Creamy Garlic Mushroom Stuffed Shells
Delightfully stuffed jumbo pasta shells filled with a creamy, garlicky mushroom mixture and topped with melting cheese.
Ingredients
For the pasta and filling
- 12 pieces Jumbo pasta shells Large, ridged pasta that holds the filling beautifully.
- 8 ounces Button or cremini mushrooms Earthy and flavorful mushrooms for depth.
- 3 cloves Garlic Adds robust flavor and aroma.
- 8 ounces Cream cheese or ricotta cheese Creates a creamy base for the stuffing.
- 1/2 cup Parmesan cheese Sharp note to elevate the taste.
- 1 cup Mozzarella cheese For a gooey, stretchy texture.
- 1/2 cup Heavy cream or milk Adds richness to the sauce.
- 2 tablespoons Olive oil For sautéing.
- 1 teaspoon Salt Essential for seasoning.
- 1 teaspoon Black pepper Essential for seasoning.
- 2 tablespoons Fresh parsley For garnishing and freshness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a skillet, heat the olive oil over medium heat, add chopped garlic and sliced mushrooms, and sauté until mushrooms are browned and tender.
- In a mixing bowl, combine sautéed mushrooms, cream cheese (or ricotta), Parmesan cheese, salt, and pepper until well blended.
- Carefully fill each pasta shell with the mushroom filling, not overstuffing to prevent spilling.
- Pour a layer of heavy cream (or milk) in a baking dish, arrange the stuffed shells on top, open side up.
- Top with mozzarella cheese and sprinkle with parsley.
Baking
- Bake for 25-30 minutes, until bubbly and golden on top.
- Serve hot and enjoy!
Notes
Use a combination of mushrooms for more flavor. Add red pepper flakes for heat or sour cream for an extra creamy filling. Don't overcrowd the baking dish.