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Spinach, Artichoke and Portobello Stuffed Pasta Shells with a Creamy Marsala Sauce | Go Go Go Gourmet @gogogogourmet

Stuffed Pasta Shells with Creamy Marsala Sauce

Author Jacqueline


  • 6 oz. jumbo pasta shells 1/2 box
  • 4 oz. sliced portobello mushrooms
  • 1 T butter
  • 1/2 cup previously frozen well drained chopped spinach
  • 3/4 cup roughly chopped artichokes
  • 15 oz ricotta cheese
  • 1 cup 6-Italian blend shredded cheese
  • For the sauce:
  • 1 shallot
  • 2 T butter
  • 1/3 cup marsala
  • 1 1/2 cups heavy cream


  • Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente. Drain and set aside to cool.
  • Heat 1 T butter and 1 T olive oil in a skillet over medium heat. Add the mushrooms and 1 tsp salt to the pan and saute until golden brown.
  • In a large mixing bowl, stir together the ricotta, spinach, artichoke hearts, mushrooms and cheese. Season with salt and pepper.
  • Spoon the filling into a large Ziploc bag with the tip cut off (large enough to let the vegetables pass through).
  • Set aside a 13 x9 baking dish. Squeeze the filling into the cooled pasta shells and add to the baking dish.
  • To make the sauce, melt the butter and 1 T olive oil to a medium-sized skillet. Add the shallots and saute until caramelized. Deglaze the pan with the wine, using a wooden spoon to scrape up browned bits off the bottom. When reduced by half, whisk in the cream and season with salt and pepper. Simmer until thickened.
  • Pour half the sauce over the prepared shells. Cover with foil and bake for 15-20 minutes, until filling is hot and bubbling. Serve with the remaining marsala sauce.