Description
Stuffed Pasta Shells with Mushroom Cream Sauce
Ingredients:
For the Stuffed Shells:
12-15 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
For the Mushroom Cream Sauce:
2 tbsp olive oil
2 cups mushrooms, sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken or vegetable broth
1 tbsp fresh thyme
Salt and pepper, to taste
Instructions:
Prepare the Pasta Shells:
Preheat the oven to 375°F (190°C).
Cook the pasta shells according to the package instructions, but slightly undercook them as they will continue to cook in the oven.
Drain and set aside to cool slightly.
Prepare the Filling:
In a mixing bowl, combine ricotta cheese, shredded mozzarella, Parmesan cheese, egg, fresh parsley, salt, and pepper.
Carefully stuff each cooked pasta shell with the cheese mixture. Set aside.
Make the Mushroom Cream Sauce:
In a large skillet, heat olive oil over medium heat.
Add the sliced mushrooms and sauté for 5-7 minutes until tender and browned.
Add minced garlic and cook for 1-2 more minutes.
Pour in the heavy cream and broth, and stir to combine. Bring to a simmer and cook for 5 minutes.
Season with fresh thyme, salt, and pepper to taste.
Assemble and Bake:
Pour a layer of mushroom cream sauce in the bottom of a baking dish.
Place the stuffed shells on top of the sauce, then pour the remaining sauce over the shells.
Cover with foil and bake for 25-30 minutes until bubbly and golden.
Serve these delicious stuffed shells with a side of garlic bread or a fresh salad for a complete and comforting meal!
Enjoy!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, preheat your oven and start boiling water for the shells. While they cook, immediately prepare the filling so the cheeses are ready. After draining the shells, rinse them briefly with cool water to stop the cooking and make them easier to handle. Use a small spoon or a piping bag to neatly fill each shell. For the sauce, ensure the mushrooms are thoroughly browned to develop deep flavor before adding the garlic. When assembling, a 9×13 inch baking dish works perfectly. Spread just enough sauce to coat the bottom before adding the shells. Covering with foil is crucial to prevent the cheese filling from drying out.
Serving Suggestions
This rich dish pairs beautifully with lighter, acidic sides. Serve with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. Garlic bread is a classic companion for soaking up the extra sauce. For a more substantial meal, add a side of roasted asparagus or green beans. A crisp white wine, like a Sauvignon Blanc or Pinot Grigio, complements the earthy mushrooms and creamy sauce perfectly.
How-to Summary
In summary: cook and cool jumbo shells. Mix ricotta, mozzarella, parmesan, egg, and herbs for the filling. Stuff the shells. Sauté mushrooms and garlic, then simmer with cream and broth to create the sauce. Layer sauce and shells in a dish, bake covered until hot and bubbly.
Frequently Asked Questions
Can I prepare stuffed shells ahead of time? Yes, assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use a different type of mushroom? Absolutely. Cremini or shiitake mushrooms will add a more robust, earthy flavor. A mix of wild mushrooms would be excellent.
How can I make this vegetarian? Ensure you use vegetable broth instead of chicken broth. The rest of the recipe is already vegetarian-friendly.
Can I freeze baked stuffed shells? Yes. Let the baked dish cool completely, then wrap it well in freezer-safe materials. Thaw in the refrigerator overnight before reheating, covered, in the oven.
What can I substitute for heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be thinner. For a dairy-free alternative, try full-fat canned coconut milk.
Common Mistakes to Avoid
- Overcooking the pasta initially: They will turn mushy after baking. Aim for very al dente.
- Not browning the mushrooms enough: This step builds the sauce’s foundational flavor. Cook until they release their moisture and become golden.
- Skipping the egg in the filling: The egg acts as a binder, preventing the filling from becoming too runny.
- Forgetting to cover with foil while baking: This traps steam, ensuring the shells and filling heat through without drying out or burning the top.
Conclusion
These Stuffed Pasta Shells with Mushroom Cream Sauce offer an impressive and deeply satisfying meal that is straightforward to prepare. The combination of the creamy, cheesy filling with the luxurious, earthy sauce is classic comfort food at its best. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality dish perfect for both weeknight dinners and special occasions. Experiment with the serving suggestions and make it your own. Enjoy the delicious results of your cooking!