Creamy Garlic Mushroom Stuffed Shells Recipe

Introduction

These Creamy Garlic Mushroom Stuffed Shells are a comforting and flavorful vegetarian dish perfect for any night of the week. Jumbo pasta shells are generously filled with a rich mushroom and cheese mixture, baked in creamy Alfredo sauce until bubbly and golden.

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. Drain and set them aside to cool slightly.
2. Step 2: In a large bowl, combine the ricotta, grated Parmesan, cooked 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: Carefully stuff each cooked pasta shell with the mushroom and cheese filling, then place the shells side by side in the prepared baking dish.
5. Step 5: Pour the remaining 1 cup of Alfredo sauce over the stuffed shells. Sprinkle shredded mozzarella cheese evenly on top.
6. Step 6: Cover the baking 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 a fresh garlic flavor, substitute garlic powder with 2 cloves of minced fresh garlic added to the filling mixture.
• Add chopped spinach or kale to the filling for extra greens and nutrients.
• Use a blend of Italian cheeses like provolone or fontina for a deeper flavor.
• Serve with a sprinkle of fresh parsley or basil on top for a burst of color and freshness.

Storage

Store any 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 heated through, about 15-20 minutes. You can also microwave on medium power, stirring the cheese sauce occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these stuffed shells ahead of time?

Yes, you can prepare the shells and filling in advance and assemble them in the baking dish. Cover and refrigerate for up to 24 hours before baking as directed.

Can I use fresh mushrooms instead of cooked ones?

Yes, just sauté fresh mushrooms until they release their moisture and begin to brown, then let them cool before mixing into the filling to avoid excess liquid.

Creamy Garlic Mushroom Stuffed Shells Recipe

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★★★★★

4.8 from 128 reviews

A delicious and creamy baked pasta dish featuring jumbo shells stuffed with a savory mixture of ricotta cheese, Parmesan, and sautéed mushrooms, all topped with rich Alfredo sauce and melted mozzarella cheese. Perfect for a comforting dinner that combines hearty mushrooms and cheesy goodness in every bite.

• Author: Felix
• 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

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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, 1 cup for topping)
• 1/4 cup shredded mozzarella cheese

Instructions

1. Cook the pasta shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain well and set aside to cool slightly.
2. Prepare the 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 thoroughly to achieve a creamy yet firm filling.
3. Preheat the oven and prepare the baking dish: Preheat your oven to 375°F (190°C). Spread 1 cup of Alfredo sauce evenly on the bottom of a suitable baking dish to prevent sticking and add flavor.
4. Stuff the shells: Generously fill each cooked pasta shell with the mushroom and cheese mixture. Place each stuffed shell in the baking dish carefully, arranging them close together but not overlapping.
5. Add sauce and cheese topping: Pour the remaining 1 cup of Alfredo sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese on top to create a delicious golden crust when baked.
6. Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the filling to heat through.
7. Finish baking uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown on top.
8. Serve: Once baked, remove from the oven and allow to cool slightly before serving. Enjoy your creamy garlic mushroom stuffed shells warm.

Notes

• Make sure not to overcook the pasta shells during boiling as they will continue to cook in the oven.
• Use freshly grated Parmesan for better texture and flavor.
• Cook the mushrooms beforehand to remove excess moisture and enhance their flavor.
• You can add fresh garlic instead of powder for a stronger garlic flavor if preferred.
• Covering the dish with foil during the initial bake helps prevent the cheese from burning while heating through.
• This dish can be prepared a day ahead and baked just before serving.

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