Description
These Creamy Garlic Mushroom Stuffed Shells bring together the earthy flavor of mushrooms, the richness of ricotta, and the smoothness of Alfredo sauce, creating a comfort food masterpiece. Each bite is a perfect balance of creamy, savory, and cheesy goodness.
Not only is this dish a visual treat, but it also offers versatility in its presentation. You can serve these shells with a garnish of fresh parsley for a pop of color or pair them with a side of roasted vegetables for a wholesome meal. The combination of pasta, mushrooms, and cheese is sure to impress guests at any dinner party or family gathering.
Ingredients
- Jumbo pasta shells: 20, cooked according to package instructions
- Ricotta cheese: 1 cup, creamy base for the filling
- Grated Parmesan cheese: 1/2 cup, for a sharp, nutty flavor
- Cooked mushrooms: 1 cup, finely chopped
- Egg: 1, beaten, to bind the filling
- Garlic powder: 1 teaspoon, for a subtle garlic flavor
- Salt: 1/2 teaspoon, to season
- Black pepper: 1/2 teaspoon, for a touch of spice
- Alfredo sauce: 2 cups, divided (1 cup for the base and 1 cup on top)
- Shredded mozzarella cheese: 1/4 cup, to melt on top
Instructions
- Boil the jumbo pasta shells according to the package instructions. Drain and set them aside.
- In a large bowl, combine the ricotta, Parmesan, cooked mushrooms, egg, garlic powder, salt, and black pepper to create the filling.
- Preheat the oven to 375°F (190°C). Spread 1 cup of Alfredo sauce on the bottom of a baking dish.
- Generously stuff each pasta shell with the mushroom mixture and place them in the baking dish.
- Pour the remaining Alfredo sauce over the top of the shells and sprinkle with mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 35 minutes