Description
Creamy Garlic Mushroom Stuffed Shells are a comforting pasta dish that combines a creamy garlic sauce with sautéed mushrooms, all nestled inside jumbo shells.
Ingredients
Scale
- 20 to 25 jumbo pasta shells
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- 4 garlic cloves, minced
- 12 ounce mushrooms, finely chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 2 cup heavy cream
- 1 cup whole milk
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Begin by boiling the jumbo pasta shells according to the package directions until they are al dente. Drain the shells and rinse them with cool water to stop the cooking process.
- In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Then, stir in the chopped mushrooms and sauté for 6 to 8 minutes, or until the mushrooms are softened and lightly browned. Season the mushroom mixture with salt and pepper to taste.
- In a mixing bowl, combine the sautéed mushroom mixture with the ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Stir in the dried basil, dried oregano, and the optional red pepper flakes. Mix everything together until well combined.
- Using the same skillet you used for the mushrooms, add the heavy cream and whole milk. Bring the mixture to a simmer and let it cook for 4 to 5 minutes, stirring occasionally, until it has thickened slightly. Then, stir in the remaining Parmesan cheese. Season the sauce with salt and pepper to taste.
- Preheat your oven to 375°F. Spread a thin layer of the creamy sauce in the bottom of a baking dish. Carefully fill each cooked pasta shell with the mushroom-cheese filling and arrange them in the prepared baking dish. Pour the remaining creamy sauce over the stuffed shells, and then sprinkle the remaining shredded mozzarella cheese on top.
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 to 15 minutes, or until the sauce is bubbly and the top is golden brown.
- Once the Creamy Garlic Mushroom Stuffed Shells are out of the oven, garnish them with fresh chopped parsley. Serve the dish hot and enjoy.
Notes
To avoid making a mess while filling the pasta shells, use a small spoon or piping bag to carefully transfer the mushroom-cheese filling into each shell. This will ensure a neat and tidy appearance.
Be sure to cover the dish with foil for the first 20 minutes of baking to allow the shells to heat through and the sauce to thicken. Removing the foil during the last 10-15 minutes will give you that beautiful golden-brown top.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 40
- Saturated Fat: 20g
- Unsaturated Fat: 15
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg