What the heck is this?
Get ready for a pasta dish that’s about to steal your heart. These creamy garlic mushroom stuffed shells are the kind of meal that makes you want to curl up with a blanket and dive in fork-first. Jumbo pasta shells are filled with a luscious mixture of sautéed garlic mushrooms, ricotta, and a touch of cream, all baked in a dreamy garlic Parmesan sauce. It’s rich, it’s comforting, and it’s everything you want when you’re craving cozy, hearty pasta.
Why You’ll Love This Recipe
- Rich, creamy, and totally indulgent
- The mushrooms add that earthy, savory depth that takes this over the top
- Comfort food at its finest — gooey, cheesy, and satisfying
- Perfect for meal prep — make a big batch and enjoy it all week
- Great for impressing guests, or just treating yourself to something special
The Good Stuff You’ll Need
For the Shells:
- 12 jumbo pasta shells
- Salt + water for boiling
For the Mushroom Filling:
- 2 cups mushrooms (any variety you like), chopped
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh thyme or ½ tsp dried thyme
- 1 cup ricotta cheese
- ½ cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- Salt + pepper to taste
For the Garlic Parmesan Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 ½ cups milk (or cream for extra richness)
- 2 tbsp grated Parmesan cheese
- 2 cloves garlic, minced
- Salt + pepper to taste
For Topping:
- 1 cup shredded mozzarella
- Fresh parsley for garnish (optional)
Let’s Do This
Step 1: Cook the Shells
Bring a large pot of salted water to a boil.
Cook jumbo shells according to package directions until al dente, about 9–11 minutes. Drain and set aside, making sure not to overcook.
Step 2: Sauté the Mushrooms
Heat olive oil in a skillet over medium heat.
Add chopped mushrooms and cook for 5–7 minutes, until softened and browned.
Add garlic and thyme, and sauté for another 1–2 minutes until fragrant.
Season with salt and pepper, then remove from heat and let cool slightly.
Step 3: Make the Filling
In a large bowl, combine the sautéed mushrooms, ricotta, mozzarella, Parmesan, and a pinch of salt and pepper.
Stir until everything is well-mixed and the filling is creamy.
Step 4: Make the Garlic Parmesan Sauce
In a saucepan, melt butter over medium heat.
Add minced garlic and cook for about 1 minute until fragrant.
Stir in the flour to create a roux and cook for 1-2 minutes.
Slowly pour in the milk (or cream), whisking constantly to prevent lumps.
Bring to a simmer and cook for 3-5 minutes, until the sauce thickens.
Stir in Parmesan cheese, and season with salt and pepper.
Step 5: Assemble the Shells
Preheat your oven to 375°F (190°C).
Spread a small layer of garlic Parmesan sauce on the bottom of a baking dish.
Stuff each cooked pasta shell with the mushroom ricotta mixture and place it in the dish.
Once all shells are stuffed, pour the remaining garlic Parmesan sauce over the top of the shells.
Step 6: Bake and Serve
Top the stuffed shells with shredded mozzarella.
Cover with foil and bake for 20–25 minutes.
Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
Garnish with fresh parsley and serve hot.
Serving Suggestions
- Pair it with a simple green salad and a crusty baguette for the perfect meal
- Serve with roasted vegetables or garlic bread on the side for extra comfort
- A drizzle of extra garlic butter sauce never hurt anyone
Switch It Up
- Add spinach or kale to the mushroom filling for some greens
- Try using a blend of different mushrooms (shiitake, cremini, etc.) for a unique flavor profile
- Use a blend of cream cheese and ricotta for a richer filling
- If you’re feeling extra, top with a sprinkle of bacon bits for crunch and flavor
Make-Ahead Tips
- You can stuff the shells and assemble the whole dish ahead of time, then cover and refrigerate for up to 2 days.
- Reheat in the oven at 350°F (175°C) for 15–20 minutes, or until heated through.
- Leftovers will keep in the fridge for 3–4 days.
