Short Description
Creamy Garlic Mushroom Stuffed Shells are rich, comforting, and packed with flavor. Jumbo pasta shells are filled with a savory garlic mushroom and ricotta cheese mixture, then baked in a creamy Parmesan sauce until bubbly and golden. This indulgent dish is perfect for a cozy dinner, date night, or special occasion!
Why You’ll Love This Recipe
- Creamy, cheesy, and full of umami flavor
- Perfect for mushroom lovers with a rich garlic-Parmesan sauce
- Easy to prepare ahead of time for meal prep or special occasions
- Comforting and satisfying—a great vegetarian main dish
- Pairs beautifully with garlic bread and a side salad
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pasta:
- Jumbo pasta shells
- Salt (for boiling water)
For the Mushroom Filling:
- Olive oil
- Butter
- Mushrooms (cremini, button, or shiitake), finely chopped
- Garlic, minced
- Ricotta cheese
- Parmesan cheese, grated
- Mozzarella cheese, shredded
- Egg
- Fresh parsley, chopped
- Salt and black pepper
For the Creamy Garlic Sauce:
- Butter
- Garlic, minced
- Heavy cream (or half-and-half for a lighter version)
- Parmesan cheese, grated
- Vegetable or chicken broth
- Nutmeg (optional, for depth of flavor)
- Salt and black pepper
For Garnish (Optional):
- Extra Parmesan cheese
- Chopped parsley
- Red pepper flakes
Directions
Step 1: Cook the Pasta Shells
- Bring a large pot of salted water to a boil.
- Cook the jumbo shells until al dente (about 1–2 minutes less than package instructions).
- Drain and set aside to cool.
Step 2: Make the Mushroom Filling
- Heat olive oil and butter in a pan over medium heat.
- Add chopped mushrooms and cook for 5–7 minutes until tender.
- Stir in garlic, salt, and black pepper and cook for 1 more minute.
- Transfer to a bowl and let cool slightly.
- Mix in ricotta, Parmesan, mozzarella, egg, and parsley.
Step 3: Prepare the Creamy Garlic Sauce
- In the same pan, melt butter over medium-low heat.
- Add garlic and cook for 1 minute until fragrant.
- Stir in heavy cream and broth, then let simmer for 3–4 minutes.
- Add Parmesan cheese, nutmeg (if using), salt, and pepper. Stir until smooth.
Step 4: Stuff and Bake
- Preheat oven to 375°F (190°C).
- Pour half of the garlic sauce into a greased baking dish.
- Fill each pasta shell with the mushroom-ricotta mixture and place in the dish.
- Pour the remaining sauce over the shells and sprinkle with extra mozzarella or Parmesan.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes, until bubbly and golden.
Step 5: Serve and Enjoy
- Garnish with fresh parsley and red pepper flakes.
- Serve hot with garlic bread or a crisp side salad.
Servings and Timing
- Servings: 4–6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Spinach & Mushroom: Stir in chopped spinach for extra greens.
- Truffle Flavor: Add a drizzle of truffle oil to the sauce.
- Meaty Version: Mix in cooked Italian sausage or shredded chicken.
- Vegan Option: Use dairy-free ricotta, plant-based milk, and nutritional yeast.
- Gluten-Free: Use gluten-free pasta shells.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Assemble the dish (without baking) and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 40 minutes.
- Reheating: Warm in the oven at 350°F (175°C) for 10–15 minutes, or microwave in 30-second intervals.
FAQs
Can I use a different type of cheese?
Yes! Try goat cheese, feta, or fontina for a unique twist.
What’s the best pasta for this recipe?
Jumbo shells work best, but you can also use manicotti or cannelloni.
Can I make this ahead of time?
Yes! Assemble the stuffed shells and refrigerate up to 24 hours before baking.
How do I prevent the shells from sticking?
Toss them with a little olive oil after draining.
Can I use pre-sliced mushrooms?
Yes! But finely chop them for the best texture.
What side dishes go well with this?
Try it with garlic bread, roasted vegetables, or a fresh green salad.
How do I make the sauce thicker?
Simmer longer or stir in a slurry of cornstarch and water.
Can I use milk instead of heavy cream?
Yes, but the sauce will be less rich and creamy.
Is this dish spicy?
No, but you can add red pepper flakes for a kick.
Can I use jarred Alfredo sauce instead?
Yes! For a shortcut, replace the homemade sauce with store-bought Alfredo sauce.
Conclusion
Creamy Garlic Mushroom Stuffed Shells are a comforting, rich, and satisfying dish that’s perfect for any occasion. Whether you’re a mushroom lover or just craving a creamy pasta dish, this recipe delivers flavor and indulgence in every bite. Try it today and enjoy a cozy, restaurant-quality meal at home!
Print
Creamy Garlic Mushroom Stuffed Shells
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Description
These Creamy Garlic Mushroom Stuffed Shells are filled with savory mushrooms, ricotta, and Parmesan cheese, then baked in a luscious garlic cream sauce. This comforting, vegetarian pasta dish is perfect for weeknight dinners or special occasions!
Ingredients
For the Pasta Shells:
- 20 jumbo pasta shells (about half a box, cooked al dente)
For the Mushroom Filling:
- 2 tablespoons olive oil or butter
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 8 oz (225g) mushrooms (cremini or button, finely chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1 cup ricotta cheese (or cottage cheese for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1 egg (optional, helps bind the filling)
For the Garlic Cream Sauce:
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1/2 cup heavy cream (optional, for a richer sauce)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
For Topping:
- 1/2 cup shredded mozzarella cheese (for melting on top)
- Fresh parsley (for garnish, optional)
Instructions
1. Cook the Pasta Shells
- Bring a large pot of salted water to a boil.
- Cook the jumbo pasta shells according to package instructions until al dente.
- Drain and set aside to cool.
2. Make the Mushroom Filling
- Heat olive oil or butter in a large skillet over medium heat.
- Add onions and cook for 2-3 minutes until softened.
- Stir in garlic, mushrooms, salt, pepper, and thyme. Sauté for 5-7 minutes until mushrooms are tender and any liquid has evaporated.
- Remove from heat and let cool slightly.
- In a bowl, mix ricotta, Parmesan, and egg (if using). Stir in the cooked mushroom mixture.
3. Make the Garlic Cream Sauce
- In a saucepan, melt butter over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Whisk in flour and cook for 1 minute to remove raw flour taste.
- Slowly pour in milk and heavy cream, whisking constantly until smooth.
- Add salt, black pepper, and Parmesan cheese, stirring until the sauce thickens.
4. Assemble the Stuffed Shells
- Preheat oven to 375°F (190°C).
- Spread 1 cup of garlic cream sauce on the bottom of a 9×13-inch baking dish.
- Stuff each cooked shell with about 2 tablespoons of the mushroom-ricotta filling and place in the dish.
- Pour the remaining garlic cream sauce over the shells.
- Sprinkle mozzarella cheese on top.
5. Bake & Serve
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for 10 more minutes, until cheese is bubbly and golden.
- Garnish with fresh parsley and serve hot!
Notes
- Want extra texture? Add chopped spinach or sun-dried tomatoes to the filling.
- Make it ahead: Assemble the dish and refrigerate for up to 24 hours before baking.
- Prefer a tomato-based version? Swap the cream sauce for marinara sauce!