Description
Stuffed Pasta Shells with Creamy Mushroom Sauce
Ingredients:
For the pasta shells:
16 large pasta shells
Salt (for boiling)
For the filling:
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 cup fresh spinach, chopped (optional)
Salt and pepper, to taste
For the creamy mushroom sauce:
2 tbsp olive oil
2 cups mushrooms, sliced (white or cremini)
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken or vegetable broth
1 tbsp flour (for thickening)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the pasta shells:
Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 10-12 minutes.
Drain the shells and set aside, making sure not to tear them.
2. Prepare the filling:
In a mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, egg, spinach (if using), salt, and pepper.
Mix until smooth and well-combined. This will be your filling.
3. Prepare the mushroom sauce:
Heat olive oil in a large pan over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become golden brown, about 7-8 minutes.
Add the garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the flour and cook for 1 minute to create a roux.
Gradually add the heavy cream and broth, whisking to combine. Bring the sauce to a simmer, and cook until it thickens slightly, about 5-7 minutes.
Season with salt and pepper to taste.
4. Stuff the pasta shells:
Preheat the oven to 350°F (175°C).
Stuff each cooked pasta shell with the ricotta mixture and place them in a baking dish.
Pour the creamy mushroom sauce over the stuffed shells, making sure to coat them well.
5. Bake:
Cover the baking dish with foil and bake for 25-30 minutes, until the filling is heated through and the sauce is bubbling.
Optionally, remove the foil in the last 5 minutes of baking to allow the cheese on top to brown slightly.
6. Garnish and serve:
Remove from the oven and garnish with fresh parsley before serving.
This comforting and creamy pasta dish is perfect for a cozy dinner. Enjoy!
Step-by-Step Guide
Begin by preheating your oven to 350°F (175°C). Bring a large pot of generously salted water to a rolling boil. Cook the 16 large pasta shells for 10-12 minutes until just al dente. Drain carefully and lay them on a baking sheet to cool, handling gently to prevent tearing. While the shells cook, prepare the filling. In a bowl, thoroughly combine 2 cups ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan, one egg, and the optional chopped spinach. Season well with salt and pepper.
For the sauce, heat 2 tbsp olive oil in a large skillet over medium heat. Sauté 2 cups of sliced mushrooms for 7-8 minutes until browned. Add 2 minced garlic cloves and cook for 1 minute. Sprinkle in 1 tbsp flour, stirring constantly for 1 minute to cook off the raw taste. Slowly whisk in 1 cup heavy cream and 1/2 cup broth. Simmer for 5-7 minutes until the sauce coats the back of a spoon. Season with salt and pepper.
Lightly grease a 9×13 inch baking dish. Using a spoon, generously fill each cooled pasta shell with the cheese mixture. Arrange them in the dish. Pour the creamy mushroom sauce evenly over all the stuffed shells. Cover the dish tightly with aluminum foil and bake for 25 minutes. For a golden top, remove the foil and bake for an additional 5 minutes.
Serving Suggestions
This rich dish pairs beautifully with simple, fresh sides. Serve it alongside a crisp green salad with a light vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for soaking up the extra sauce. For a heartier meal, add roasted vegetables like asparagus or broccoli. A glass of dry white wine, such as Pinot Grigio or Chardonnay, complements the earthy mushroom flavors perfectly.
How-to Summary
Boil and drain pasta shells. Mix ricotta, mozzarella, Parmesan, egg, and spinach for the filling. Sauté mushrooms and garlic, make a roux with flour, then whisk in cream and broth to create the sauce. Stuff the shells, place in a dish, cover with sauce, and bake covered at 350°F for 25-30 minutes.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, assemble the stuffed shells with sauce in the baking dish, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of ricotta? Full-fat cottage cheese (pulsed smooth) or a mixture of mascarpone and goat cheese are excellent substitutes for a similar creamy texture.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 325°F oven until warmed through.
Can I freeze stuffed pasta shells? Absolutely. Assemble the dish but do not bake. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
How can I make the sauce thicker? If your sauce is too thin after simmering, create a slurry by mixing 1 tsp of cornstarch with 1 tbsp of cold water. Whisk it into the simmering sauce and cook for 1-2 minutes until thickened.
Common Mistakes to Avoid
Avoid overcooking the pasta shells during boiling, as they will continue to cook in the oven and can become mushy. Ensure your mushroom sauce has simmered long enough to thicken properly; a runny sauce will make the final dish watery. Do not overfill the baking dish, as the shells need space for the sauce to bubble around them. Finally, remember to season the filling adequately—under-seasoned ricotta can taste bland.
Conclusion
Stuffed Pasta Shells with Creamy Mushroom Sauce is a classic, crowd-pleasing dish that balances rich, cheesy comfort with the earthy depth of mushrooms. By following the detailed steps and tips provided, you can avoid common pitfalls and create a restaurant-quality meal at home. Whether for a special family dinner or a make-ahead option for a busy week, this recipe delivers on both flavor and satisfaction. Enjoy the process and the delicious results!