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.