Short Description
Creamy Garlic Mushroom Stuffed Shells are a decadent and savory dish that combines tender pasta shells filled with a rich, garlicky mushroom mixture, all smothered in a luscious, creamy sauce. Perfect for a comforting dinner or an impressive dish to serve guests.
Why Youโll Love This Recipe
This recipe is a must-try for pasta lovers and mushroom enthusiasts alike. The combination of creamy sauce, flavorful garlic, and earthy mushrooms creates a satisfying dish that’s both hearty and elegant. Itโs perfect for weeknight dinners, special occasions, or when youโre craving comfort food with a gourmet twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Jumbo pasta shells
- Olive oil
- Fresh mushrooms (such as cremini or button), finely chopped
- Garlic cloves, minced
- Ricotta cheese
- Parmesan cheese, grated
- Mozzarella cheese, shredded
- Heavy cream
- Fresh parsley, chopped
- Salt and black pepper to taste
Directions
- Preheat your oven to 375ยฐF (190ยฐC).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped mushrooms and cook until tender and browned, about 5-7 minutes.
- Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Season with salt and black pepper to taste.
- In a mixing bowl, combine the cooked mushroom mixture, ricotta cheese, Parmesan cheese, half of the shredded mozzarella, and chopped parsley.
- Stuff each cooked pasta shell with the creamy mushroom mixture and place them in a greased baking dish.
- Pour heavy cream evenly over the stuffed shells and sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Garnish with extra parsley before serving.
Servings and Timing
- Servings:ย 4-6
- Preparation Time:ย 20 minutes
- Cooking Time:ย 30 minutes
- Total Time:ย 50 minutes
Variations
- Add spinach or kale to the mushroom mixture for added greens.
- Use a blend of wild mushrooms for a more complex flavor.
- Substitute the heavy cream with a plant-based alternative for a vegan version.
- Incorporate cooked sausage or ground beef for a meaty twist.
- Add a dash of red pepper flakes for a subtle heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed shells in a baking dish, cover with foil, and warm in a 350ยฐF (175ยฐC) oven for 15-20 minutes or until heated through. You can also microwave individual portions for 2-3 minutes.
FAQs
How do I prevent the shells from sticking together?
After cooking the pasta shells, rinse them with cold water and drizzle a little olive oil to prevent sticking.
Can I make this dish ahead of time?
Yes, you can assemble the stuffed shells a day in advance and refrigerate until ready to bake.
What type of mushrooms works best for this recipe?
Cremini or button mushrooms are great, but feel free to use a mix of wild mushrooms for added depth.
Can I freeze Creamy Garlic Mushroom Stuffed Shells?
Yes, freeze the assembled, unbaked shells in a covered dish for up to 2 months. Thaw overnight in the fridge before baking.
How do I make this dish gluten-free?
Use gluten-free pasta shells available at most grocery stores.
Can I add meat to this recipe?
Absolutely! Cooked ground beef, sausage, or shredded chicken can be added to the filling.
What can I substitute for ricotta cheese?
Cottage cheese or mascarpone can be used as alternatives to ricotta.
How do I prevent the filling from being too runny?
Ensure the mushrooms are well-cooked to release their moisture, and drain any excess liquid before mixing with the cheese.
Is it possible to make this dish dairy-free?
Yes, use dairy-free cheeses and cream alternatives to make it dairy-free.
Can I add more vegetables to the filling?
Definitely. Finely chopped bell peppers, spinach, or zucchini can be added for extra nutrition.
Conclusion
Creamy Garlic Mushroom Stuffed Shells are a comforting, flavorful dish that’s perfect for any occasion. Whether you stick to the classic recipe or try some variations, this delicious meal is sure to impress family and friends. Enjoy the rich, creamy flavors and the satisfaction of a home-cooked Italian-inspired dish.
Print
Creamy Garlic Mushroom Stuffed Shells
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
These creamy garlic mushroom stuffed shells are rich, savory, and packed with flavor. Tender pasta shells are filled with a delicious mixture of sautรฉed mushrooms, garlic, ricotta, and parmesan, then baked in a creamy, cheesy sauce. Itโs the perfect comforting vegetarian dish thatโs easy enough for a weeknight dinner but impressive enough for guests.
Ingredients
- For the Filling:
- 20 jumbo pasta shells
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 cups mushrooms, finely chopped (cremini or button work well)
- 5 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente according to package instructions. Drain and set aside to cool slightly. - Prepare the Mushroom Filling:
In a large skillet, heat olive oil and butter over medium heat. Add the chopped mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes. Add the minced garlic, thyme, oregano, and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant. Season with salt and pepper to taste. Remove from heat and let cool slightly. - Mix the Filling:
In a large bowl, combine the cooked mushroom mixture with ricotta, mozzarella, Parmesan, beaten egg, and chopped parsley. Mix well until fully combined. - Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly until the sauce thickens, about 3-5 minutes. Stir in Parmesan cheese and season with salt and pepper to taste. Remove from heat. - Assemble the Dish:
Preheat the oven to 375ยฐF (190ยฐC). Spread a thin layer of the creamy sauce on the bottom of a 9×13-inch baking dish. Stuff each shell with the mushroom filling and arrange them in the dish. Pour the remaining sauce evenly over the stuffed shells. Sprinkle with mozzarella and Parmesan. - Bake:
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly. Broil for 2-3 minutes if you like a golden, crispy top. - Serve:
Garnish with extra chopped parsley and serve warm.
Notes
- You can add sautรฉed spinach to the filling for extra greens.
- For a vegan version, use plant-based ricotta, mozzarella, and a non-dairy cream sauce.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
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