Creamy Garlic Mushroom Stuffed Shells have a special place in my heart, and they always transport me back to cozy family dinners when I was growing up. My mom would whip up this delightful dish on chilly Sunday evenings, filling the house with the comforting aroma of garlic and baked pasta. I can still picture us gathered around the table, eager to dig into those cheesy, mushroom-filled shells, laughter and stories flowing as freely as the Alfredo sauce. It’s funny how food can anchor memories like that, isn't it?
These Creamy Garlic Mushroom Stuffed Shells are perfect for any occasion, whether you're feeding a hungry family or hosting a gathering with friends. They’re hearty, satisfying, and oh-so-delicious, making them an instant hit! Plus, they bring a taste of Italy right to your kitchen, which is just what you need as the weather cools down and you crave something warm and comforting. Trust me, you’ll want to make this recipe a regular in your meal rotation!
Why You’ll Love "Creamy Garlic Mushroom Stuffed Shells"
- Quick and easy to prepare, perfect for busy weeknights.
- Minimal ingredients make it budget-friendly and simple.
- Family-friendly dish that appeals to both kids and adults.
- Freezer-friendly; make a double batch for future meals.
- Rich and creamy flavors that will warm your heart.
- Customizable with your favorite herbs or extra veggies.
Ingredients You’ll Need
- Jumbo pasta shells: 20, cooked according to package instructions
- Ricotta cheese: 1 cup; look for whole milk ricotta for creaminess
- Grated Parmesan cheese: ½ cup; freshly grated gives the best flavor
- Cooked mushrooms: 1 cup, finely chopped; I prefer using cremini or button mushrooms for a nice texture
- Egg: 1, beaten; helps bind the filling
- Garlic powder: 1 teaspoon; you can use fresh minced garlic if you prefer a stronger flavor
- Salt: ½ teaspoon; adjust to taste
- Black pepper: ½ teaspoon; fresh cracked is always better!
- Alfredo sauce: 2 cups, divided; store-bought or homemade works well
- Shredded mozzarella cheese: ¼ cup; don’t skimp on this — it adds the melty goodness!
Step-by-Step Instructions
Preheat the Oven
- First things first, preheat your oven to 375°F (190°C). This is the perfect temperature for getting those stuffed shells golden and bubbly.
Cook the Pasta Shells
- Bring a large pot of salted water to a boil. The salt helps flavor the pasta, so don’t skip this step!
- Add the jumbo pasta shells to the boiling water and cook according to package instructions until al dente, usually about 9-11 minutes.
- Once cooked, drain the shells and give them a quick rinse under cold water to stop the cooking process. Lay them out on a clean kitchen towel to dry a bit.
Make the Filling
- In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, and the finely chopped cooked mushrooms.
- Add the beaten egg, garlic powder, salt, and black pepper to the mixture. Stir everything together until well combined. Don't worry if it looks a little thick — that's normal!
Assemble the Dish
- Spread 1 cup of Alfredo sauce evenly on the bottom of a baking dish. This will keep your shells from sticking and add extra flavor!
- Now, it’s time to stuff those shells! Take each cooked shell and carefully fill it with the cheese and mushroom mixture. Don’t be shy; pack it in there!
- Place each stuffed shell in the baking dish over the sauce, making sure to arrange them snugly together.
- Once all the shells are in the dish, pour the remaining Alfredo sauce over the top. Make sure every shell gets a nice coating!
- Sprinkle the shredded mozzarella cheese evenly over the saucy shells for that glorious melty finish.
Bake the Stuffed Shells
- Pop the baking dish in your preheated oven and let those delicious shells bake for 25-30 minutes. You’re looking for them to be bubbly and golden on top.
- Once they’re done, let them cool for about 5-10 minutes before serving. This will help the filling set a bit, making them easier to dish out.
Variations
- For a spicy kick, add crushed red pepper flakes to the filling.
- Swap out the mushrooms for spinach or kale for a fresh twist.
- Use gluten-free pasta shells to make this dish gluten-free.
- Add sun-dried tomatoes for a burst of flavor.
- For a lighter version, use low-fat ricotta and Alfredo sauce.
Serving and Storage Tips
Serving
Serve these Creamy Garlic Mushroom Stuffed Shells warm, straight from the oven, with a sprinkle of fresh parsley or basil for a pop of color. Pair them with a simple green salad or garlic bread to soak up that delicious Alfredo sauce. Trust me, your family will be asking for seconds!
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To freeze, place them in a freezer-safe dish for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through, about 20 minutes.
Helpful Notes
- Feel free to add herbs like parsley or thyme for extra flavor.
- If you're dairy-free, consider using a vegan ricotta and dairy-free Alfredo sauce.
- Swap the mushrooms for zucchini or bell peppers for a different taste.
- For added nutrition, mix in some chopped spinach into the filling.
- Make sure to taste your filling and adjust seasoning as needed!
Frequently Asked Questions
Can I freeze Creamy Garlic Mushroom Stuffed Shells?
Yes, you can absolutely freeze these stuffed shells! Just make sure to let them cool completely before placing them in a freezer-safe dish. They can be frozen for up to 3 months.
What can I substitute for ricotta cheese?
If you don't have ricotta cheese on hand, you can use cottage cheese or even cream cheese as a substitute. Just blend the cottage cheese a bit to get a smoother consistency, or soften the cream cheese to mix easily.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just make sure to reheat them thoroughly before enjoying!
Final Thoughts
I hope you’re as excited to make these Creamy Garlic Mushroom Stuffed Shells as I am to share the recipe! Cooking should be a joyful experience, filled with laughter, love, and a pinch of chaos. Remember, it’s all about the flavors, the smells, and the moments shared around the table. So gather your ingredients, turn on some music, and let’s make some delicious memories together. I can’t wait for you to dig in and enjoy every cheesy, garlicky bite. Trust me, once you try this recipe, it’ll become a cherished favorite in your home too!
Print
Creamy Garlic Mushroom Stuffed Shells
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy Garlic Mushroom Stuffed Shells are a delicious pasta dish filled with a savory mixture of cheeses and mushrooms.
Ingredients
- Jumbo pasta shells: 20, cooked according to package instructions
- Ricotta cheese: 1 cup
- Grated Parmesan cheese: ½ cup
- Cooked mushrooms: 1 cup, finely chopped
- Egg: 1, beaten
- Garlic powder: 1 teaspoon
- Salt: ½ teaspoon
- Black pepper: ½ teaspoon
- Alfredo sauce: 2 cups, divided
- Shredded mozzarella cheese: ¼ cup
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions and set aside.
- In a bowl, mix ricotta cheese, grated Parmesan cheese, cooked mushrooms, beaten egg, garlic powder, salt, and black pepper.
- Spread 1 cup of Alfredo sauce on the bottom of a baking dish.
- Stuff each cooked shell with the cheese and mushroom mixture.
- Place the stuffed shells in the baking dish over the sauce.
- Pour the remaining Alfredo sauce over the shells.
- Sprinkle shredded mozzarella cheese on top.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- Feel free to add herbs like parsley for extra flavor.
- Use fresh mushrooms for a better texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
Keywords: Creamy Garlic Mushroom Stuffed Shells, Pasta, Vegetarian Recipe
Leave a Reply