Creamy Garlic Mushroom Stuffed Shells: Pure Comfort in Every Bite

Creamy Garlic Mushroom Stuffed Shells bring comforting vegetarian delights, enveloping rich ricotta in tender shells.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 pieces Jumbo Pasta Shells Perfect structure for the filling

For the Filling

15 oz Ricotta Cheese Adds creamy richness
8 oz Mushrooms Earthy flavor and umami depth
2 cloves Garlic Fresh, minced or diced

For the Sauce

2 cups Alfredo Sauce Homemade or store-bought
1/4 cup Parsley Optional garnish

Equipment

large pot
Skillet
Baking Dish
Colander
teaspoon

Method

Step‑by‑Step Instructions

Cook pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
In a skillet, sauté minced garlic in olive oil for 1-2 minutes. Add chopped mushrooms and cook until softened, about 5-7 minutes.
Mix the ricotta cheese into the mushroom mixture, season with salt and pepper.
Stuff each jumbo shell with the filling and arrange in a baking dish.
Preheat oven to 375°F (190°C). Spread Alfredo sauce in the baking dish, place shells, pour remaining sauce on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
Garnish with parsley and serve warm, spooning extra sauce over servings.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Store leftover stuffed shells in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes.

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