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Pasta Shells stuffed with spinach, mushrooms, and tomatoes

Stuffed Shells Florentine

Delicious and cheesy Pasta Shells stuffed with a spinach, mushrooms and tomatoes filling. Stuffed Shells Florentine are vegetarian, freezer-friendly, and the perfect easy, weeknight dinner!

Blue: 10   Green: 10   Purple: 10   Freestyle: 10
Course Dinner
Cuisine Italian, Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 338 kcal


  • 1 box (12 ounces) Jumbo Pasta Shells
  • 1 tablespoon butter, divided
  • 8 ounces sliced mushrooms
  • 4 cloves garlic, minced
  • 2 cans (14 ounces each) diced tomatoes, drained
  • 10 to 12 ounces fresh baby spinach
  • salt and fresh ground pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1 cup marinara sauce
  • 1 1/2 cups part-skim shredded mozzarella cheese
  • chopped fresh parsley


  1. Preheat oven to 350F.

  2. Cook Pasta Shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.

  3. In a large skillet, melt 1/2 tablespoon butter over medium-high heat.

  4. Add sliced mushrooms and cook for 5 minutes.

  5. Stir in garlic; add remaining butter, and continue to cook for 1 minute.

  6. Add in drained tomatoes.

  7. Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.

  8. Stir in the spinach. Since we're using a lot of spinach, you will want to cook it in batches. As soon as one batch is cooked down, add the next - I break it up into 3 batches.

  9. Remove from heat. Taste for seasonings and adjust accordingly.

  10. Drain shells and rinse with cold water; pat dry with paper towel.
  11. Spread 1-cup marinara sauce on the bottom of a 9x13 baking dish.

  12. Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.

  13. Sprinkle the stuffed shells with shredded mozzarella cheese.

  14. Bake for 20 to 25 minutes, or until bubbly.

  15. Remove from oven.
  16. Garnish with parsley and serve.

Recipe Notes



How to freeze stuffed shells:

  • PREPARE everything up to the point of baking. DO NOT bake.
  • Let cool and cover tightly with plastic wrap and again with foil. Freeze for up to 3 months. 
  • When ready to bake, remove foil and plastic cover; bake at 350 for 45 minutes, or until bubbly and slightly browned on top.
Nutrition Facts
Stuffed Shells Florentine
Amount Per Serving
Calories 338 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 22mg7%
Sodium 643mg27%
Potassium 967mg28%
Carbohydrates 51g17%
Fiber 5g20%
Sugar 7g8%
Protein 18g36%
Vitamin A 5840IU117%
Vitamin C 32.5mg39%
Calcium 345mg35%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.