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Creamy Garlic Mushroom Stuffed Shells

Creamy Garlic Mushroom Stuffed Shells

  • Author: Mary
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian, Gluten Free (if using gluten-free pasta shells)

Description

Creamy Garlic Mushroom Stuffed Shells are a comforting vegetarian dish featuring jumbo pasta shells filled with a luscious blend of garlic, sautéed mushrooms, cream cheese, ricotta, and Parmesan. Baked to golden perfection with marinara or béchamel sauce, this recipe offers a rich, savory flavor and creamy texture perfect for weeknight dinners or special occasions.

Ingredients

Scale

Pasta Shells

  • Jumbo pasta shells (about 20 shells)

Filling

  • 2 cups fresh mushrooms, chopped
  • 3 garlic cloves, minced
  • 4 oz cream cheese, softened
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese (divided)
  • 2 tablespoons fresh herbs (parsley or thyme), chopped
  • Salt, to taste
  • Black pepper, to taste

Sautéing

  • 1 tablespoon olive oil
  • 1 tablespoon butter

Sauce

  • 2 cups marinara or béchamel sauce

Instructions

  1. Prepare the Pasta Shells: Boil jumbo pasta shells in salted water until al dente, about 10 to 12 minutes. Drain carefully to avoid breaking and set aside to cool slightly to make stuffing easier.
  2. Sauté the Mushrooms and Garlic: Heat olive oil and butter in a large pan over medium heat. Add minced garlic and chopped mushrooms. Sauté until mushrooms release their moisture and turn golden brown and fragrant, about 6 to 8 minutes.
  3. Mix the Creamy Filling: In a bowl, combine the sautéed mushrooms and garlic with cream cheese, ricotta, half of the Parmesan, fresh herbs, salt, and pepper. Mix until smooth and well blended, ensuring a flavorful creamy filling.
  4. Stuff the Shells: Using a spoon or piping bag, fill each cooled shell generously with the mushroom and cheese mixture. Arrange stuffed shells in a baking dish with a layer of marinara or béchamel sauce spread on the bottom to prevent sticking.
  5. Bake to Perfection: Top the shells with remaining sauce and Parmesan cheese. Cover with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Remove foil for the last 5 minutes to achieve a golden, bubbly top.

Notes

  • Avoid overcooking pasta shells to keep their shape when stuffed.
  • Drain mushrooms well to prevent watery filling; cook until dry.
  • Use full-fat cream cheese and ricotta for a richer, creamier texture.
  • Let the dish rest 5 minutes after baking to settle and make slicing easier.
  • Add fresh herbs at the end to preserve their vibrant flavor.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 5 g
  • Sodium: 580 mg
  • Fat: 24 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 60 mg

Keywords: creamy stuffed shells, garlic mushroom pasta, vegetarian stuffed shells, comfort food pasta, baked stuffed shells

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Find it online: https://marysplate.com/creamy-garlic-mushroom-stuffed-shells/