Description
Succulent Garlic Mushroom Stuffed Shells deliver Italian comfort with a rich, earthy twist. Cheesy pasta pockets packed with savory mushroom goodness promise a delightful dinner that satisfies your craving for homemade comfort.
Ingredients
Scale
Main Ingredients:
- 20 jumbo pasta shells
- 1 cup (240 milliliters / 8 ounces) ricotta cheese
- 1 cup (240 milliliters / 8 ounces) cooked mushrooms, finely chopped
- 2 cups (480 milliliters / 16 ounces) Alfredo sauce
- 1/4 cup (60 milliliters / 2 ounces) shredded mozzarella cheese
Cheese Ingredients:
- 1/2 cup (120 milliliters / 4 ounces) grated Parmesan cheese
Seasoning Ingredients:
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare jumbo pasta shells by boiling in salted water for 8-10 minutes until al dente. Carefully drain and allow to cool on a clean kitchen towel.
- Sauté fresh mushrooms in olive oil until golden and moisture evaporates. Allow mushrooms to cool completely before incorporating into filling mixture.
- Create creamy filling by blending ricotta, grated Parmesan, cooled mushrooms, beaten egg, minced garlic, salt, and black pepper until smooth and well-integrated.
- Spread a thin layer of Alfredo sauce across the bottom of a ceramic baking dish to prevent sticking.
- Generously stuff each pasta shell with the mushroom-cheese mixture, ensuring they are fully but not overly packed.
- Arrange stuffed shells in a single layer within the prepared baking dish, nestling them close together.
- Drizzle remaining Alfredo sauce evenly over the stuffed shells, covering them completely.
- Sprinkle shredded mozzarella cheese across the top, creating a uniform cheese layer.
- Preheat oven to 375°F (190°C) and cover baking dish with aluminum foil to prevent excessive browning.
- Bake covered for 20 minutes, then remove foil and continue baking for additional 15 minutes until cheese is melted and edges are golden brown.
- Remove from oven and let rest for 5-7 minutes to allow flavors to settle and filling to set.
- Garnish with fresh chopped parsley and serve hot directly from baking dish.
Notes
- Make Shells Al Dente Cook pasta shells just until tender to prevent them from becoming mushy during baking, ensuring a perfect texture.
- Enhance Mushroom Flavor Sauté mushrooms with fresh thyme or rosemary before mixing into the filling to deepen their earthy, rich taste.
- Dairy-Free Alternative Replace ricotta and Parmesan with cashew-based cheese or tofu ricotta for a plant-based version that maintains creamy consistency.
- Prevent Dryness Cover the dish tightly with foil during initial baking to lock in moisture and prevent shells from drying out, creating a luscious, creamy result.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 405 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 95 mg