Creamy Garlic Mushroom Stuffed Shells

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

  1. Bring a large pot of salted water to a boil.
  2. Cook the jumbo shells until al dente (about 1–2 minutes less than package instructions).
  3. Drain and set aside to cool.

Step 2: Make the Mushroom Filling

  1. Heat olive oil and butter in a pan over medium heat.
  2. Add chopped mushrooms and cook for 5–7 minutes until tender.
  3. Stir in garlic, salt, and black pepper and cook for 1 more minute.
  4. Transfer to a bowl and let cool slightly.
  5. Mix in ricotta, Parmesan, mozzarella, egg, and parsley.

Step 3: Prepare the Creamy Garlic Sauce

  1. In the same pan, melt butter over medium-low heat.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in heavy cream and broth, then let simmer for 3–4 minutes.
  4. Add Parmesan cheese, nutmeg (if using), salt, and pepper. Stir until smooth.

Step 4: Stuff and Bake

  1. Preheat oven to 375°F (190°C).
  2. Pour half of the garlic sauce into a greased baking dish.
  3. Fill each pasta shell with the mushroom-ricotta mixture and place in the dish.
  4. Pour the remaining sauce over the shells and sprinkle with extra mozzarella or Parmesan.
  5. Cover with foil and bake for 20 minutes.
  6. Remove foil and bake for another 10 minutes, until bubbly and golden.

Step 5: Serve and Enjoy

  1. Garnish with fresh parsley and red pepper flakes.
  2. 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!

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Creamy Garlic Mushroom Stuffed Shells

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 46 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

Units Scale

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

  1. Bring a large pot of salted water to a boil.
  2. Cook the jumbo pasta shells according to package instructions until al dente.
  3. Drain and set aside to cool.

2. Make the Mushroom Filling

  1. Heat olive oil or butter in a large skillet over medium heat.
  2. Add onions and cook for 2-3 minutes until softened.
  3. Stir in garlic, mushrooms, salt, pepper, and thyme. Sauté for 5-7 minutes until mushrooms are tender and any liquid has evaporated.
  4. Remove from heat and let cool slightly.
  5. In a bowl, mix ricotta, Parmesan, and egg (if using). Stir in the cooked mushroom mixture.

3. Make the Garlic Cream Sauce

  1. In a saucepan, melt butter over medium heat.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Whisk in flour and cook for 1 minute to remove raw flour taste.
  4. Slowly pour in milk and heavy cream, whisking constantly until smooth.
  5. Add salt, black pepper, and Parmesan cheese, stirring until the sauce thickens.

4. Assemble the Stuffed Shells

  1. Preheat oven to 375°F (190°C).
  2. Spread 1 cup of garlic cream sauce on the bottom of a 9×13-inch baking dish.
  3. Stuff each cooked shell with about 2 tablespoons of the mushroom-ricotta filling and place in the dish.
  4. Pour the remaining garlic cream sauce over the shells.
  5. Sprinkle mozzarella cheese on top.

5. Bake & Serve

  1. Cover with foil and bake for 20 minutes.
  2. Remove foil and bake for 10 more minutes, until cheese is bubbly and golden.
  3. 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!

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