When I tell you these creamy garlic mushroom stuffed shells are pure comfort food, I mean it. Picture tender pasta shells filled with a rich mushroom and garlic mixture that hugs you like a cozy blanket. If you’ve ever found yourself torn between your love of pasta and your obsession with mushrooms, this dish solves the dilemma. The sauce is creamy without being heavy, and the garlic mingles with earthy mushrooms in a way that makes you stop and savor every bite. You know when you cook something and you can’t help but sneak a spoonful from the pan before serving? Yep, this is that recipe. It’s hearty enough for a family dinner but feels special enough to share with friends over a glass of wine. The best part? You don’t need to be a pro chef to pull it off. It’s one of those stuffed mushroom recipes that looks impressive but is actually simple to make. Between the creamy filling, the perfectly baked pasta, and the golden top, you’ll have everyone convinced you’ve been hiding Italian nonna skills all along.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Garlic Mushroom Stuffed Shells Recipe
- 3) Ingredients for Creamy Garlic Mushroom Stuffed Shells
- 4) How to Make Creamy Garlic Mushroom Stuffed Shells
- 5) Tips for Making Creamy Garlic Mushroom Stuffed Shells
- 6) Making Creamy Garlic Mushroom Stuffed Shells Ahead of Time
- 7) Storing Leftover Creamy Garlic Mushroom Stuffed Shells
- 8) Try these Main Course recipes next!
- 9) Creamy Garlic Mushroom Stuffed Shells
- 10) Nutrition
1) Key Takeaways
- This recipe combines pasta shells with creamy garlic mushrooms.
- It uses ricotta, Parmesan, and mozzarella for a rich filling.
- It works well as a weeknight dinner or special occasion dish.
- You can prepare parts of the recipe ahead of time for convenience.
2) Easy Creamy Garlic Mushroom Stuffed Shells Recipe
If I had to sum up this recipe, I’d call it a hug in pasta form. The jumbo shells cradle a creamy garlic mushroom filling that feels rich but never heavy. Each bite is layered with texture and flavor that makes you want to lean back in your chair and sigh with contentment.
When I first made these, I didn’t expect them to become such a regular in my kitchen. But now, I find myself craving that golden top and creamy center at least once a month. And let’s be honest, who doesn’t secretly love an excuse to eat extra cheese in the name of dinner?
It’s one of those mushroom pasta recipes that taste like comfort food but don’t demand hours in the kitchen. Whether you’re feeding a crowd or just yourself after a long day, these stuffed shells hit the sweet spot between fancy and doable.
3) Ingredients for Creamy Garlic Mushroom Stuffed Shells
Jumbo Pasta Shells: These oversized shells are the perfect pockets for holding the creamy mushroom filling. Cook them al dente so they stay firm when baked.
Olive Oil: A drizzle of olive oil sets the base for sautéing the onion and garlic. It adds depth and brings out the flavor of the mushrooms.
Onion: Finely chopped onion softens and melts into the background, giving the filling a gentle sweetness.
Garlic: Four cloves of garlic give the dish its bold character. It infuses the cream sauce and the filling, tying everything together.
Mushrooms: Chopped mushrooms form the heart of the filling. They’re earthy, hearty, and pair perfectly with the creamy sauce.
Ricotta Cheese: Ricotta creates a creamy base for the filling and keeps the texture soft and rich inside the shells.
Parmesan Cheese: Sharp Parmesan adds nuttiness and a salty finish that balances the creamy ricotta.
Mozzarella Cheese: A gooey topping that turns golden and bubbly in the oven, sealing the dish with comfort.
Heavy Cream: The cream simmers into a velvety sauce that ties the dish together and coats every shell.
Butter: Butter rounds out the sauce with richness and smooth flavor.
Parsley: A sprinkle of chopped parsley brings freshness and color, making the dish feel complete.
