Description
Creamy Garlic Mushroom Stuffed Shells
This delicious Italian-inspired dish combines the earthy flavors of mushrooms with creamy cheese, all nestled in tender pasta shells and topped with rich Alfredo sauce. Perfect for a cozy family dinner or an impressive meal for guests, these stuffed shells are both comforting and full of flavor. The addition of ricotta and Parmesan makes the filling irresistible, while mozzarella on top provides a golden, cheesy finish. Serve with a simple green salad and crusty bread to make it a complete meal.
20 jumbo pasta shells, cooked
1 cup ricotta cheese
1/2 cup grated Parmesan
1 cup cooked mushrooms, finely chopped
1 egg, beaten
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 cups Alfredo sauce, divided
1/4 cup shredded mozzarella
Directions:
1. Preheat oven to 375°F. Cook shells, drain, and set aside.
2. Mix ricotta, Parmesan, mushrooms, egg, garlic powder, salt, and pepper.
3. Spread 1 cup Alfredo sauce in baking dish. Stuff shells with filling, place in dish.
4. Top with remaining Alfredo sauce and mozzarella.
5. Cover and bake 25 min, uncover and bake 10 min more.
Prep Time: 40 mins
Kcal: 400 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed shells every time. First, preheat your oven to 375°F (190°C). Cook the 20 jumbo pasta shells according to package directions until al dente, then drain and arrange them on a baking sheet to cool and prevent sticking. While they cool, prepare the filling. In a large mixing bowl, thoroughly combine 1 cup of ricotta cheese, 1/2 cup of grated Parmesan, 1 cup of finely chopped cooked mushrooms, 1 beaten egg, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Ensure the mixture is uniform.
Next, spread 1 cup of the Alfredo sauce evenly across the bottom of a 9×13 inch baking dish. Using a spoon or a piping bag for neatness, fill each cooled pasta shell with the mushroom and cheese mixture. Arrange the stuffed shells snugly in the sauced dish. Pour the remaining 1 cup of Alfredo sauce over the top of the shells, then sprinkle evenly with 1/4 cup of shredded mozzarella cheese. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden. Let the dish rest for 5-10 minutes before serving.
Serving Suggestions
These creamy stuffed shells are a hearty main course. For a balanced meal, pair them with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a warm, crusty baguette is perfect for soaking up the extra sauce. For a lighter accompaniment, consider steamed green beans or roasted asparagus. To elevate a dinner party, serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
How-to Summary
Cook and cool jumbo shells. Mix ricotta, Parmesan, mushrooms, egg, and seasonings for the filling. Spread some Alfredo sauce in a baking dish, stuff the shells, and place them in. Top with remaining sauce and mozzarella cheese. Bake covered for 25 minutes, then uncovered for 10 minutes until golden and bubbly.
Frequently Asked Questions
Can I prepare these stuffed shells ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 extra minutes to the covered baking time since it will be cold from the fridge.
What’s the best way to cook the mushrooms for the filling? Sauté finely chopped mushrooms in a bit of olive oil or butter over medium-high heat until all the released liquid has evaporated and they are browned. This concentrates their flavor and prevents a watery filling.
Can I use a different cheese? Yes. Cottage cheese can be blended smooth as a ricotta substitute. For the topping, fontina or provolone can replace mozzarella for a more pronounced flavor.
How can I make this dish vegetarian? It already is! Just ensure your Alfredo sauce and Parmesan cheese are made without animal rennet if adhering to strict vegetarian guidelines.
How should I store and reheat leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven until heated through.
Common Mistakes to Avoid
Avoid overfilling the shells, as this can cause them to burst during baking. Ensure your cooked shells are fully cooled before handling and stuffing, as they are fragile when hot. Do not skip letting the baked dish rest before serving; this allows the filling to set slightly for cleaner portions. Finally, thoroughly cook off moisture from the mushrooms to prevent a soggy filling.
Conclusion
Creamy Garlic Mushroom Stuffed Shells are the ultimate comfort food, offering a restaurant-quality meal from your own kitchen. This versatile dish is perfect for both weeknight dinners and special occasions. With the detailed steps, tips, and FAQs provided, you are equipped to master this recipe. Enjoy the delicious combination of tender pasta, savory mushroom filling, and rich, cheesy sauce.