{"id":100,"date":"2004-10-23T15:33:31","date_gmt":"2004-10-23T02:33:31","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?p=100"},"modified":"2025-01-11T18:49:33","modified_gmt":"2025-01-11T05:49:33","slug":"porcini_and_spinach_stuffed_pasta_shells","status":"publish","type":"post","link":"https:\/\/shadowfoot.com\/recipe\/porcini_and_spinach_stuffed_pasta_shells\/","title":{"rendered":"Porcini and Spinach stuffed Pasta Shells"},"content":{"rendered":"\n<p>These Porcini and Spinach Stuffed Pasta Shells are a labour of love that delivers impressive results. Filled with a rich blend of ricotta, Romano, mushrooms, and spinach and baked in a savoury tomato and port sauce, they\u2019re a perfect centrepiece for a special dinner.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>Though stuffing the shells takes some effort, the creamy, flavorful filling and gooey mozzarella topping make it all worthwhile. This dish combines elegance and comfort in every bite, a guaranteed hit with guests.<\/p>\n\n\n\n<p>Serves 4<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>18 Large Pasta Shells<\/li>\n\n\n\n<li>20g dried Porcini Mushrooms<\/li>\n\n\n\n<li>\u00bd cup Port<\/li>\n\n\n\n<li>100g Ricotta Cheese<\/li>\n\n\n\n<li>50g grated Romano Cheese<\/li>\n\n\n\n<li>2 cups grated Mozzarella Cheese, divided<\/li>\n\n\n\n<li>1 Jar Pasta Sauce, pre-made <em>(I used garlic and red wine)<\/em><\/li>\n\n\n\n<li>Chopped Tomatoes<\/li>\n\n\n\n<li>\u00bd Onion, chopped<\/li>\n\n\n\n<li>Garlic, chopped<\/li>\n\n\n\n<li>150g Spinach, chopped <em>(I used free-flow frozen spinach)<\/em><\/li>\n\n\n\n<li>Parsley, chopped<\/li>\n\n\n\n<li>1 Egg<\/li>\n\n\n\n<li>Oil, for saut\u00e9ing<\/li>\n<\/ul>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Soak Mushrooms in Port.<\/li>\n\n\n\n<li>Cook shells halfway. Drain, and toss with a bit of olive oil to prevent sticking.<\/li>\n\n\n\n<li>Saut\u00e9 onion and garlic in olive oil until soft. <\/li>\n\n\n\n<li>Add spinach, and saut\u00e9 just until wilted. Set aside.<\/li>\n\n\n\n<li>Finely chop mushrooms, reserving port.<\/li>\n\n\n\n<li>Mix Pasta sauce, tomatoes, and Port (from mushrooms).<\/li>\n\n\n\n<li>In a large bowl, combine Ricotta, Egg, Romano, Parsley and 1 cup of Mozzarella; mix well.<\/li>\n\n\n\n<li>Stir in mushrooms and spinach and combine well. <\/li>\n\n\n\n<li>Season with salt and pepper.<\/li>\n<\/ol>\n\n\n\n<p><strong>Assemble<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat oven to 180\u00b0C. <\/li>\n\n\n\n<li>Coat the bottom of a baking pan with tomato sauce. <\/li>\n\n\n\n<li>Fill each shell to the top, and place in the pan. The easiest way to stuff the shells is to use a pastry bag with no tip attached. <\/li>\n\n\n\n<li>Place the filled shells in rows, touching. (If using a deep dish, the shells can be double-stacked.)<\/li>\n\n\n\n<li>When all shells are in the pan, cover with more sauce, and sprinkle with remaining mozzarella and a little more parsley.<\/li>\n\n\n\n<li>Cover with foil and bake for 30 minutes. <\/li>\n\n\n\n<li>Remove the cover and bake for an additional 30 minutes.<\/li>\n\n\n\n<li>Let stand 5 minutes before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>These Porcini and Spinach Stuffed Pasta Shells are a labour of love that delivers impressive results. Filled with a rich blend of ricotta, Romano, mushrooms, and spinach and baked in a savoury tomato and port sauce, they\u2019re a perfect centrepiece for a special dinner.<\/p>\n","protected":false},"author":1,"featured_media":203,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","_bluesky_dont_syndicate":"","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[18],"tags":[47,74,71,75,72,9,73,76],"class_list":["post-100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-garlic","tag-mozzarella","tag-mushroom","tag-pasta-sauce","tag-port","tag-ricotta","tag-romano","tag-spinach"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/pasta.webp?fit=1024%2C1024&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":726,"url":"https:\/\/shadowfoot.com\/recipe\/parmesan-chicken-thighs\/","url_meta":{"origin":100,"position":0},"title":"Parmesan Chicken Thighs","author":"Brian","date":"2 February 2025","format":false,"excerpt":"These Parmesan Chicken Thighs are tender, juicy, and coated in a rich tomato and herb sauce, finished with a melty cheese topping and a sprinkle of crispy fried shallots for added crunch. The combination of herbs, garlic, and Parmesan creates a comforting, flavour-packed dish that\u2019s perfect for any night of\u2026","rel":"","context":"In &quot;Poultry&quot;","block_context":{"text":"Poultry","link":"https:\/\/shadowfoot.com\/recipe\/category\/poultry\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/02\/img_9303-e1738439842185.webp?