Description
Jumbo pasta shells filled with creamy ricotta, Parmesan, and sautéed mushrooms, topped with Alfredo sauce and baked until bubbly — the ultimate comfort food.
Ingredients
- Jumbo pasta shells:20, cooked according to package instructions
- Ricotta cheese:1 cup, creamy base for the filling
- Grated Parmesan cheese:1/2 cup, for a sharp, nutty flavor
- Cooked mushrooms:1 cup, finely chopped
- Egg:1, beaten, to bind the filling
- Garlic powder:1 teaspoon, for a subtle garlic flavor
- Salt:1/2 teaspoon, to season
- Black pepper:1/2 teaspoon, for a touch of spice
- Alfredo sauce:2 cups, divided (1 cup for the base and 1 cup on top)
- Shredded mozzarella cheese:1/4 cup, to melt on top
Instructions
- Prepare the pasta: Cook the jumbo shells according to package directions, but reduce cooking time by 1 minute for a more al dente texture (they’ll continue cooking in the oven). Drain and rinse with cool water to stop cooking.
- Prepare the mushrooms: If starting with raw mushrooms, clean and finely chop them. Sauté in a skillet over medium heat until they release their moisture and become golden brown, about 5-7 minutes. This concentrates their flavor.
- Make the filling: In a large bowl, combine ricotta cheese, grated Parmesan, cooked mushrooms, beaten egg, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Prepare the baking dish: Spread 1 cup of Alfredo sauce on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Fill the shells: Carefully spoon the mushroom-cheese mixture into each pasta shell, filling them generously but not overstuffing. Place the filled shells into the prepared baking dish, open side up.
- Add sauce and cheese: Pour the remaining cup of Alfredo sauce over the stuffed shells, making sure to cover them evenly. Sprinkle the shredded mozzarella over the top.
- Bake: Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Rest and serve: Allow the creamy garlic mushroom shells to rest for 5 minutes before serving to let the flavors settle and make them easier to plate.
Notes
- These shells are perfect for make-ahead meals and freeze beautifully.
- Let the dish rest for 10 minutes before serving for cleaner presentation.
- For extra flavor, add a tablespoon of mascarpone cheese to the ricotta filling or a splash of white wine when sautéing mushrooms.
- Garnish with fresh herbs before serving and pair with a simple arugula salad or garlic bread.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 5 stuffed shells
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg
Keywords: stuffed shells, creamy mushroom pasta, vegetarian pasta, comfort food, easy baked pasta