These Creamy Garlic Mushroom Stuffed Shells are filled with a rich, garlicky mushroom and cheese mixture, then baked in a luscious creamy sauce. It’s a satisfying, restaurant-worthy dish that’s perfect for any occasion!
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Ingredients
For the Stuffed Shells:
- 20-24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1 tbsp fresh basil, chopped (optional)
- Salt and pepper to taste
For the Garlic Mushroom Filling:
- 2 tbsp olive oil or butter
- 2 cups mushrooms (cremini, button, or a mix), finely chopped
- 4 garlic cloves, minced
- ½ cup heavy cream
- ¼ cup chicken or vegetable broth
- Salt and pepper to taste
For the Creamy Sauce:
- 1 tbsp butter
- 2 cups heavy cream
- ½ cup chicken or vegetable broth
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. Cook the Shells:
- Bring a large pot of salted water to a boil and cook the pasta shells until al dente.
- Drain, rinse with cool water, and set aside.
2. Prepare the Garlic Mushroom Filling:
- Heat olive oil or butter in a large skillet over medium heat.
- Add chopped mushrooms and cook for 5-7 minutes, until soft and golden.
- Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Pour in the heavy cream and broth, cooking for another 3-4 minutes until thickened slightly.
- Season with salt and pepper and remove from heat to cool.
3. Make the Filling Mixture:
- In a large mixing bowl, combine ricotta, mozzarella, Parmesan, and egg.
- Stir in the cooled mushroom mixture and chopped basil (if using).
- Season with salt and pepper to taste.
4. Stuff the Shells:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spoon the filling into each pasta shell and place them in the dish.
5. Make the Creamy Sauce:
- In a saucepan, melt butter over medium heat.
- Stir in heavy cream, broth, and garlic powder, and bring to a simmer.
- Cook for 5-7 minutes until slightly thickened.
- Stir in Parmesan cheese and season with salt and pepper.
6. Assemble and Bake:
- Pour the creamy sauce over the stuffed shells.
- Cover with aluminum foil and bake for 20 minutes.
- Uncover and bake for another 10 minutes, until the top is golden and bubbling.
7. Serve and Garnish:
- Remove from oven, let cool for a few minutes, then garnish with fresh parsley.
- Serve with garlic bread or a fresh salad.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Cuisine: Italian-American
Tips for Success
✔ Use Fresh Mushrooms – Sautéing them releases their deep, earthy flavor.
✔ Make Ahead – Stuff the shells and refrigerate overnight before baking.
✔ Add Extra Flavor – Try mixing in spinach, caramelized onions, or even cooked sausage.
This dish is creamy, cheesy, and packed with garlic mushroom goodness!
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Creamy Garlic Mushroom Stuffed Shells
- Total Time: 50 minutes
Description
These Creamy Garlic Mushroom Stuffed Shells are filled with a rich, garlicky mushroom and cheese mixture, then baked in a luscious creamy sauce. It’s a satisfying, restaurant-worthy dish that’s perfect for any occasion!
Stay in the flavor loop! Join our newsletter to receive this recipe and other delicious updates fresh to your inbox.
Ingredients
For the Stuffed Shells:
- 20–24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1 tbsp fresh basil, chopped (optional)
- Salt and pepper to taste
For the Garlic Mushroom Filling:
- 2 tbsp olive oil or butter
- 2 cups mushrooms (cremini, button, or a mix), finely chopped
- 4 garlic cloves, minced
- ½ cup heavy cream
- ¼ cup chicken or vegetable broth
- Salt and pepper to taste
For the Creamy Sauce:
- 1 tbsp butter
- 2 cups heavy cream
- ½ cup chicken or vegetable broth
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. Cook the Shells:
- Bring a large pot of salted water to a boil and cook the pasta shells until al dente.
- Drain, rinse with cool water, and set aside.
2. Prepare the Garlic Mushroom Filling:
- Heat olive oil or butter in a large skillet over medium heat.
- Add chopped mushrooms and cook for 5-7 minutes, until soft and golden.
- Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Pour in the heavy cream and broth, cooking for another 3-4 minutes until thickened slightly.
- Season with salt and pepper and remove from heat to cool.
3. Make the Filling Mixture:
- In a large mixing bowl, combine ricotta, mozzarella, Parmesan, and egg.
- Stir in the cooled mushroom mixture and chopped basil (if using).
- Season with salt and pepper to taste.
4. Stuff the Shells:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spoon the filling into each pasta shell and place them in the dish.
5. Make the Creamy Sauce:
- In a saucepan, melt butter over medium heat.
- Stir in heavy cream, broth, and garlic powder, and bring to a simmer.
- Cook for 5-7 minutes until slightly thickened.
- Stir in Parmesan cheese and season with salt and pepper.
6. Assemble and Bake:
- Pour the creamy sauce over the stuffed shells.
- Cover with aluminum foil and bake for 20 minutes.
- Uncover and bake for another 10 minutes, until the top is golden and bubbling.
7. Serve and Garnish:
- Remove from oven, let cool for a few minutes, then garnish with fresh parsley.
- Serve with garlic bread or a fresh salad.
Notes
Use Fresh Mushrooms – Sautéing them releases their deep, earthy flavor.
Make Ahead – Stuff the shells and refrigerate overnight before baking.
Add Extra Flavor – Try mixing in spinach, caramelized onions, or even cooked sausage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine: Italian-American
