Description
Delightful creamy garlic mushroom stuffed shells bring Italian comfort right to your dinner table. Rich pasta pockets filled with earthy mushrooms and smooth garlic sauce promise a satisfying meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup cooked mushrooms
- 2 cups alfredo sauce
Cheese and Binding Ingredients:
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 egg
Seasoning Ingredients:
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook jumbo pasta shells in salted boiling water until al dente, approximately 8-9 minutes. Carefully drain and let cool on a clean kitchen towel.
- Sauté mushrooms in a skillet until they release moisture and turn golden brown, creating a rich, concentrated flavor.
- Mix ricotta, grated Parmesan, cooled mushrooms, beaten egg, garlic powder, salt, and black pepper in a mixing bowl until thoroughly combined.
- Heat oven to 375°F and prepare a baking dish by spreading a thin layer of Alfredo sauce across the bottom to prevent sticking.
- Using a spoon, generously fill each pasta shell with the mushroom-cheese mixture, ensuring each shell is packed completely.
- Arrange stuffed shells in a single layer within the prepared baking dish, nestling them close together.
- Drizzle remaining Alfredo sauce evenly over the shells, ensuring complete coverage.
- Sprinkle shredded mozzarella cheese across the top for a melty, golden finish.
- Cover the dish with aluminum foil and bake for 25 minutes to allow flavors to meld.
- Remove foil and continue baking for an additional 10 minutes until cheese turns bubbly and edges become crispy golden brown.
Notes
- Use whole wheat jumbo shells for a healthier, fiber-rich alternative that adds nutty depth to the dish.
- Sauté mushrooms with fresh thyme or rosemary to enhance their earthy flavor and create a more complex filling.
- For a gluten-free version, replace pasta shells with zucchini boats or large portobello mushroom caps as a low-carb substitute.
- Opt for plant-based ricotta and mozzarella to make this recipe completely vegetarian or vegan-friendly, maintaining the creamy texture and rich taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 65mg