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Pasta Shells stuffed with spinach, mushrooms, and tomatoes

Stuffed Shells Florentine

Katerina | Diethood
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!
Servings : 6
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


  • 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


  • Preheat oven to 350F.
  • Cook Pasta Shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.
  • In a large skillet, melt 1/2 tablespoon butter over medium-high heat.
  • Add sliced mushrooms and cook for 5 minutes.
  • Stir in garlic; add remaining butter, and continue to cook for 1 minute.
  • Add in drained tomatoes.
  • Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.
  • 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.
  • Remove from heat. Taste for seasonings and adjust accordingly.
  • Drain shells and rinse with cold water; pat dry with paper towel.
  • Spread 1-cup marinara sauce on the bottom of a 9x13 baking dish.
  • Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.
  • Sprinkle the stuffed shells with shredded mozzarella cheese.
  • Bake for 20 to 25 minutes, or until bubbly.
  • Remove from oven.
  • Garnish with parsley and serve.


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.


Calories: 338 kcal | Carbohydrates: 51 g | Protein: 18 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 22 mg | Sodium: 643 mg | Potassium: 967 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 5840 IU | Vitamin C: 32.5 mg | Calcium: 345 mg | Iron: 4.5 mg | Net Carbs: 46 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian, Mediterranean
Keyword: easy pasta dinner, mushroom recipes, pasta recipes, spinach recipe, vegetarian dinners, vegetarian recipe