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Stuffed Pasta Shells

Stuffed Pasta Shells will become your new favourite! Delicious and filled with baby spinach, mushrooms and Violife Grated. Refine your cooking skills!

  • prep timeCooking time35 minutes
  • preparation timePrep time10 minutes
  • servingsServings4 portions
family favourite meals
family pasta recipes
recipe image Stuffed Pasta Shells
  • 1 pack Violife Grated Original
  • 18 jumbo pasta shells
  • 250 g baby spinach
  • 300 g mushrooms, thinly sliced
  • 800 g tomato sauce
  • 3 tbsp finely chopped fennel, divided
  • ½ cup dry white wine
  • 2 garlic cloves, chopped
  • 4 tbsp extra-virgin olive oil
  • 1 ½ tsp salt
  • 1 tsp freshly ground black pepper
  1. Cook shells in a large pot of boiling salted water for about 9 minutes (slightly undercooked). Drain and rinse with cold water.
  2. Meanwhile, heat oil in a large skillet. Add mushrooms and cook with black pepper and 1 tsp. salt, stirring occasionally. Reduce heat to medium, add wine, and cook stirring, until reduced by half. Add spinach and cook, stirring occasionally, until spinach is completely wilted. Transfer to a large bowl.
  3. Cook garlic with olive oil in a skillet over medium-high heat, stirring occasionally. Add tomato sauce and pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through.
  4. Add half of the Violife Grated to the mushroom mixture and stir to combine. Spoon about 2 tbsp of the mixture into each shell. Add the tomato sauce in a baking tray and submerge stuffed shells within. Sprinkle with the other half of the Violife Grated. Place in the oven at 160°C for 10-15 minutes.