4) How to Make Creamy Garlic Mushroom Stuffed Shells
Step 1: Cook the pasta shells until just al dente. Drain them gently and set them aside on a tray to cool.
Step 2: Heat olive oil in a skillet. Add the onion and garlic and sauté until fragrant and softened.
Step 3: Toss in the chopped mushrooms, salt, pepper, and thyme. Cook until the mushrooms release their juices and the liquid evaporates.
Step 4: Stir ricotta, Parmesan, and half the mozzarella into the mushroom mixture. This forms the creamy filling.
Step 5: In a separate pan, melt butter and add cream. Simmer gently until slightly thickened to create the sauce.
Step 6: Spread a thin layer of the cream sauce across the bottom of a baking dish.
Step 7: Stuff each cooled shell with the mushroom filling and place them neatly in the dish.
Step 8: Pour the remaining cream sauce over the shells and sprinkle with the rest of the mozzarella.
Step 9: Bake at 350°F until the cheese is golden and the sauce bubbles around the edges.
Step 10: Finish with fresh parsley and serve warm.
5) Tips for Making Creamy Garlic Mushroom Stuffed Shells
Don’t overcook the pasta. It’s tempting to let the shells go soft, but they’ll cook more in the oven. Keep them al dente for best results.
Choose fresh mushrooms over canned. Fresh mushrooms release their juices and create a deeper flavor for the filling. If you love variety, mix button mushrooms with cremini or shiitake.
Balance the cheese. It’s easy to go heavy on the mozzarella, but a mix of ricotta and Parmesan keeps the filling flavorful without being overwhelming.
6) Making Creamy Garlic Mushroom Stuffed Shells Ahead of Time
This recipe works well for meal prep. You can cook the shells and make the filling a day ahead. Store them separately in airtight containers in the fridge until ready to assemble.
If you’d like, you can even stuff the shells ahead of time. Place them on a tray, cover tightly, and refrigerate. When you’re ready, add the sauce and cheese and bake.
The sauce keeps well in a sealed jar in the fridge. Just reheat gently before pouring over the shells to maintain its creamy texture.
7) Storing Leftover Creamy Garlic Mushroom Stuffed Shells
Leftovers hold up surprisingly well. Store cooked shells in an airtight container in the fridge for up to three days. Reheat in the oven until warmed through.
If you want to freeze, assemble the shells without baking them. Wrap the dish tightly with foil and freeze for up to two months. Bake straight from the freezer, adding extra time to ensure everything heats evenly.
For best results, drizzle a spoonful of cream or milk over the shells before reheating to keep them moist and tender.
8) Try these Main Course recipes next!
9) Creamy Garlic Mushroom Stuffed Shells
Mushroom Pasta Recipes Creamy Garlic Stuffed Shells
Ingredients
- 20 jumbo pasta shells
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 450 g mushrooms, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups heavy cream
- 2 tbsp butter
- Fresh parsley, chopped for garnish
Instructions
- Cook pasta shells in salted boiling water until just al dente. Drain and set aside.
- Heat olive oil in a skillet. Add onion and garlic, sauté until soft.
- Add mushrooms, salt, pepper, and thyme. Cook until mushrooms release liquid and it evaporates.
- Remove from heat. Stir in ricotta, Parmesan, and half of the mozzarella.
- In a saucepan, melt butter and add cream. Let it simmer gently until slightly thickened.
- Spread a thin layer of cream sauce at the bottom of a baking dish.
- Stuff each shell with the mushroom filling and arrange in the dish.
- Pour remaining cream sauce over the shells and sprinkle with the rest of the mozzarella.
- Bake at 180°C (350°F) for 25 minutes or until golden and bubbly.
- Garnish with parsley before serving.
10) Nutrition
Serving Size: 1 shell | Calories: 310 | Sugar: 3g | Sodium: 420mg | Fat: 18g | Saturated Fat: 9g | Carbohydrates: 26g | Fiber: 2g | Protein: 12g | Cholesterol: 45mg
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