Description
These Creamy Garlic Mushroom Stuffed Shells feature jumbo pasta shells filled with a savory blend of ricotta, Parmesan, and mushrooms, baked in rich Alfredo sauce and topped with melted mozzarella for a comforting vegetarian meal.
Ingredients
Ingredients
- Jumbo pasta shells: 20, cooked according to package instructions
- Ricotta cheese: 1 cup, creamy base for the filling
- Grated Parmesan cheese: 1/2 cup, for a sharp, nutty flavor
- Cooked mushrooms: 1 cup, finely chopped
- Egg: 1, beaten, to bind the filling
- Garlic powder: 1 teaspoon, for a subtle garlic flavor
- Salt: 1/2 teaspoon, to season
- Black pepper: 1/2 teaspoon, for a touch of spice
- Alfredo sauce: 2 cups, divided (1 cup for the base and 1 cup on top)
- Shredded mozzarella cheese: 1/4 cup, to melt on top
Instructions
- Boil pasta shells: Boil the jumbo pasta shells according to the package instructions. Drain and set them aside.
- Prepare filling: In a large bowl, combine the ricotta, Parmesan, cooked mushrooms, egg, garlic powder, salt, and black pepper to create the filling.
- Prepare baking dish: Preheat the oven to 375°F (190°C). Spread 1 cup of Alfredo sauce on the bottom of a baking dish.
- Stuff shells: Generously stuff each pasta shell with the mushroom mixture and place them in the baking dish.
- Assemble and bake: Pour the remaining Alfredo sauce over the top of the shells and sprinkle with mozzarella cheese.
- Bake: Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
