Garlic Mushroom Stuffed Shells

This creamy garlic mushroom stuffed shells recipe transforms simple ingredients into a restaurant-quality dish that's perfect for both weeknight dinners and special occasions. The combination of earthy mushrooms and creamy cheese stuffed into tender pasta shells creates a comforting meal that's sure to impress everyone at your table.

I first created this recipe when hosting a dinner party where I needed something that would please both my vegetarian sister and my cheese-loving husband. These stuffed shells have since become our go-to special occasion meal that everyone requests when they visit.

Ingredients

• Jumbo pasta shells Provides the perfect vessel for holding the creamy filling. Look for boxes without any broken shells
• Ricotta cheese Creates the creamy base for the filling. Choose whole milk ricotta for the richest flavor
• Grated Parmesan cheese Adds a sharp nutty depth to the filling. Freshly grated works best for maximum flavor
• Cooked mushrooms Delivers earthy flavor and meaty texture. Cremini or baby bellas provide the best flavor
• Egg Acts as a binder to hold the filling together. Room temperature works best
• Garlic powder Infuses the filling with aromatic flavor. Fresh minced garlic works too for more intense flavor
• Salt and black pepper Enhances all the flavors in the dish. Sea salt has a cleaner taste than table salt
• Alfredo sauce Creates the creamy base and topping. Use store bought for convenience or homemade for extra flavor
• Shredded mozzarella cheese Forms that perfect golden cheese pull on top. Low moisture mozzarella melts best

Step-by-Step Instructions

Prepare the Pasta

Cook jumbo shells in generously salted water for about 8 minutes until they're al dente not fully tender. They'll continue cooking in the oven. Immediately rinse with cold water after draining to stop the cooking process and make them easier to handle when stuffing.

Create the Filling

Combine ricotta Parmesan cooked mushrooms beaten egg garlic powder salt and pepper in a large bowl. Mix thoroughly until everything is well incorporated. The texture should be creamy but hold its shape when scooped. Taste and adjust seasonings if needed before adding the raw egg.

Prepare the Baking Dish

Spread 1 cup of Alfredo sauce evenly across the bottom of your baking dish. This creates a protective cushion for the shells and prevents them from sticking. A 9x13 inch dish works perfectly for this recipe.

Stuff the Shells

Fill each pasta shell generously with about 1.5 tablespoons of the mushroom mixture. Hold the shell in one hand and use a small spoon to fill it. Place each filled shell open side up in the prepared baking dish arranging them in neat rows.

Add Final Touches

Pour the remaining Alfredo sauce evenly over the filled shells making sure each one gets coated. Sprinkle the mozzarella cheese on top covering all the shells for that perfect golden finish.

Bake to Perfection

Cover the dish with aluminum foil and bake at 375°F for 25 minutes. This allows everything to heat through without burning. Remove the foil and continue baking for 10 more minutes until the cheese is bubbly and developing golden spots.

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The mushrooms are truly the star ingredient in this recipe. I started using a mix of cremini and shiitake mushrooms after a memorable trip to an Italian restaurant in San Francisco where the chef shared his secret for intense mushroom flavor sautéing them with a splash of white wine until all the liquid evaporates concentrates their flavor beautifully.

Make It Your Own

This recipe welcomes customization based on your preferences or what you have available in your pantry. Try adding spinach or roasted red peppers to the filling for extra color and nutrition. For a more robust flavor substitute half the ricotta with goat cheese or add fresh herbs like thyme or basil to the mixture.

Perfect Pairings

These stuffed shells deserve complementary sides that balance their richness. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. For a more substantial meal garlic bread or a side of roasted asparagus rounds out the dining experience nicely. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc makes an excellent beverage pairing.

Troubleshooting Tips

If your shells tear while cooking select the best ones for stuffing and save the torn ones for another use. When reheating leftover shells add a splash of milk or cream to the dish before covering with foil to maintain the creamy texture. If making ahead refrigerate the stuffed shells and sauce separately then combine just before baking for best results.

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Frequently Asked Questions About the Recipe

→ Can I prepare these stuffed shells ahead of time?

Yes! You can assemble the stuffed shells up to 24 hours in advance. Prepare everything as directed but don't bake. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator about 30 minutes before, then bake as directed, adding an extra 5-10 minutes since they'll be starting cold.

→ What mushrooms work best in this dish?

Cremini (baby portobello) mushrooms offer excellent flavor, but you can also use white button mushrooms, shiitake, or a mixture for more complex flavors. Just ensure they're finely chopped and pre-cooked to remove excess moisture before adding to the filling.

→ Can I freeze stuffed shells?

Absolutely! Freeze before baking by arranging the filled shells on a baking sheet until solid, then transfer to freezer bags. Alternatively, freeze the entire assembled dish, covered with foil. When ready to eat, bake frozen shells at 375°F for about 40-45 minutes covered, then 10 minutes uncovered.

→ What can I substitute for Alfredo sauce?

If you prefer something lighter, you can use a béchamel sauce, a simple tomato sauce, or even a mixture of cream and vegetable broth. For a homemade alternative, combine heavy cream, butter, and Parmesan cheese with a bit of garlic for a quick Alfredo-style sauce.

→ What sides pair well with stuffed shells?

These stuffed shells pair beautifully with a simple green salad dressed with vinaigrette, garlic bread, roasted vegetables like asparagus or broccoli, or a light soup. A side of sautéed spinach with garlic also complements the flavors nicely while adding nutritional balance.

→ How can I add more protein to this dish?

You can easily incorporate cooked ground chicken, turkey, Italian sausage, or even plant-based meat alternatives into the filling. Alternatively, add some protein by mixing in cooked and chopped spinach, which pairs wonderfully with the mushrooms and cheese.