Why You’ll Love This Recipe
Creamy Garlic Mushroom Stuffed Shells are a rich, savory comfort food perfect for mushroom lovers. Tender pasta shells are filled with a creamy blend of garlic-sautéed mushrooms, herbs, and cheese, then baked in a luscious white sauce. It’s a satisfying vegetarian main that feels both indulgent and elegant—ideal for family dinners or special occasions.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
jumbo pasta shellsolive oilbuttergarlic (minced)yellow onion (finely chopped)cremini or button mushrooms (chopped)salt and pepperItalian seasoningricotta cheeseshredded mozzarella cheesegrated parmesan cheesefresh parsley (chopped)
**For the sauce:**butterall-purpose flourwhole milkheavy creamgarlic powdernutmeg (optional)parmesan cheese
directions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Cook the pasta shells in salted boiling water until just al dente. Drain and set aside.
In a skillet, heat olive oil and butter over medium heat. Add onion and sauté until translucent.
Add garlic and mushrooms; cook until mushrooms are tender and any liquid has evaporated. Season with salt, pepper, and Italian seasoning.
Remove from heat and let cool slightly, then mix in ricotta, half the mozzarella, parmesan, and parsley.
To make the sauce, melt butter in a saucepan. Whisk in flour and cook for 1–2 minutes.
Gradually add milk and cream, whisking constantly until smooth and thickened.
Stir in garlic powder, salt, pepper, nutmeg if using, and parmesan cheese.
Spread a thin layer of sauce on the bottom of the baking dish.
Stuff each shell with the mushroom mixture and arrange in the dish.
Pour the remaining sauce over the shells and sprinkle with the rest of the mozzarella.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbly.
Garnish with fresh parsley before serving.
Servings and timing
This recipe yields 4–6 servings.Preparation time: 30 minutesBaking time: 30–35 minutesTotal time: 60–65 minutes
Variations
Add spinach or kale to the mushroom filling for extra greens.
Use a marinara sauce instead of white sauce for a red variation.
Add a splash of white wine when sautéing mushrooms for added depth.
Make it vegan by using plant-based dairy alternatives.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, bake at 350°F (175°C) until warmed through or microwave individual portions for 1–2 minutes.
FAQs
Can I make this ahead of time?
Yes, assemble the dish and refrigerate up to 24 hours before baking.
Can I freeze stuffed shells?
Yes, freeze before baking and cook straight from frozen, adding 15–20 minutes to the baking time.
What mushrooms work best?
Cremini or button mushrooms are great, but shiitake or portobello can add more flavor.
Can I use cottage cheese instead of ricotta?
Yes, but drain it first for a less watery filling.
Is it very rich?
It’s creamy and satisfying, but balanced with herbs and garlic for a full-flavored, not overly heavy dish.
Conclusion
Creamy Garlic Mushroom Stuffed Shells deliver hearty, earthy flavors wrapped in comforting pasta and rich sauce. Whether you’re feeding a crowd or craving something cozy and elegant, this dish hits all the right notes. Serve it with a side salad or garlic bread, and it’s sure to become a favorite in your dinner rotation.
Print
Creamy Garlic Mushroom Stuffed Shells
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Creamy Garlic Mushroom Stuffed Shells are a comforting, indulgent pasta dish filled with a rich mushroom and cheese mixture, baked in a creamy garlic sauce. Perfect for weeknight dinners or special occasions.
Ingredients
- 20 jumbo pasta shells
- 1 tbsp olive oil
- 3 cups mushrooms, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
- Add garlic, salt, pepper, and thyme. Cook for another 2 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine cooked mushroom mixture with ricotta, 1/2 cup mozzarella, Parmesan, and parsley.
- Stuff each pasta shell with mushroom mixture and place in a greased baking dish.
- To make the sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in milk, stirring constantly until the sauce thickens, about 5 minutes. Add nutmeg and season with salt and pepper to taste.
- Pour the creamy sauce over the stuffed shells and sprinkle with remaining 1/2 cup mozzarella.
- Bake for 20–25 minutes, or until bubbly and golden on top.
- Garnish with extra parsley if desired and serve warm.
Notes
- You can use a mix of mushrooms for deeper flavor.
- Make ahead by assembling and refrigerating before baking.
- Substitute ricotta with cottage cheese if preferred.