Creamy Garlic Mushroom Stuffed Shells
This comforting dish features creamy filling made from mushrooms, garlic, and a blend of cheeses, all enveloped in large pasta shells. It’s rich, satisfying, and perfect for a family meal.
Equipment
- Large Pot
- Baking Dish
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 250 g Large pasta shells
- 200 g Cremini or white button mushrooms finely chopped
- 2 cloves Garlic minced
- 250 g Ricotta cheese
- 200 g Mozzarella cheese
- 50 g Parmesan cheese
- 50 ml Cream
- 100 g Spinach fresh or thawed
- 1 small Onion finely chopped
- 400 ml Marinara sauce or simple white sauce
- 15 ml Olive oil
- to taste Salt
- to taste Pepper
- to taste Italian seasoning
Instructions
- Preheat your oven to 190°C and bring a large pot of salted water to a boil. Add the pasta shells and cook until they are just al dente, about 8–10 minutes. Drain and rinse with cool water to stop cooking.
- In a skillet, sauté the chopped mushrooms in olive oil until they release moisture and turn golden brown. Add minced garlic and cook for another minute until fragrant.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, and cream. Fold in the mushroom mixture and chopped spinach, then season with salt, pepper, and Italian seasoning.
- Spoon the filling into each cooled shell, arranging them in a baking dish with a generous amount of marinara sauce at the bottom. Top with remaining sauce and a little extra cheese.
- Bake uncovered for about 25–30 minutes until the cheese is bubbly and lightly golden. Let them rest for 5 minutes before serving.
Notes
Tip: Leave the dish uncovered for the last 5–8 minutes of baking for a lightly crisp top. Be careful not to overfill the shells!