Creamy Garlic Mushroom Stuffed Shells

Creamy Garlic Mushroom Stuffed Shells

Indulge in these comforting Creamy Garlic Mushroom Stuffed Shells, where tender pasta shells are filled with a rich, savory mixture of sautéed mushrooms, garlic, herbs, and creamy ricotta cheese. Baked in a luscious parmesan cream sauce and topped with golden, bubbly mozzarella, this dish is the perfect combination of earthy, cheesy, and garlicky goodness — a cozy, elegant twist on classic stuffed shells.

Ingredients:

For the Mushroom Filling:

• 20 jumbo pasta shells

• 2 tbsp olive oil

• 3 cups mushrooms, finely chopped (button, cremini, or a mix)

• 4 garlic cloves, minced

• 1 tsp dried thyme (or fresh)

• Salt & black pepper, to taste

• 1 cup ricotta cheese

• ½ cup grated parmesan cheese

• 1 cup shredded mozzarella (reserve some for topping)

• 1 egg (optional, for binding)

• 2 tbsp chopped fresh parsley

For the Creamy Garlic Parmesan Sauce:

• 2 tbsp butter

• 3 garlic cloves, minced

• 2 tbsp all-purpose flour

• 2 cups milk (or half-and-half for richer flavor)

• ½ cup grated parmesan cheese

• Salt & pepper, to taste

• Pinch of nutmeg (optional)

Instructions:

1. Cook the Shells:

• Boil jumbo pasta shells in salted water until al dente.

• Drain and set aside to cool.

2. Prepare the Mushroom Filling:

• Heat olive oil in a large skillet over medium heat.

• Sauté mushrooms until they release their juices and become golden (about 8-10 mins).

• Add garlic, thyme, salt, and pepper. Cook 1-2 more minutes.

• Remove from heat, let cool slightly.

• In a bowl, mix mushrooms with ricotta, parmesan, mozzarella, egg (if using), and parsley. Adjust seasoning.

3. Make the Creamy Garlic Sauce:

• In a saucepan, melt butter over medium heat.

• Add minced garlic, sauté until fragrant.

• Whisk in flour to form a roux, cook for 1-2 minutes.

• Gradually whisk in milk, stirring constantly until thickened.

• Stir in parmesan cheese, salt, pepper, and nutmeg. Simmer until creamy.

4. Assemble & Bake:

• Preheat oven to 375°F (190°C).

• Spread a layer of sauce on the bottom of a baking dish.

• Fill each shell with mushroom mixture and arrange in the dish.

• Pour remaining sauce over shells, sprinkle with reserved mozzarella.

• Bake uncovered for 20-25 minutes, until bubbly and golden on top.

5. Serve:

• Garnish with fresh parsley and extra parmesan.

• Serve hot with a green salad or garlic bread.

Would you also like a “Creamy Garlic Spinach & Mushroom Stuffed Shells” variation? (With added spinach and a touch of white wine.)
Reply with “Yes, spinach version please!” if interested.