Dinner

Creamy Garlic Mushroom Stuffed Shells Recipe

Name: Creamy Garlic Mushroom Stuffed Shells Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 20 jumbo pasta shells, cooked according to package instructions; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 cup cooked mushrooms, finely chopped; 1 egg, beaten; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 cups Alfredo sauce, divided (1 cup for the base, 1 cup for topping); 1/4 cup shredded mozzarella cheese

Byrami Hayes March 10, 2026March 10, 2026

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Introduction

Creamy Garlic Mushroom Stuffed Shells are a comforting and flavorful vegetarian dish perfect for weeknight dinners or special occasions. Filled with a rich blend of ricotta, Parmesan, and sautéed mushrooms, these stuffed shells are baked in a luscious Alfredo sauce topped with melted mozzarella.

The image shows a white rectangular baking dish filled with large pasta shells stuffed with a creamy mixture, topped with melted cheese and sliced browned mushrooms. The shells have a pale yellow color with ridged texture, and the cheese on top is bubbly and slightly golden brown around the edges. Small green herbs are sprinkled over the dish, adding a touch of color. The dish is placed on a white marbled surface with blurred garlic and green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 jumbo pasta shells, cooked according to package instructions
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup cooked mushrooms, finely chopped
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups Alfredo sauce, divided
1/4 cup shredded mozzarella cheese

Instructions

Step 1: Boil the jumbo pasta shells according to the package instructions. Drain and set aside to cool slightly.
Step 2: In a large bowl, combine the ricotta, Parmesan, cooked mushrooms, beaten egg, garlic powder, salt, and black pepper. Mix until well incorporated to form the filling.
Step 3: Preheat your oven to 375°F (190°C). Spread 1 cup of Alfredo sauce evenly on the bottom of a baking dish.
Step 4: Carefully stuff each pasta shell with the mushroom and cheese filling and arrange them in the prepared baking dish over the sauce.
Step 5: Pour the remaining 1 cup of Alfredo sauce over the stuffed shells, then sprinkle shredded mozzarella cheese on top.
Step 6: Cover the dish 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 brown.

Tips & Variations

For extra flavor, sauté mushrooms with a bit of fresh garlic and herbs before mixing into the filling.
Try swapping Alfredo sauce with marinara for a tomato-based version.
You can add chopped spinach or kale to the filling for added nutrition and color.
Use part-skim ricotta for a lighter version, or substitute with cottage cheese if preferred.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual portions, but be careful not to overcook.

How to Serve

A white baking dish filled with six large pasta shells, each stuffed with a creamy white cheese filling. The shells are light yellow with a smooth texture, topped with melted, slightly browned cheese that has a glossy finish. Scattered sliced brown mushrooms and small green herb bits sit on the cheese, adding texture and color. The dish has some golden edges where the cheese has browned, and the scene is set on a white marbled surface with fresh green herbs and a garlic bulb blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the stuffed shells a day in advance. Keep them covered in the refrigerator and bake when ready, adding a few extra minutes to the baking time if baking from cold.

Can I use fresh mushrooms instead of cooked mushrooms?

It’s best to cook the mushrooms first to remove excess moisture and intensify their flavor. Raw mushrooms might release water during baking, making the dish watery.