Questions People Actually Ask
Q: Can I use a different type of pasta shell?
A: Sure! If you can’t find jumbo shells, use any large pasta like manicotti or even conchiglie (shell-shaped pasta). You can also layer it like a lasagna.
Q: Can I make this vegetarian?
A: Yup! This recipe is already vegetarian. You can even add more veggies like spinach or roasted red peppers to bulk it up.
Q: Can I freeze this?
A: Yes! Assemble the dish but don’t bake it. Cover tightly and freeze for up to 3 months. When ready to eat, bake from frozen, but increase the cooking time by about 15-20 minutes.
Creamy Garlic Mushroom Stuffed Shells: Your New Favorite Comfort Food
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Get ready for a pasta dish that’s about to steal your heart. These creamy garlic mushroom stuffed shells are the kind of meal that makes you want to curl up with a blanket and dive in fork-first. Jumbo pasta shells are filled with a luscious mixture of sautéed garlic mushrooms, ricotta, and a touch of cream, all baked in a dreamy garlic Parmesan sauce. It’s rich, it’s comforting, and it’s everything you want when you’re craving cozy, hearty pasta.
Ingredients
For the Shells:
12 jumbo pasta shells
Salt + water for boiling
For the Mushroom Filling:
2 cups mushrooms (any variety you like), chopped
1 tbsp olive oil
3 cloves garlic, minced
1 tsp fresh thyme or ½ tsp dried thyme
1 cup ricotta cheese
½ cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
Salt + pepper to taste
For the Garlic Parmesan Sauce:
2 tbsp butter
2 tbsp flour
1 ½ cups milk (or cream for extra richness)
2 tbsp grated Parmesan cheese
2 cloves garlic, minced
Salt + pepper to taste
For Topping:
1 cup shredded mozzarella
Fresh parsley for garnish (optional)
Instructions
Step 1: Cook the Shells
Bring a large pot of salted water to a boil.
Cook jumbo shells according to package directions until al dente, about 9–11 minutes. Drain and set aside, making sure not to overcook.
Step 2: Sauté the Mushrooms
Heat olive oil in a skillet over medium heat.
Add chopped mushrooms and cook for 5–7 minutes, until softened and browned.
Add garlic and thyme, and sauté for another 1–2 minutes until fragrant.
Season with salt and pepper, then remove from heat and let cool slightly.
Step 3: Make the Filling
In a large bowl, combine the sautéed mushrooms, ricotta, mozzarella, Parmesan, and a pinch of salt and pepper.
Stir until everything is well-mixed and the filling is creamy.
Step 4: Make the Garlic Parmesan Sauce
In a saucepan, melt butter over medium heat.
Add minced garlic and cook for about 1 minute until fragrant.
Stir in the flour to create a roux and cook for 1-2 minutes.
Slowly pour in the milk (or cream), whisking constantly to prevent lumps.
Bring to a simmer and cook for 3-5 minutes, until the sauce thickens.
Stir in Parmesan cheese, and season with salt and pepper.
Step 5: Assemble the Shells
Preheat your oven to 375°F (190°C).
Spread a small layer of garlic Parmesan sauce on the bottom of a baking dish.
Stuff each cooked pasta shell with the mushroom ricotta mixture and place it in the dish.
Once all shells are stuffed, pour the remaining garlic Parmesan sauce over the top of the shells.
Step 6: Bake and Serve
Top the stuffed shells with shredded mozzarella.
Cover with foil and bake for 20–25 minutes.
Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
Garnish with fresh parsley and serve hot.
Notes
Add spinach or kale to the mushroom filling for some greens
Try using a blend of different mushrooms (shiitake, cremini, etc.) for a unique flavor profile
Use a blend of cream cheese and ricotta for a richer filling
If you’re feeling extra, top with a sprinkle of bacon bits for crunch and flavor
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~450 per serving
- Carbohydrates: ~28g
- Protein: ~21g