Creamy Garlic Mushroom Stuffed Shells Recipe

Introduction

This Creamy Garlic Mushroom Stuffed Shells dish is a comforting and flavorful vegetarian meal perfect for any night of the week. Tender jumbo pasta shells are filled with a rich mixture of ricotta, Parmesan, and savory mushrooms, all baked in a luscious Alfredo sauce topped with melted mozzarella.

Ingredients

• 20 jumbo pasta shells, cooked according to package instructions
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cooked mushrooms, finely chopped
• 1 egg, beaten
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups Alfredo sauce, divided
• 1/4 cup shredded mozzarella cheese

Instructions

1. Step 1: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
2. Step 2: In a large bowl, combine ricotta cheese, grated Parmesan, cooked and chopped mushrooms, beaten egg, garlic powder, salt, and black pepper. Mix well to create the filling.
3. Step 3: Preheat your oven to 375°F (190°C). Spread 1 cup of Alfredo sauce evenly on the bottom of a baking dish.
4. Step 4: Stuff each pasta shell generously with the mushroom and cheese mixture, then arrange the stuffed shells in the baking dish over the sauce.
5. Step 5: Pour the remaining Alfredo sauce over the stuffed shells, then sprinkle shredded mozzarella cheese on top.
6. Step 6: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Tips & Variations

• For added depth, sauté the mushrooms with fresh garlic and herbs before mixing them into the filling.
• Try swapping the Alfredo sauce for marinara for a tomato-based version of this dish.
• Add fresh spinach or kale to the filling for extra color and nutrition.
• Use fresh mozzarella instead of shredded for a creamier topping.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes. You can also reheat individual portions in the microwave, covered, for 2-3 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the stuffed shells and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I freeze these stuffed shells?

Absolutely! Freeze the fully prepared dish before baking in a freezer-safe container. Thaw overnight in the refrigerator before baking as directed, adding a bit of extra time to ensure it’s heated through.

Creamy Garlic Mushroom Stuffed Shells Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

Creamy Garlic Mushroom Stuffed Shells combine tender jumbo pasta shells filled with a savory mixture of ricotta, Parmesan, and sautéed mushrooms, all baked in rich Alfredo sauce and topped with melted mozzarella cheese. This comforting Italian-inspired dish is perfect for a satisfying dinner that balances creamy textures and robust garlic flavors.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 20 jumbo pasta shells, cooked according to package instructions

Filling

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cooked mushrooms, finely chopped
• 1 egg, beaten
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Sauce and Topping

• 2 cups Alfredo sauce, divided (1 cup for the base and 1 cup on top)
• 1/4 cup shredded mozzarella cheese

Instructions

1. Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain well and set aside to cool slightly, ensuring they remain intact for stuffing.
2. Prepare Filling: In a large mixing bowl, combine the ricotta cheese, grated Parmesan, finely chopped cooked mushrooms, beaten egg, garlic powder, salt, and black pepper. Mix until all ingredients are well incorporated, forming a creamy, flavorful stuffing.
3. Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Spread 1 cup of Alfredo sauce evenly over the bottom of a baking dish to prevent sticking and add moisture.
4. Stuff Shells: Using a spoon, generously fill each cooked pasta shell with the mushroom and cheese mixture. Arrange the stuffed shells in a single layer in the prepared baking dish to ensure even baking.
5. Assemble & Bake: Pour the remaining 1 cup of Alfredo sauce over the arranged shells, then sprinkle the shredded mozzarella cheese on top. Cover the dish with aluminum foil to retain moisture and bake for 25 minutes.
6. Finish Baking: Remove the foil and continue baking for an additional 10 minutes until the cheese topping is bubbly and golden brown, signaling that the dish is perfectly cooked and ready to serve.

Notes

• Be sure to not overcook the pasta shells as they will continue cooking in the oven.
• The cooked mushrooms can be sautéed prior to mixing for enhanced flavor.
• Use fresh garlic minced instead of powder if preferred for a stronger garlic taste.
• Substitute Alfredo sauce with homemade white sauce for a fresher touch.
• To make it vegetarian, ensure the Alfredo sauce and cheeses do not contain animal-derived rennet.

Keywords: stuffed shells, mushroom stuffed pasta, creamy garlic pasta, baked pasta shells, vegetarian Italian recipe