Creamy Garlic Mushroom Stuffed Shells
Indulge in these creamy stuffed shells filled with garlic mushrooms and three types of cheese, baked to perfection.
Ingredients
For the stuffed shells
- 12 pieces Jumbo pasta shells
- 3 cloves Garlic, minced Lots
- 8 ounces Mushrooms, chopped (cremini or button) Fresh or frozen
- 8 ounces Cream cheese Can swap half for ricotta
- 1/2 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Heavy cream Can swap for thick oat cream for dairy-free
- to taste Salt
- to taste Pepper
- 2 tablespoons Olive oil
- 1/4 cup Fresh parsley, chopped For garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and chopped mushrooms, cooking until softened.
- In a bowl, combine the garlic mushroom mixture with cream cheese, Parmesan cheese, salt, and pepper.
- Stuff each pasta shell with the mushroom filling.
- Place the stuffed shells in a baking dish.
- In the same skillet, add heavy cream and mozzarella cheese, stirring until combined and melted. Pour the sauce over the stuffed shells.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh parsley and serve hot.
Notes
You can assemble the shells ahead of time and refrigerate for up to 24 hours. They are also freezer-friendly before baking. Let mushrooms brown for the best flavor.