Garlic Mushroom Shells- Easy Creamy Pasta Delight

Garlic Mushroom Shells have a way of captivating the senses, a comforting aroma that promises a truly delightful culinary experience. It’s no wonder this dish holds a special place in so many hearts! There’s something inherently satisfying about the tender, perfectly cooked pasta cradling a rich, savory filling. The star of the show, of course, is the harmonious marriage of earthy mushrooms and pungent garlic, creating a depth of flavor that is both robust and wonderfully nuanced. What truly makes Garlic Mushroom Shells so special is their versatility; they can be a weeknight savior when you’re craving something quick yet impressive, or a show-stopping centerpiece for a dinner party that will have your guests raving. The simple elegance of this recipe belies the complex, comforting taste that keeps us coming back for more, dish after delicious dish.

Ingredients:

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cooked mushrooms, finely chopped
• 1 egg, beaten
• 2 cups Alfredo sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup shredded mozzarella cheese

Preparing the Filling

1. In a medium-sized bowl, combine the ricotta cheese and the beaten egg. The egg acts as a binder, helping to hold the filling together and making it wonderfully creamy once baked. Gently whisk these two ingredients until they are thoroughly incorporated. You want a smooth, uniform mixture.
2. Next, add the grated Parmesan cheese to the ricotta and egg mixture. Parmesan cheese brings a salty, nutty flavor that complements the mildness of the ricotta beautifully. Stir in the finely chopped cooked mushrooms. Ensure the mushrooms are evenly distributed throughout the cheese mixture. If your mushrooms were sautéed before chopping, this will add an extra layer of deliciousness and depth of flavor. Season this filling with the garlic powder, salt, and black pepper. Don’t be shy with the seasonings – they are crucial for bringin extractg out the best in the simple ingredients. Taste a tiny bit of the mixture (if you’re comfortable doing so with raw egg) and adjust salt and pepper if needed.

Stuffing the Shells

1. Now it’s time to stuff those jumbo pasta shells. Take each cooked jumbo pasta shell and carefully spoon the ricotta and mushroom mixture into it. Be generous, but try not to overstuff, as you don’t want the filling to spill out too much during baking. The shells should be nicely mounded with the filling. If you find the filling a bit too thick to spoon easily, you can add a tablespoon of the Alfredo sauce to it and mix, which will help loosen it up slightly. This step requires a little patience, but the end result is so worth it.

Assembling and Baking

1. Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread about half of the Alfredo sauce evenly across the bottom. This creates a luscious bed for the stuffed shells and prevents them from sticking to the dish. Arrange the stuffed pasta shells in a single layer over the sauce, packing them in snugly. You can also arrange them slightly tilted if it helps you fit them all in neatly. The more shells you can fit in, the merrier!
2. Once all the shells are nestled in the baking dish, pour the remaining Alfredo sauce evenly over the top, making sure to coat each shell. This second layer of sauce will keep the shells moist and infused with flavor as they bake. Finally, sprinkle the shredded mozzarella cheese evenly over the entire dish. The mozzarella will melt and become golden and bubbly, creating a delightful cheesy crust on top of your Garlic Mushroom Shells. Cover the baking dish tightly with aluminum foil. This is important to ensure the shells cook through and the sauce doesn’t dry out. Bake for 20 minutes.
3. After 20 minutes of covered baking, carefully remove the aluminum foil. Return the dish to the oven and bake for an additional 10-15 minutes, or until the mozzarella cheese is melted, golden brown, and the sauce is bubbling around the edges. This uncovered baking time allows the top to get beautifully browned and slightly crispy. Let the Garlic Mushroom Shells rest for about 5-10 minutes before serving. This resting period allows the flavors to meld and the shells to set slightly, making them easier to serve. Enjoy your delicious homemade Garlic Mushroom Shells!

Conclusion:

And there you have it – your very own batch of delicious Garlic Mushroom Shells! We hope you’ve enjoyed following along with this simple yet incredibly satisfying recipe. The creamy, savory sauce coating tender pasta shells, infused with the rich aroma of garlic and earthy mushrooms, makes for a perfect weeknight meal or an impressive dish to share. Don’t hesitate to get creative with how you serve these; a sprinkle of fresh parsley or a grating of Parmesan cheese takes them to the next level. Feel free to experiment with different types of mushrooms for varied flavors and textures, or even add a pinch of red pepper flakes for a touch of heat. The beauty of Garlic Mushroom Shells is their versatility! We encourage you to make them your own and savor every bite. Enjoy!

Frequently Asked Questions:

Can I make this dish ahead of time?

Yes, you can certainly prepare the Garlic Mushroom Shells ahead of time. Cook the pasta al dente, prepare the sauce, and combine them. Store them in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, reheat gently on the stovetop or in the oven, adding a splash of milk or cream if the sauce has thickened too much.

What other vegetables can I add to Garlic Mushroom Shells?

This recipe is wonderfully adaptable! You can easily incorporate other vegetables like spinach, peas, broccoli florets, bell peppers, or even sun-dried tomatoes. Add heartier vegetables like broccoli or bell peppers a few minutes before the pasta is done cooking, and tender greens like spinach right at the end until wilted.

Garlic Mushroom Shells- Easy Creamy Pasta Delight

A delightful and easy pasta dish featuring jumbo shells stuffed with a creamy ricotta and mushroom filling, smothered in Alfredo sauce and topped with melted mozzarella.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
50 Minutes

Servings
20 servings

Ingredients

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cooked mushrooms, finely chopped
• 1 egg, beaten
• 2 cups Alfredo sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup shredded mozzarella cheese

Instructions

1. Step 1
   In a medium-sized bowl, combine the ricotta cheese and the beaten egg. Whisk until thoroughly incorporated for a smooth, uniform mixture.
2. Step 2
   Add the grated Parmesan cheese, finely chopped cooked mushrooms, garlic powder, salt, and black pepper to the ricotta mixture. Stir until evenly distributed. Taste and adjust seasonings if needed.
3. Step 3
   Carefully spoon the ricotta and mushroom mixture into each cooked jumbo pasta shell, filling them generously but without overstuffing.
4. Step 4
   Preheat your oven to 375°F (190°C). Spread half of the Alfredo sauce evenly across the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce.
5. Step 5
   Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella cheese over the entire dish. Cover tightly with aluminum foil and bake for 20 minutes.
6. Step 6
   Remove the aluminum foil and bake for an additional 10-15 minutes, or until the mozzarella is melted, golden brown, and the sauce is bubbling. Let rest for 5-10 minutes before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.