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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: 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

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!

Find it online: https://recipe.ukfinda.com/creamy-garlic-mushroom-stuffed-shells/