Creamy Garlic Mushroom Shells (Print Version)
# 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:
01 -
Boil the jumbo pasta shells according to package instructions. Drain and set aside.
02 -
In a large bowl, combine ricotta, Parmesan, cooked mushrooms, egg, garlic powder, salt, and black pepper. Mix until well incorporated.
03 -
Preheat the oven to 190°C (375°F). Spread 1 cup of Alfredo sauce evenly on the bottom of a baking dish.
04 -
Generously stuff each cooked pasta shell with the prepared mushroom mixture and arrange them in the baking dish.
05 -
Pour the remaining Alfredo sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
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:
01 -
For a pop of color, garnish with freshly chopped parsley before serving.