Description
Garlic mushroom stuffed shells showcase Italian comfort cuisine with rich, earthy flavors. Cheesy pasta pockets deliver delightful textures that comfort and satisfy hungry palates effortlessly.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 egg
- 8 oz (225 g) mushrooms
- 3 cloves garlic
- 2 cloves garlic
- 1 small onion
- ½ tsp dried thyme
- 2 tbsps olive oil
- 2 tbsps butter
- 2 tbsps butter
- 2 tbsps all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream
- ½ tsp salt
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp black pepper
- Fresh parsley (for garnish)
Instructions
- Boil Pasta: Salt water in a large pot and cook jumbo shells until al dente, stirring occasionally to prevent sticking. Drain in a colander and spread on a clean kitchen towel to cool evenly.
- Prepare Filling: Sauté minced garlic in olive oil until fragrant, then blend with ricotta cheese, chopped mushrooms, parsley, and grated parmesan. Season with salt, black pepper, and a hint of nutmeg for depth of flavor.
- Stuff Shells: Carefully fill each cooled pasta shell with the creamy mushroom mixture, ensuring a generous but neat portion in each shell. Arrange stuffed shells in a lightly greased baking dish, creating a snug, even layer.
- Create Sauce: Whisk together heavy cream, remaining parmesan, and a splash of white wine in a saucepan. Simmer until slightly thickened, then pour evenly over the stuffed shells, allowing the sauce to cascade between the pasta pockets.
- Bake and Finish: Preheat oven to 375°F and cover the baking dish with aluminum foil. Bake for 25 minutes, then remove foil and continue baking for an additional 10-15 minutes until the top turns golden and slightly crispy. Let rest for 5 minutes before serving to allow sauce to set.
Notes
- Choose Jumbo Shells Carefully: Select large, sturdy shells that can hold the creamy mushroom filling without tearing or breaking during cooking.
- Prevent Sticking Smartly: Add a splash of olive oil to the boiling water to help shells separate and reduce the chances of them sticking together.
- Master Pasta Texture: Cook shells just until al dente, ensuring they remain firm enough to hold the filling without becoming mushy or falling apart.
- Cool Strategically: Arrange shells in a single layer on a towel, allowing air circulation to prevent moisture buildup and maintain their structural integrity for easy stuffing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 460
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg