Creamy White Wine Mushroom Stuffed Shells

Ingredients:

• 1 stick (8 tablespoons) of salted butter
• 3 cups of sliced shiitake or cremini mushrooms
• 2 teaspoons of dried thyme
• 2 cloves of chopped garlic
• 2 teaspoons of dried basil
• 2 teaspoons of dried oregano
• Kosher salt and black pepper
• 1/4 cup of all-purpose flour
• 2 cups of milk
• 2 cups of dry white wine or chicken broth
• 1 cup of shredded mozzarella cheese
• 3/4 cup of grated parmesan cheese
• 1 pound of jumbo pasta shells
• 2 cups of whole milk ricotta cheese
• 2 cups of shredded provolone cheese
• 2 (10 ounce) packages of frozen spinach, thawed and drained

Instructions:

1. Preheat the oven to 350°F and grease a 9×13 inch pan.
2. In a medium pot, melt 2 tablespoons of butter. Add the mushrooms and cook until golden. Stir in thyme, salt, and pepper, cooking until fragrant. Remove mushrooms from the skillet.
3. In the same skillet, melt the remaining 6 tablespoons of butter. Add garlic, basil, and oregano, cooking until fragrant. Whisk in flour and cook for about 1 minute. Pour in wine and milk, bringing to a boil and stirring for 1 minute. Remove from heat and stir in 1/2 cup mozzarella and 1/2 cup parmesan until smooth. Set aside.
4. Boil pasta in salted water until al dente according to package directions.
5. In a bowl, mix ricotta, provolone, and spinach.
6. Spread 1/3 of the cheese sauce in the bottom of the baking dish. Fill each shell with a tablespoon of ricotta mixture, placing in the dish. Sprinkle with 1/2 cup mozzarella, pour remaining cheese sauce over top. Add 1/4 cup parmesan and mushrooms. Cover and bake for 25 minutes, then uncover and bake for an additional 15-20 minutes. Serve with fresh thyme.