Creamy Garlic Mushroom Stuffed Shells Recipe

Introduction

This Creamy Garlic Mushroom Stuffed Shells recipe is a comforting, flavorful dish perfect for a cozy dinner. Jumbo pasta shells are filled with a rich mixture of ricotta, Parmesan, and sautéed mushrooms, then baked in 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. Drain them carefully and set aside to cool slightly.
2. Step 2: In a large bowl, combine the ricotta, Parmesan, cooked mushrooms, beaten egg, garlic powder, salt, and black pepper. Mix until well blended to form the filling.
3. Step 3: Preheat your oven to 375°F (190°C). Spread 1 cup of Alfredo sauce evenly over the bottom of a baking dish.
4. Step 4: Carefully stuff each cooked pasta shell with the mushroom and cheese filling, then arrange the stuffed shells in the baking dish on top of the sauce.
5. Step 5: Pour the remaining 1 cup of Alfredo sauce over the stuffed shells and sprinkle evenly with shredded mozzarella cheese.
6. Step 6: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes, until the cheese is bubbly and golden brown.

Tips & Variations

• For an extra burst of flavor, sauté the mushrooms with minced garlic and fresh herbs before mixing into the filling.
• To make it vegetarian, ensure the Alfredo sauce is made without chicken broth or animal products.
• Try adding spinach or artichoke hearts to the filling for a delicious twist.

Storage

Store leftover stuffed shells tightly covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave single portions until hot.

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 dish a day in advance, cover it tightly, and refrigerate before baking. Add a few extra minutes to the baking time if baking directly from cold.

What can I use instead of Alfredo sauce?

You can substitute with a tomato-based marinara sauce for a different flavor profile, although the dish will be less creamy and rich.

Creamy Garlic Mushroom Stuffed Shells Recipe

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Creamy Garlic Mushroom Stuffed Shells are a comforting and delicious Italian-inspired dish featuring jumbo pasta shells filled with a savory mixture of ricotta, Parmesan, and mushrooms, baked in a rich Alfredo sauce and topped with melted mozzarella cheese.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 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 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 and set them aside to cool slightly for easier handling.
2. Prepare Filling: In a large bowl, mix together the ricotta cheese, grated Parmesan cheese, finely chopped cooked mushrooms, beaten egg, garlic powder, salt, and black pepper until well combined to create a flavorful filling.
3. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread 1 cup of Alfredo sauce evenly on the bottom of a baking dish to prevent sticking and add flavor.
4. Stuff Shells: Using a spoon, generously fill each cooked pasta shell with the mushroom and cheese mixture. Place the stuffed shells carefully in the prepared baking dish in a single layer.
5. Add Sauce and Cheese: Pour the remaining 1 cup of Alfredo sauce evenly over the stuffed shells. Sprinkle shredded mozzarella cheese on top to create a creamy, golden crust when baked.
6. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the filling to set.
7. Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is bubbly and golden brown.

Notes

• For best texture, do not overcook the pasta shells when boiling; they should be firm to avoid becoming mushy after baking.
• You can substitute fresh garlic minced instead of garlic powder for a more robust garlic flavor.
• Feel free to add fresh herbs like parsley or basil to the filling for added freshness.
• Use homemade Alfredo sauce if preferred, or choose a high-quality store-bought variety for convenience.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

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