Creamy Garlic Mushroom Shells

This creamy garlic mushroom stuffed shells recipe transforms everyday ingredients into an impressive dish that will have everyone asking for seconds. The jumbo pasta shells cradle a savory mushroom and ricotta filling, all blanketed in velvety Alfredo sauce and melted cheese for the ultimate comfort food experience.

I created this recipe when hosting a dinner party for friends with varying dietary preferences. The empty dish at the end of the night and requests for the recipe confirmed it was a winner across the board.

Ingredients

• Jumbo pasta shells: 20, cooked according to package instructions for the perfect vessel to hold the creamy filling
• Ricotta cheese: 1 cup, provides the creamy base look for whole milk ricotta for the richest flavor
• Grated Parmesan cheese: 1/2 cup, adds a sharp nutty depth freshly grated works best
• Cooked mushrooms: 1 cup finely chopped for earthy flavor and meaty texture
• Egg: 1 beaten, acts as the binding agent ensuring your filling stays together
• Garlic powder: 1 teaspoon, infuses the filling with aromatic flavor
• Salt: 1/2 teaspoon, enhances all the other flavors
• Black pepper: 1/2 teaspoon, adds a subtle warmth
• Alfredo sauce: 2 cups, brings everything together with creamy richness
• Shredded mozzarella cheese: 1/4 cup, creates that irresistible golden bubbly top

Step-by-Step Instructions

Prepare the shells:

Cook jumbo pasta shells according to package directions but aim for al dente since they'll continue cooking in the oven. After draining rinse with cool water to prevent sticking and make them easier to handle when stuffing.

Create the filling:

Combine ricotta Parmesan cooked mushrooms beaten egg garlic powder salt and pepper in a large bowl. Mix thoroughly until all ingredients are evenly incorporated. The consistency should be thick but still easy to spoon into the shells.

Prepare the baking dish:

Preheat your oven to 375°F and spread 1 cup of Alfredo sauce evenly across the bottom of your baking dish. This prevents the shells from sticking and adds flavor to the pasta as it bakes.

Stuff the shells:

Hold each shell open with your fingers and use a spoon to fill it generously with the mushroom mixture. Don't be afraid to really pack it in there as the filling won't expand much during baking. Arrange filled shells in the prepared baking dish.

Add the final touches:

Pour the remaining cup of Alfredo sauce over the stuffed shells ensuring each one gets a good coating. Sprinkle the mozzarella cheese evenly across the top for that perfect golden finish.

Bake to perfection:

Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for another 10 minutes until the cheese is bubbling and developing golden brown spots. Let rest for 5 minutes before serving to allow the filling to set.

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The mushrooms are truly the star of this dish. I discovered that sautéing them with a touch of butter and letting them cook until all moisture evaporates concentrates their flavor tremendously. My husband who claimed to dislike mushrooms was caught sneaking seconds of these shells.

Perfect Pairings

These stuffed shells deserve complementary sides that enhance without overwhelming. A simple arugula salad dressed with lemon and olive oil provides a peppery freshness that cuts through the richness. Garlic bread is always welcome to soak up extra sauce though the shells do that job beautifully on their own. For a special occasion a glass of crisp Pinot Grigio or light Chardonnay complements the creamy profile wonderfully.

Mushroom Magic

The type of mushrooms you choose can completely transform this dish. Button mushrooms provide a mild approachable flavor while cremini offer a slightly deeper earthiness. For a luxury version incorporate some rehydrated porcini or shiitake mushrooms. Whatever variety you select make sure to cook them properly first. Sauté until golden brown and all moisture has evaporated to prevent watery filling. This concentrating process intensifies the umami quality that makes this vegetarian dish so satisfying.

Storage and Reheating

Leftovers stay delicious for up to four days when refrigerated in an airtight container. The flavors actually develop further overnight making this dish possibly even better the next day. To reheat cover with foil and warm in a 350°F oven for about 20 minutes or until heated through. Avoid microwave reheating if possible as it can make the pasta rubbery and cause the sauce to separate. For frozen shells thaw overnight in the refrigerator before reheating for best results.

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Frequently Asked Questions

→ Can I use a different type of mushroom?

Yes, you can use any type of mushroom you prefer, such as cremini, shiitake, or portobello.

→ How do I prevent the shells from breaking during boiling?

Cook the pasta shells just until al dente and gently handle them to avoid breaking.

→ Can I prepare this dish in advance?

Yes, you can assemble the stuffed shells ahead of time and store them in the refrigerator. Bake as instructed when ready to serve.

→ What can I use instead of Alfredo sauce?

You can substitute Alfredo sauce with marinara, bechamel, or any creamy sauce that complements the flavors.

→ Can I make this dish vegetarian?

The dish is already vegetarian-friendly as it doesn't include any meat.