Cheesy Mushroom Pasta Shells (Print-Friendly Version)
Stuffed pasta pockets bursting with mushrooms and three cheeses, baked till golden and gooey.
# Ingredients List:
→ Filling
01 -
1/2 cup Parmesan cheese, freshly grated
02 -
1 cup soft ricotta cheese
03 -
1 cup mushrooms, cooked and finely diced
04 -
1 large egg, lightly whisked
05 -
1/2 tsp of black pepper
06 -
1 tsp garlic powder for seasoning
07 -
1/2 tsp salt, or to taste
→ Shells and Assembly
08 -
2 cups Alfredo sauce, keep some aside for later
09 -
20 large pasta shells, cooked just right (al dente)
10 -
1/4 cup of mozzarella cheese, shredded
# Detailed Cooking Steps:
01 -
Boil the jumbo pasta shells in salted water, following the package guide until they’re firm but cooked. Drain and leave them aside.
02 -
In a big bowl, mix ricotta, Parmesan, mushrooms, garlic powder, salt, pepper, and the beaten egg. Stir until it all comes together.
03 -
Set your oven to 375°F (190°C) and preheat. Coat a baking dish with 1 cup of Alfredo sauce, spreading it around evenly.
04 -
Fill each pasta shell generously with the prepared mushroom mix. Place them in the baking dish with the open side facing up.
05 -
Drizzle the remaining Alfredo sauce over the stuffed pasta. Spread mozzarella cheese evenly on top.
06 -
Cover the dish snugly using foil and bake for 25 minutes. Take the foil off and bake for 10 more, or until the cheese is golden and bubbling.
# Helpful Hints:
01 -
Sprinkle some parsley on top before serving for an extra pop of flavor.