Creamy Garlic Mushroom Stuffed Shells Recipe

Introduction

Creamy Garlic Mushroom Stuffed Shells are a comforting and flavorful vegetarian dish perfect for any occasion. Tender jumbo pasta shells are filled with a rich mixture of cheeses and savory mushrooms, then baked in a luscious Alfredo sauce topped with melted mozzarella. This recipe is easy to make and sure to please the whole family.

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, mix together the ricotta, Parmesan, cooked mushrooms, beaten egg, garlic powder, salt, and black pepper until well combined 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 them in the baking dish over the sauce.
5. Step 5: Pour the remaining 1 cup of Alfredo sauce over the filled shells, then sprinkle the shredded mozzarella cheese on top.
6. Step 6: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes or until the cheese is bubbly and golden brown.

Tips & Variations

• Use fresh mushrooms sautéed with a little garlic for extra flavor instead of pre-cooked ones.
• Substitute spinach or kale for mushrooms to add some greens to the filling.
• For a spicier kick, add a pinch of crushed red pepper flakes to the filling mix.
• Try using a homemade Alfredo sauce or a good-quality store-bought one for best results.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil for about 15-20 minutes, or until warmed through. You can also freeze the assembled, unbaked shells; thaw overnight before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of jumbo shells?

Jumbo shells are ideal for stuffing, but if unavailable, you can use large pasta shapes like manicotti or large rigatoni as a substitute.

Is this recipe suitable for vegetarians?

Yes, this recipe contains no meat and is perfect for vegetarians. Just ensure your Alfredo sauce and cheeses do not contain animal-derived rennet if you follow a strict vegetarian diet.

Creamy Garlic Mushroom Stuffed Shells Recipe

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4.4 from 140 reviews

Creamy Garlic Mushroom Stuffed Shells are a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a savory mixture of ricotta, Parmesan, and finely chopped cooked mushrooms. The shells are baked in rich Alfredo sauce, topped with melted mozzarella cheese, creating a luscious, flavorful entree perfect for family dinners or special occasions.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 to 6 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 base, 1 cup for topping)
• 1/4 cup shredded mozzarella cheese

Instructions

1. Cook Pasta Shells: Boil the jumbo pasta shells following the package directions until al dente. Drain well and set aside to cool slightly, ensuring they are ready to be stuffed.
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 thoroughly until all ingredients are well incorporated to create a creamy filling.
3. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Pour 1 cup of Alfredo sauce evenly over the bottom of a baking dish, spreading it to create a flavorful base layer.
4. Stuff Shells: Generously fill each cooked pasta shell with the prepared mushroom and cheese filling. Arrange the stuffed shells in the baking dish on top of the Alfredo sauce in a single layer for even baking.
5. Add Sauce and Cheese Topping: Pour the remaining 1 cup of Alfredo sauce evenly over the arranged shells. Sprinkle the shredded mozzarella cheese over the top to add a bubbly, golden finish.
6. Bake Covered: Cover the baking dish tightly with aluminum foil to retain moisture. Bake in the preheated oven for 25 minutes to allow the flavors to meld and the filling to set.
7. Bake Uncovered: Remove the foil and continue baking uncovered for an additional 10 minutes, or until the cheese is bubbly, melted, and has a beautiful golden-brown color.
8. Serve: Allow the baked stuffed shells to cool for a few minutes before serving warm, ensuring a creamy and satisfying pasta dish.

Notes

• You can substitute Alfredo sauce with a homemade version or use marinara for a tomato-based variation.
• The cooked mushrooms can be sautéed for added flavor before mixing into the filling.
• For a vegetarian dish, ensure the Alfredo sauce contains no animal-derived ingredients or use a plant-based alternative.
• Leftover stuffed shells can be refrigerated for up to 3 days and reheated in the oven.
• Adding fresh herbs like basil or parsley on top before serving adds freshness and color.

Keywords: Stuffed Shells, Creamy Garlic, Mushroom Pasta, Baked Pasta, Italian Dinner, Vegetarian Recipe, Alfredo Sauce Pasta