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Creamy Garlic Mushroom Stuffed Shells

Featured in Satisfying Hearty Mains.

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.

Clare Greco
Updated on Mon, 20 Jan 2025 15:54:08 GMT
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Creamy Garlic Mushroom Stuffed Shells | recipesbyclare.com

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.
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Creamy Garlic Mushroom Stuffed Shells | recipesbyclare.com

Garlic Mushroom Shells

Rich and creamy garlic mushroom stuffed shells baked to perfection in Alfredo sauce.

Prep Time
40 Minutes
Cook Time
35 Minutes
Total Time
75 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (20 stuffed shells)

Dietary: Vegetarian

Ingredients

01 20 jumbo pasta shells, cooked according to package instructions.
02 1 cup ricotta cheese.
03 1/2 cup grated Parmesan cheese.
04 1 cup cooked mushrooms, finely chopped.
05 1 egg, beaten.
06 2 cups Alfredo sauce.
07 1 tsp garlic powder.
08 1/2 tsp salt.
09 1/2 tsp black pepper.
10 1/4 cup shredded mozzarella cheese.

Instructions

Step 01

Cook the jumbo pasta shells according to package instructions. Drain and set aside.

Step 02

In a large bowl, mix ricotta cheese, grated Parmesan, chopped cooked mushrooms, egg, garlic powder, salt, and pepper until well combined.

Step 03

Spoon the mushroom mixture into each pasta shell, filling them generously.

Step 04

Preheat the oven to 375°F (190°C). Spread 1 cup of Alfredo sauce on the bottom of a baking dish.

Step 05

Arrange the stuffed shells in the baking dish. Pour the remaining 1 cup of Alfredo sauce over the shells.

Step 06

Sprinkle shredded mozzarella cheese over the top of the shells.

Step 07

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.

Step 08

Let the shells rest for 5 minutes before serving. Garnish with extra chopped parsley if desired.

Notes

  1. Using a mix of mushrooms (like shiitake, cremini, and button mushrooms) adds a deeper flavor.
  2. Serve this dish with roasted vegetables or a light side salad for a complete meal.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 15 g