Creamy Garlic Mushroom Shells

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Enjoy a delightful dish of creamy garlic mushroom stuffed shells, blending earthy mushrooms, ricotta, and smooth Alfredo sauce. Perfectly seasoned, the filling is wrapped in tender pasta shells, topped with melted mozzarella, and baked to golden perfection. Serve with fresh parsley or roasted veggies for a meal that's both comforting and indulgent!

Barbara Chef
Updated on Thu, 08 May 2025 13:38:34 GMT
A bowl of pasta with mushrooms and cheese. Pin it
A bowl of pasta with mushrooms and cheese. | gracefulflavors.com

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.
A bowl of pasta with mushrooms and cheese. Pin it
A bowl of pasta with mushrooms and cheese. | gracefulflavors.com

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.

A bowl of pasta with mushrooms and cheese. Pin it
A bowl of pasta with mushrooms and cheese. | gracefulflavors.com

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.

Creamy Garlic Mushroom Shells

Creamy mushroom-stuffed shells with Alfredo sauce.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Barbara

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (20 stuffed shells)

Dietary: Vegetarian

Ingredients

→ Filling Ingredients

01 1 cup ricotta cheese
02 1/2 cup grated Parmesan cheese
03 1 cup cooked mushrooms, finely chopped
04 1 egg, beaten
05 1 teaspoon garlic powder
06 1/2 teaspoon salt
07 1/2 teaspoon black pepper

→ Pasta and Topping Ingredients

08 20 jumbo pasta shells, cooked
09 2 cups Alfredo sauce, divided
10 1/4 cup shredded mozzarella cheese

Instructions

Step 01

Boil the jumbo pasta shells according to package instructions. Drain and set aside.

Step 02

In a large bowl, combine ricotta, Parmesan, cooked mushrooms, egg, garlic powder, salt, and black pepper. Mix until well incorporated.

Step 03

Preheat the oven to 190°C (375°F). Spread 1 cup of Alfredo sauce evenly on the bottom of a baking dish.

Step 04

Generously stuff each cooked pasta shell with the prepared mushroom mixture and arrange them in the baking dish.

Step 05

Pour the remaining Alfredo sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.

Step 06

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Notes

  1. For a pop of color, garnish with freshly chopped parsley before serving.

Tools You'll Need

  • Large pot for boiling pasta
  • Large mixing bowl
  • Baking dish
  • Aluminum foil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy ingredients like cheese and cream-based Alfredo sauce.
  • Contains eggs.
  • May contain gluten in pasta shells, not suitable for gluten-free diets unless using gluten-free pasta.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320.5
  • Total Fat: 17.8 g
  • Total Carbohydrate: 28.5 g
  • Protein: 14.3 g