These Creamy Garlic Mushroom Stuffed Shells bring together a rich and earthy mushroom filling with creamy Alfredo sauce for the perfect pasta bake. Each shell is generously filled with ricotta, Parmesan, and seasoned mushrooms, then topped with mozzarella and baked to golden perfection. This dish is not only easy to prepare but also a crowd-pleaser for any dinner table. Pair with a light salad or roasted vegetables for a complete meal.
If you're a fan of creamy pasta dishes, these Creamy Garlic Mushroom Stuffed Shells are the perfect treat. The rich, earthy flavors of mushrooms, combined with garlic and cheese, create a delicious filling that’s stuffed into jumbo pasta shells and smothered in a luxurious Alfredo sauce. Baked until golden and bubbly, this dish is both comforting and satisfying.
INGREDIENTS
- Jumbo pasta shells: 20, cooked according to package instructions
- Ricotta cheese: 1 cup, creamy base for the filling
- Grated Parmesan cheese: 1/2 cup, for a sharp, nutty flavor
- Cooked mushrooms: 1 cup, finely chopped
- Egg: 1, beaten, to bind the filling
- Garlic powder: 1 teaspoon, for a subtle garlic flavor
- Salt: 1/2 teaspoon, to season
- Black pepper: 1/2 teaspoon, for a touch of spice
- Alfredo sauce: 2 cups, divided (1 cup for the base and 1 cup on top)
- Shredded mozzarella cheese: 1/4 cup, to melt on top
INSTRUCTIONS
- Step 1:
- Boil the jumbo pasta shells according to the package instructions. Drain and set them aside.
- Step 2:
- In a large bowl, combine the ricotta, Parmesan, cooked mushrooms, egg, garlic powder, salt, and black pepper to create the filling.
- Step 3:
- Preheat the oven to 375°F (190°C). Spread 1 cup of Alfredo sauce on the bottom of a baking dish.
- Step 4:
- Generously stuff each pasta shell with the mushroom mixture and place them in the baking dish.
- Step 5:
- Pour the remaining Alfredo sauce over the top of the shells and sprinkle with mozzarella cheese.
- Step 6:
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving and Storage Tips
- Allow the dish to rest for 5 minutes before serving. Garnish with chopped parsley if desired.
- Leftover shells can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.
Helpful Notes
- Experiment with different types of mushrooms for a deeper flavor, such as shiitake or portobello.
- For a lighter version, try using half Alfredo sauce and half marinara sauce.
Tips from Well-Known Chefs
- Chef Lidia Bastianich suggests adding a touch of nutmeg to the ricotta mixture for an extra layer of flavor.