Creamy Garlic Mushroom Stuffed Shells bring together earthy mushrooms, creamy ricotta, and luxurious Alfredo sauce to create a mouthwatering comfort dish. Every bite is packed with savory richness, making it a perfect meal for cozy dinners or impressive gatherings.
Why You’ll Love This Recipe
I love how this recipe transforms simple ingredients into a decadent, satisfying meal. The creamy ricotta and hearty mushrooms tucked into tender pasta shells are a combination I find irresistible. I also like how flexible this dish is — it feels elegant enough for special occasions but is easy enough for any night of the week. Plus, it’s vegetarian-friendly and can be prepped ahead of time for ultimate convenience.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Jumbo pasta shells: 20, cooked according to package instructions
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Ricotta cheese: 1 cup
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Grated Parmesan cheese: ½ cup
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Cooked mushrooms: 1 cup, finely chopped
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Egg: 1, beaten
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Garlic powder: 1 teaspoon
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Salt: ½ teaspoon
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Black pepper: ½ teaspoon
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Alfredo sauce: 2 cups, divided
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Shredded mozzarella cheese: ¼ cup
Directions
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I boil the jumbo pasta shells according to the package directions, then drain and set them aside.
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In a large bowl, I mix the ricotta, Parmesan, cooked mushrooms, beaten egg, garlic powder, salt, and black pepper.
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I preheat the oven to 375°F (190°C) and spread 1 cup of Alfredo sauce on the bottom of a baking dish.
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I generously stuff each pasta shell with the ricotta-mushroom mixture and arrange them in the baking dish.
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I pour the remaining Alfredo sauce over the shells and sprinkle mozzarella cheese on top.
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I cover the dish with aluminum foil and bake for 25 minutes, then uncover and bake for another 10 minutes until the cheese is golden and bubbly.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories per serving: Approximately 390 kcal
Variations
I often like to mix it up by adding sautéed spinach into the filling for extra greens. Sometimes I add cooked chicken or sausage for a protein boost. For a little heat, I sprinkle crushed red pepper flakes into the filling. When making this vegan, I swap in plant-based ricotta, vegan Alfredo, and dairy-free mozzarella. Gluten-free jumbo shells also work perfectly if needed.
Storage/Reheating
I store any leftover shells in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and bake at 350°F until warmed through, about 15 minutes. If I’m in a hurry, microwaving individual portions works just as well, heating them for 1-2 minutes until hot.
FAQs
How do I prevent the pasta shells from tearing while stuffing?
I make sure not to overcook the pasta shells — they should be al dente. I handle them gently and use a small spoon to fill them.
Can I prepare this dish in advance?
Yes, I often stuff the shells and assemble the dish up to a day in advance. I store it in the fridge and bake it when ready to serve.
What type of mushrooms works best?
I like using cremini or button mushrooms for their mild, earthy flavor, but any type of mushrooms can work depending on what I have on hand.
Can I freeze stuffed shells?
Yes, I freeze the stuffed and assembled shells before baking. I thaw them overnight in the fridge and bake according to the directions.
How do I make this dish lighter?
I sometimes use part-skim ricotta and a lighter Alfredo sauce to reduce the richness without losing flavor.
Conclusion
Creamy Garlic Mushroom Stuffed Shells are one of my go-to recipes when I want something comforting, hearty, and a little indulgent. The combination of creamy ricotta, savory mushrooms, and rich Alfredo sauce is pure magic. Whether for a special occasion or a weeknight treat, I always find this dish to be a guaranteed crowd-pleaser.
Creamy Garlic Mushroom Stuffed Shells
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner, Pasta
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegan
Description
Indulge in the ultimate comfort food with Creamy Garlic Mushroom Stuffed Shells, where tender pasta meets a rich, savory blend of mushrooms, creamy ricotta, and decadent Alfredo sauce. Perfect for cozy family dinners or elegant entertaining, this easy, vegetarian dish brings irresistible flavor to your table.
Ingredients
- 20 jumbo pasta shells, cooked according to package instructions
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup cooked mushrooms, finely chopped
- 1 egg, beaten
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups Alfredo sauce, divided
- ¼ cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package directions; drain and set aside.
- In a bowl, mix ricotta, Parmesan, mushrooms, egg, garlic powder, salt, and pepper.
- Spread 1 cup of Alfredo sauce in the bottom of a baking dish.
- Stuff each shell with the ricotta-mushroom mixture and place in the dish.
- Top shells with remaining Alfredo sauce and sprinkle mozzarella over the top.
- Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes until bubbly and golden.
- Serve hot and enjoy!
Notes
- Add sautéed spinach for extra greens.
- Add cooked chicken or sausage for more protein.
- Use vegan ricotta, Alfredo, and mozzarella for a plant-based version.
- Gluten-free shells can be substituted if needed.
- Avoid overcooking pasta to prevent tearing during stuffing.
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