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Stuffed Shells with Mushrooms and Garlic Cream have turned into my family's favorite comfort food that still feels fancy enough for special dinners. The soft pasta pockets filled with rich ricotta and woodsy mushrooms give you something to smile about with each forkful. Everything gets wrapped up in silky cream sauce, making a meat-free dinner that gets nothing but thumbs up around our dinner table.
Since that first time I made these for my mom and dad's special day, they've become our go-to for birthdays and lazy weekends alike. Just smelling them bake makes everyone wander into the kitchen wondering when dinner's ready.
What You'll Need
- Jumbo pasta shells: Look for ones without cracks that feel solid so your filling stays put. Grab a good quality brand for best results
- Ricotta cheese: Full-fat works best for that smooth, dreamy texture. It's what makes the filling so wonderfully soft
- Grated Parmesan cheese: Brings a nice tangy kick and nutty background. Grate it yourself if you can - it melts way better than pre-packaged
- Cooked mushrooms: I chop up both cremini and white mushrooms then cook them until they're nice and brown. They add that meaty feeling without actual meat
- Egg: Grabs everything together so your filling doesn't fall apart. Try to use one straight from the farm if possible
- Garlic powder: Gives a nice flavor boost without taking over. Make sure yours isn't sitting in the cabinet for years
- Salt: A bit in both the filling and when you boil the pasta makes everything taste better. Sea salt works great here
- Black pepper: Just enough to wake up your taste buds. Get the rough-ground kind if you want more noticeable pepper bits
- Alfredo sauce: Grab a jar you know tastes good or whip some up yourself if you're feeling fancy. It works double duty as base and topping
- Shredded mozzarella cheese: Creates that perfect melty top layer everyone fights over. Pick your type based on how stretchy you want those cheese pulls
How To Make It
- Cook the Pasta Shells:
- Get your jumbo shells boiling in salty water until they're just a tiny bit firm. Drain them and spread them out so they don't stick together or rip when you're filling them
- Whip Up the Filling:
- Stir together your ricotta, Parmesan, those tasty mushrooms you cooked, a beaten egg, garlic powder, salt and pepper in a big bowl. Mix it all up until everything looks well combined and creamy
- Get Your Dish Ready:
- Turn your oven to 375 degrees Fahrenheit and grab a baking dish. Pour about a cup of Alfredo sauce across the bottom so nothing sticks and you've got sauce in every bite
- Fill Those Shells:
- Grab a spoon and stuff each shell with a good amount of your mushroom mixture. Put them all next to each other in your sauce-lined dish so they help each other stay upright
- Add More Goodness on Top:
- Pour the rest of your Alfredo sauce all over the filled shells. Cover everything with that shredded mozzarella for a bubbly, golden topping
- Into the Oven:
- Cover the whole thing with foil and bake for 25 minutes until everything's hot and the cheese has melted. Then take off the foil and let it go another 10 minutes until the top gets that perfect golden color
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The way those mushrooms taste next to the sweet ricotta is what makes this dish so special to me. I can still picture my young nephew's face lighting up when he got the first cheesy, gooey helping during our family get-together. That's what good food is all about
Keeping Leftovers
You can keep extras in the fridge for about four days. Just make sure to use a container with a good lid. When you want to eat them again, warm them up slowly in the oven with a splash more sauce so they don't dry out. You can even freeze the filled shells before baking for up to two months. Just let them thaw in the fridge overnight, add your sauce, and bake like normal
Switch It Up
Don't have mushrooms? Try finely chopped greens like spinach or kale instead. If ricotta isn't your thing, blended cottage cheese works too. Any creamy white sauce can replace the Alfredo if you want. And if you need to skip dairy altogether, plant-based cheeses and egg substitutes will do the job just fine
What To Serve With It
These creamy shells work great as the star of dinner with a simple green salad or some roasted veggies on the side. Sprinkle some fresh herbs like parsley or basil on top for color and flavor. When you've got friends over, make smaller stuffed shells and put them out as fancy finger food
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A Bit of Background
Italians have been stuffing pasta forever, calling these big shells conchiglioni ripieni. They usually used ricotta back in the day, but nowadays we've started adding veggies like mushrooms to make them heartier and more interesting. This dish shows how old comfort food classics can get new life with a few modern twists
Common Questions
- → How can I keep my pasta shells from breaking?
Cook the shells just until they're slightly firm, drain them, and mix with a tiny bit of oil so they won't stick together or rip when you fill them.
- → Can I use fresh garlic instead of the powder?
Yes! Fresh minced garlic works even better and can be cooked with your mushrooms before you mix the filling.
- → Which mushrooms should I pick for this dish?
Button or cremini mushrooms are your best bet, but try mixing different kinds if you want more interesting flavors.
- → Can I make this dish the day before?
You can stuff the shells and keep them in the fridge overnight. Just pop them in the oven when you're ready to eat.
- → What foods go well on the side?
Try some oven-roasted veggies, a simple green salad, or some warm garlic bread to balance out the rich cheesiness.