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To create the best Creamy Garlic Mushroom Stuffed Shells, it’s essential to understand the role of each ingredient. Here’s a closer look at the key components that make this dish so special.

Creamy Garlic Mushroom Stuffed Shells – Ultimate Comfort Food

Indulge in the creamy goodness of Garlic Mushroom Stuffed Shells! This delightful recipe combines rich flavors from sautéed shiitake and button mushrooms, creamy cheeses, and a luxurious heavy cream sauce. Perfect for family dinners or impressing guests, each bite is a tasty experience you won't want to miss. Discover how to create this gourmet dish that elevates traditional pasta into a culinary masterpiece. #StuffedShells #PastaRecipe #MushroomLovers #ComfortFood #DinnerIdeas #CulinaryDelight
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Ingredients
  

12 jumbo pasta shells

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

16 oz (450g) mushrooms, sliced (preferably a mix of shiitake and button mushrooms)

1 teaspoon dried thyme

1 teaspoon Italian seasoning

Salt and pepper, to taste

1 cup ricotta cheese

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese, plus extra for topping

1/2 cup fresh parsley, chopped (for garnish)

2 cups heavy cream

1/2 teaspoon red pepper flakes (optional)

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the pasta shells: In a large pot of salted boiling water, cook the jumbo shells according to package instructions until al dente. Drain and set aside on a baking sheet to cool slightly.

      Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-5 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking for an additional 8-10 minutes until the mushrooms are browned and any liquid has evaporated. Stir in the thyme, Italian seasoning, salt, and pepper. Remove from heat.

        Prepare the filling: In a large bowl, combine the ricotta cheese, half of the grated Parmesan cheese, half of the shredded mozzarella cheese, and the sautéed mushroom mixture. Mix until well combined.

          Stuff the shells: Using a spoon, carefully fill each cooked pasta shell with the creamy mushroom mixture. Place the filled shells in a lightly greased 9x13 inch baking dish.

            Make the cream sauce: In the same skillet used for the mushrooms, pour in the heavy cream over medium heat. Let it simmer for about 2-3 minutes, stirring occasionally. Add the red pepper flakes (if using) and remaining salt and pepper to taste. Pour the cream sauce evenly over the stuffed shells.

              Top and bake: Sprinkle the remaining mozzarella and Parmesan cheese on top of the stuffed shells. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Garnish and serve: Once out of the oven, let the dish sit for about 5 minutes. Garnish with fresh parsley before serving.

                  Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4-6