Preheat the oven to 350° F. Grease a 9x13 inch pan.
Melt 2 tablespoons butter in a medium pot. Add the mushrooms.
Cook undisturbed for 5 minutes or until golden. Add the thyme, and a pinch each of salt and pepper. Cook 4-5 minutes, until fragrant.
Remove the mushrooms from the skillet.
To the skillet, add the reaming 6 tablespoons butter, the garlic, basil, oregano, and cook 30 seconds or until fragrant.
Whisk in the flour and cook for about 1 minute.
Add the Somerset Ridge Traminette Wine, then the milk.
Bring to a boil and stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese.
Stir until the cheese is fully melted and the sauce is smooth.
Set the cheese sauce aside.
Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.
In a bowl combine the ricotta, provolone, and spinach.
Spread 1/3 of the cheese sauce in the bottom of the prepared baking dish.
Working with one pasta shell at a time, spoon 1 tablespoon of the ricotta mix into each shell, placing the filled shell into the baking dish as you go.
Sprinkle over the mozzarella, pour the remaining cheese sauce over top. Top with a 1/4 cup of parmesan and then the mushrooms.
Cover and bake 25 minutes or until the top has bubbled up. Remove the foil and bake another 15-20 minutes.
Serve with fresh thyme.