Creamy Garlic Mushroom Stuffed Shells
Discover a comforting Italian recipe with creamy ricotta, mushrooms, and Alfredo—perfect for any season!
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 9x13 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.