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Jumbo pasta shells: 20, cooked according to package instructions Recipe

Jumbo pasta shells: 20, cooked according to package instructions Recipe
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★★★★★

5.3 from 20 reviews

Creamy Garlic Mushroom Stuffed Shells are jumbo pasta shells filled with a savory mixture of ricotta, Parmesan, and sautéed mushrooms, all baked in a rich Alfredo sauce and topped with melted mozzarella cheese. This comforting Italian-inspired dish is perfect for a hearty family dinner or entertaining guests, combining creamy textures and robust garlic flavors in every bite.

Ingredients

Scale

Pasta Shells

  • 20 jumbo pasta shells, cooked according to package instructions

Filling

  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup cooked mushrooms, finely chopped
  • 1 egg, beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Sauce and Topping

  • 2 cups Alfredo sauce, divided (1 cup for base and 1 cup for topping)
  • 1/4 cup shredded mozzarella cheese

Instructions

  1. Cook the Pasta Shells: Boil the jumbo pasta shells according to package instructions until al dente. Drain them carefully and set aside to cool slightly so they are easier to handle during stuffing.
  2. Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, grated Parmesan, finely chopped cooked mushrooms, beaten egg, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated, creating a creamy and flavorful filling.
  3. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread 1 cup of Alfredo sauce evenly over the bottom of a baking dish to act as a flavorful base and prevent sticking.
  4. Stuff the Shells: Carefully spoon the mushroom and cheese filling into each cooked pasta shell, filling them generously. Arrange the stuffed shells neatly in a single layer on top of the Alfredo sauce in the baking dish.
  5. Add Sauce and Cheese Topping: Pour the remaining 1 cup of Alfredo sauce over the arranged shells, ensuring even coverage. Sprinkle the shredded mozzarella cheese evenly over the top of the shells to create a golden, bubbly crust when baked.
  6. Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow the filling to set and the flavors to meld.
  7. Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes until the cheese on top is melted, bubbly, and golden brown, indicating the dish is ready to serve.

Notes

  • Use fresh mushrooms and sauté them before chopping for a deeper flavor.
  • Make sure shells are cooked al dente to prevent over-softening during baking.
  • For a richer taste, add a pinch of nutmeg to the ricotta filling.
  • Substitute Alfredo sauce with your favorite white sauce or marinara for variation.
  • This dish can be prepared ahead and refrigerated before baking to save time.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely.

Nutrition

Keywords: stuffed shells, mushroom stuffed pasta, creamy garlic pasta, baked pasta shells, vegetarian Italian recipe

Find it online: https://bakedbylisa.com/jumbo-pasta-shells-20-cooked-according-to-package-instructions-recipe/