There’s something truly magical about the scent of garlic and mushrooms sautéing together in a pan—it always takes me back to my grandmother’s kitchen in Tuscany. On chilly evenings or warm family gatherings, her Creamy Garlic Mushroom Stuffed Shells were always a favorite. Over the years, I’ve adapted her recipe with a modern twist—adding a velvety Alfredo sauce and a trio of cheeses for an irresistible baked pasta dish that’s perfect for any season.
Whether you’re planning a cozy dinner or hosting a summer soirée, these shells bring rich, savory comfort with every bite. Let me walk you through this delightfully cheesy, herbaceous Italian-inspired recipe that will make your kitchen smell divine and your guests ask for seconds.
Why You’ll Love These Creamy Garlic Mushroom Stuffed Shells
- Perfectly balanced: Earthy mushrooms, creamy ricotta, and sharp Parmesan bring deep, rich flavor.
- Great for any season: Light enough for a summer dinner, yet hearty for winter comfort.
- Easy to make ahead: Prep a day in advance and bake when ready to serve.
- Freezer-friendly: These shells freeze beautifully for future indulgence.
Ingredients
Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
- Jumbo pasta shells – 20, cooked al dente
- Ricotta cheese – 1 cup
- Grated Parmesan cheese – ½ cup
- Cooked mushrooms – 1 cup, finely chopped (cremini or button mushrooms work well)
- Egg – 1, beaten
- Garlic powder – 1 teaspoon (or 2 cloves fresh garlic, minced)
- Salt – ½ teaspoon
- Black pepper – ½ teaspoon
- Alfredo sauce – 2 cups (store-bought or homemade), divided
- Shredded mozzarella cheese – ¼ cup
- Fresh parsley – chopped, for garnish
Instructions
1. Prepare the Pasta
Cook the jumbo shells according to package instructions until al dente. Drain, rinse under cool water, and set aside to prevent sticking.
2. Make the Filling
In a large mixing bowl, combine:
- Ricotta
- Parmesan
- Finely chopped mushrooms
- Beaten egg
- Garlic powder (or fresh garlic)
- Salt and pepper
Mix until well combined.
3. Assemble the Dish
Preheat your oven to 375°F (190°C).
In a 9×13 baking dish, spread 1 cup of Alfredo sauce evenly across the bottom. Carefully stuff each shell with the creamy mushroom mixture and nestle them into the sauce-filled dish.
4. Top & Bake
Spoon the remaining Alfredo sauce over the shells. Sprinkle mozzarella cheese generously across the top.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is golden and bubbling.
5. Serve
Garnish with fresh parsley. Serve warm with roasted vegetables, a crisp salad, or garlic bread.
Variations and Tips
- Add spinach: Mix ½ cup of sautéed spinach into the filling for a green boost.
- Go spicy: Add a pinch of crushed red pepper flakes for a little heat.
- Homemade Alfredo: Elevate the flavor by making your own sauce with butter, cream, garlic, and Parmesan.
- Vegan version: Use plant-based ricotta and a cashew Alfredo sauce for a dairy-free delight.
Serving Suggestions
Pair these Creamy Garlic Mushroom Stuffed Shells with:
- A glass of chilled white wine (Pinot Grigio or Chardonnay)
- Rustic Italian bread with olive oil
- Roasted zucchini or balsamic-glazed carrots
This dish shines as a main course for a dinner party, date night, or a relaxed family meal.
Storage and Freezing
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze in a covered baking dish. Thaw overnight in the fridge and reheat at 350°F until warmed through.
Let’s Talk Mushrooms
The earthy depth of mushrooms makes this dish special. Cremini mushrooms offer a hearty texture, but feel free to use portobello for a meatier bite or wild mushrooms for extra depth. Just be sure to cook them down thoroughly to remove excess moisture before adding them to your ricotta mix.
Conclusion
Creamy Garlic Mushroom Stuffed Shells are a celebration of comfort, flavor, and the joy of sharing a homemade meal. With their creamy filling and garlicky undertones, these shells are a delicious way to bring the warmth of Italian cooking into your kitchen—no matter the season.
Creamy Garlic Mushroom Stuffed Shells
Ingredients
- 20 jumbo pasta shells cooked al dente
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup cooked mushrooms finely chopped (cremini or button mushrooms work well)
- 1 egg beaten
- 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups Alfredo sauce divided
- ¼ cup shredded mozzarella cheese
- Chopped fresh parsley for garnish
Instructions
Prepare the Pasta
- Cook the jumbo shells according to package instructions until al dente. Drain, rinse under cool water, and set aside to prevent sticking.
Make the Filling
In a large mixing bowl, combine:
- Ricotta
- Parmesan
- Finely chopped mushrooms
- Beaten egg
- Garlic powder (or fresh garlic)
- Salt and pepper
- Mix until well combined.
Assemble the Dish
- Preheat your oven to 375°F (190°C).
- In a 9×13 baking dish, spread 1 cup of Alfredo sauce evenly across the bottom. Carefully stuff each shell with the creamy mushroom mixture and nestle them into the sauce-filled dish.
Top & Bake
- Spoon the remaining Alfredo sauce over the shells. Sprinkle mozzarella cheese generously across the top.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is golden and bubbling.
Serve
- Garnish with fresh parsley. Serve warm with roasted vegetables, a crisp salad, or garlic bread.
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