Name: Creamy Garlic Mushroom Stuffed Shells: A Comforting Delight
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 20 jumbo pasta shells; 1 tbsp olive oil; 1 tbsp butter; 1 small onion, finely chopped; 4 garlic cloves, minced; 12 oz mushrooms, finely chopped (cremini or button work well); Salt & pepper to taste; 1/2 tsp dried thyme (or Italian seasoning); 1 cup ricotta cheese; 1/2 cup shredded mozzarella; 1/4 cup grated Parmesan; 2 tbsp fresh parsley, chopped; 2 tbsp butter; 2 garlic cloves, minced; 2 tbsp all-purpose flour; 1 1/2 cups milk; 1/2 cup heavy cream; 1/4 cup grated Parmesan; Salt and pepper to taste; A pinch of nutmeg (optional)

Description

Plump pasta shells are filled with a luxurious mixture of garlic-sautéed mushrooms, creamy ricotta, and herbs, then baked in a luscious cream sauce. Perfect for meatless nights or special gatherings.

Ingredients

Scale

For the Stuffed Shells:

20 jumbo pasta shells
1 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
4 garlic cloves, minced
12 oz mushrooms, finely chopped (cremini or button work well)
Salt & pepper to taste
1/2 tsp dried thyme (or Italian seasoning)
1 cup ricotta cheese
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
2 tbsp fresh parsley, chopped

For the Cream Sauce:

2 tbsp butter
2 garlic cloves, minced
2 tbsp all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1/4 cup grated Parmesan
Salt and pepper to taste
A pinch of nutmeg (optional)

Instructions

Cook the Shells:
- Boil pasta shells until al dente according to package instructions. Drain and set aside on a baking sheet to cool slightly.
Prepare Mushroom Filling:
- In a skillet, heat olive oil and butter over medium heat. Add onions and sauté until soft. Stir in garlic and mushrooms; cook until mushrooms release liquid and it evaporates, about 8–10 minutes.
- Season with salt, pepper, and thyme. Remove from heat and let cool slightly.
- In a bowl, combine mushroom mixture with ricotta, mozzarella, Parmesan, and parsley.
Make the Cream Sauce:
- In a saucepan, melt butter and add garlic. Cook for 1 minute. Stir in flour and cook for another minute.
- Slowly whisk in milk and cream, stirring until thickened. Add Parmesan, salt, pepper, and nutmeg. Remove from heat.
Assemble the Dish:
- Preheat oven to 375°F (190°C).
- Spread a layer of cream sauce in the bottom of a baking dish.
- Fill each shell with the mushroom-ricotta mixture and place into the dish.
- Pour remaining cream sauce over the shells and sprinkle with a little more mozzarella and Parmesan.
Bake:
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until bubbly and golden on top.

Prep Time: 30 minutes
Cook Time: 30minutes