Spinach and Mushroom Stuffed Shells

Ingredients

• 1 1/2 tsp. 

  kosher salt, plus more for the pasta

• 12 oz. 

  jumbo pasta shells (25 to 30)

• 2 tbsp. 

  olive oil 

• 1 lb. 

  cremini mushrooms, thinly sliced 

• 2 tsp. 

  fresh thyme, chopped 

• 4 

  garlic cloves, minced

• 2 

  16-ounce containers whole-milk ricotta

• 3 

  scallions, chopped

• 1 

  large egg, beaten 

• 2 c. 

  shredded low-moisture mozzarella 

• 3/4 c. 

  grated parmesan

• Black pepper, to taste

• 2 tbsp. 

  salted butter

• 2 tbsp. 

  all-purpose flour

• 1/2 c. 

  dry white wine

• 3 c. 

  half-and-half

• 1 

  5-ounce package baby spinach, chopped

• 2 tsp. 

  grated lemon zest

• Green salad, for serving

Description

1. Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the pasta shells and cook 1 minute less than the package directs for al dente. Drain and spread out on a baking sheet.
2. 2Heat the olive oil in a large skillet over medium high heat. Add the mushrooms and cook, stirring occasionally, until browned, 4 to 6 minutes. Reduce the heat to medium; stir in the thyme and half of the garlic and cook until the garlic is just golden, about 1 minute. Scrape into a large bowl and let cool for a few minutes.
3. 3Add the ricotta, scallions, egg, 1 cup mozzarella and ½ cup parmesan to the mushrooms and stir to combine. Season with ½ teaspoon salt and a few grinds of pepper.
4. 4Melt the butter in a large saucepan over medium heat. Add the remaining garlic; cook until sizzling, 30 seconds. Add the flour and stir to make a paste. Cook 1 minute, then stir in the wine. Bring to a simmer, then whisk in the half-and-half. Return to a simmer and stir in the spinach. Cook until wilted, 3 minutes. Stir in the lemon zest and season with 1 teaspoon salt and a few grinds of pepper.
5. 5Spoon the mushroom filling into the shells.
6. 6Spread one-third of the cream sauce in a 9-by-13 inch baking dish. Arrange the shells in the dish. Ladle the remaining sauce on top. Sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan. Bake until bubbly, 25 to 30 minutes. Let rest for 15 minutes. Serve with salad.