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/02\/img_9303-e1738439842185.webp?fit=1200%2C900&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/02\/img_9303-e1738439842185.webp?fit=1200%2C900&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/02\/img_9303-e1738439842185.webp?fit=1200%2C900&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/02\/img_9303-e1738439842185.webp?fit=1200%2C900&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":53,"url":"https:\/\/shadowfoot.com\/recipe\/vegetable-ricotta-filo-pie\/","url_meta":{"origin":100,"position":1},"title":"Vegetable Ricotta Filo Pie","author":"Brian","date":"16 May 2009","format":false,"excerpt":"This Vegetable Ricotta Filo Pie is the perfect way to use up leftover vegetables, creating a delicious and satisfying meal. With its crispy filo pastry and creamy ricotta filling, it\u2019s both charming and practical. The recipe forgives with quantities, letting you adapt based on what\u2019s in your fridge. Ingredients 1\u2026","rel":"","context":"In &quot;Experiments&quot;","block_context":{"text":"Experiments","link":"https:\/\/shadowfoot.com\/recipe\/category\/experiments\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":160,"url":"https:\/\/shadowfoot.com\/recipe\/crispy-pan-fried-gnocchi\/","url_meta":{"origin":100,"position":2},"title":"Crispy Pan-Fried Gnocchi","author":"Brian","date":"23 March 2013","format":false,"excerpt":"This Crispy Pan-Fried Gnocchi is a versatile and irresistible side dish, perfect for elevating any meal. Whether using homemade, fresh, or shelf-stable gnocchi, the result is golden, crispy perfection with a touch of garlic, chilli, and Parmesan. Pan-fried until golden brown, the gnocchi is tossed with infused garlic oil and\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/shadowfoot.com\/recipe\/category\/pasta\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8088\/8582405544_4a1152f797.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":161,"url":"https:\/\/shadowfoot.com\/recipe\/stuffed-chicken-thighs\/","url_meta":{"origin":100,"position":3},"title":"Olive, Feta, and Tomato Stuffed Chicken Thighs","author":"Brian","date":"23 March 2013","format":false,"excerpt":"These stuffed chicken thighs are packed with bold flavours. They combine feta, garlic, olives, and sun-dried tomatoes for a Mediterranean-inspired filling. The rich flavour of chicken thighs makes them the perfect choice for this deliciously satisfying dish. Rolled and roasted to perfection, these thighs are golden on the outside and\u2026","rel":"","context":"In &quot;Poultry&quot;","block_context":{"text":"Poultry","link":"https:\/\/shadowfoot.com\/recipe\/category\/poultry\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8521\/8581322013_b2c3ecf217.jpg?fit=500%2C374&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":171,"url":"https:\/\/shadowfoot.com\/recipe\/easy-self-saucing-ginger-pudding\/","url_meta":{"origin":100,"position":4},"title":"Easy Self-Saucing Ginger Pudding","author":"Brian","date":"19 May 2013","format":false,"excerpt":"This Ginger Pudding with Brown Sugar Sauce is a cosy, indulgent treat perfect for chilly evenings or special occasions. The tender, ginger-spiced pudding bakes in its luscious brown sugar sauce, creating a rich, flavorful, and wonderfully moist dessert. It is easily adaptable and can be baked in individual ramekins or\u2026","rel":"","context":"In &quot;Desserts&quot;","block_context":{"text":"Desserts","link":"https:\/\/shadowfoot.com\/recipe\/category\/sweet-things\/desserts\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7458\/8752640762_3fa704e2e5.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":156,"url":"https:\/\/shadowfoot.com\/recipe\/summer-dip\/","url_meta":{"origin":100,"position":5},"title":"Summer Dip","author":"Brian","date":"26 January 2013","format":false,"excerpt":"I discovered this recipe at my local Cypriot cheese maker. The key is the base and you can always substitute your favourite fresh salsa as the topping. 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