauce over the top.
- Sprinkle with extra cheese, if desired.
5. Bake:
- Cover with foil and bake for 20–25 minutes.
- Uncover and bake another 10 minutes until bubbly and lightly golden.
6. Garnish & Serve:
- Top with fresh herbs before serving. Serve with a crisp green salad or roasted asparagus for the perfect spring dinner!
