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Creamy Garlic Mushroom Stuffed Shells

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  • Author: KimEasy
  • 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 sautéed mushrooms, garlic, ricotta, and parmesan, then baked in a creamy, cheesy sauce. It’s the perfect comforting vegetarian dish that’s easy enough for a weeknight dinner but impressive enough for guests.

Ingredients

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble the Dish:
    Preheat the oven to 375°F (190°C). 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.
  6. 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.
  7. Serve:
    Garnish with extra chopped parsley and serve warm.

Notes

  • You can add sautéed 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.

Find it online: https://newsvks.com/creamy-garlic-mushroom-stuffed-shells/