Creamy Garlic Mushroom Stuffed Shells
This dish features jumbo pasta shells stuffed with a creamy ricotta and mushroom filling, topped with Alfredo sauce and melted mozzarella.
Equipment
- large pot
- baking dish
Ingredients
For the Stuffing
- 20 pieces jumbo pasta shells cooked according to package instructions
- 1 cup ricotta cheese creamy base for the filling
- ½ cup grated Parmesan cheese for a sharp, nutty flavor
- 1 cup cooked mushrooms finely chopped
- 1 piece egg beaten, to bind the filling
- 1 teaspoon garlic powder for a subtle garlic flavor
- ½ teaspoon salt to season
- ½ teaspoon black pepper for a touch of spice
For the Sauce
- 2 cups Alfredo sauce divided (1 cup for the base and 1 cup on top)
- ¼ cup shredded mozzarella cheese to melt on top
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine ricotta cheese, grated Parmesan cheese, cooked mushrooms, beaten egg, garlic powder, salt, and black pepper. Mix well to create the filling.
- Stuff each cooked jumbo pasta shell with the filling mixture and place them in a baking dish.
- Pour 1 cup of Alfredo sauce over the stuffed shells.
- Top with shredded mozzarella cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.
Notes
You can add chopped spinach or other vegetables to the filling for extra nutrition.