Description
These Creamy Garlic Mushroom Stuffed Shells are the perfect comfort food—rich, cheesy, and packed with earthy mushroom flavor. The combination of tender pasta shells, creamy ricotta, and a luscious garlic-infused sauce makes this a dish you’ll want to make again and again.
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Ingredients
For the Stuffed Shells:
- Jumbo Pasta Shells (12–15 shells) – The perfect shape for stuffing.
- Ricotta Cheese (1 cup) – Makes the filling creamy and rich.
- Mozzarella Cheese (1 cup, shredded) – Adds gooey, melty goodness.
- Parmesan Cheese (½ cup, grated) – Enhances the flavor with a salty bite.
- Mushrooms (2 cups, finely chopped) – Any variety works (button, cremini, or portobello).
- Garlic (3 cloves, minced) – Brings deep savory flavor.
- Spinach (1 cup, chopped, optional) – Adds freshness and nutrition.
- Egg (1 large) – Helps bind the filling.
- Salt & Black Pepper (to taste) – Enhances all the flavors.
- Olive Oil (1 tbsp) – For sautéing the mushrooms and garlic.
For the Garlic Cream Sauce:
- Butter (3 tbsp) – Creates a rich base.
- Garlic (4 cloves, minced) – The star of the sauce.
- Heavy Cream (1 cup) – Makes the sauce smooth and velvety.
- Chicken or Vegetable Broth (½ cup) – Adds depth to the sauce.
- Parmesan Cheese (½ cup, grated) – Gives the sauce a savory kick.
- Salt & Black Pepper (to taste) – Balances the flavors.
- Fresh Parsley (for garnish, optional) – Adds a pop of color.
Instructions
Step 1: Cook the Pasta Shells
- Boil the jumbo shells in salted water until just al dente. Drain and set aside.
Step 2: Prepare the Mushroom Filling
- Heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 5–7 minutes until golden brown.
- Add minced garlic and cook for 1 minute until fragrant. Stir in spinach (if using) and cook until wilted. Remove from heat.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, sautéed mushrooms, egg, salt, and black pepper. Mix well.
Step 3: Stuff the Shells
- Spoon the filling into each cooked pasta shell and place them in a greased baking dish.
Step 4: Make the Garlic Cream Sauce
- In a saucepan, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Pour in heavy cream and broth, whisking constantly. Simmer for 3–4 minutes until slightly thickened.
- Stir in Parmesan cheese, salt, and black pepper. Whisk until smooth.
Step 5: Bake & Serve
- Pour the garlic cream sauce over the stuffed shells. Cover with foil and bake at 375°F (190°C) for 20 minutes.
- Remove foil, sprinkle extra mozzarella on top, and bake for 5 more minutes until bubbly.
- Garnish with fresh parsley and serve warm!
Notes
- Cook Pasta Al Dente: The shells will continue to soften while baking.
- Don’t Overfill: Leave a little space for the filling to expand.
- Use Freshly Grated Cheese: It melts better and gives the best texture.
- Make Ahead: Assemble and refrigerate overnight, then bake when ready.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Italian-American