Description
Tender jumbo pasta shells stuffed with a dreamy mixture of sautéed mushrooms, creamy ricotta, and garlic, all baked in a luscious white sauce. Perfect for a cozy family dinner or impressing guests.
Ingredients
- Jumbo pasta shells
- Cremini or baby bella mushrooms (or button mushrooms)
- Ricotta cheese (whole milk preferred)
- Fresh garlic
- Parmesan cheese (freshly grated)
- Heavy cream
- Butter
- Nutmeg
- Fresh parsley
- Salt
- Black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook until al dente, about 10 minutes. Drain and set aside to cool.
- Heat 2 tablespoons of butter in a large sauté pan over medium heat. Add the mushrooms and cook until softened and golden brown, about 8 minutes. Add the minced garlic and cook for 1 minute more. Season with salt and pepper, then transfer to a bowl to cool.
- In a mixing bowl, combine the ricotta cheese, 1 cup of Parmesan, sautéed mushrooms, and 2 tablespoons of chopped parsley. Mix well and season with salt and pepper to taste.
- In the same sauté pan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1 minute. Gradually pour in 2 cups of heavy cream, whisking constantly to avoid lumps. Add a pinch of nutmeg and ½ cup of Parmesan cheese. Cook until the sauce thickens, about 3-5 minutes.
- Using a small spoon, fill each pasta shell with the ricotta-mushroom mixture. Arrange the stuffed shells in a greased baking dish.
- Pour the white sauce over the stuffed shells, covering them completely. Sprinkle with extra Parmesan cheese if desired. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until bubbly and golden on top.
- Let the shells cool for 5 minutes before serving.
Notes
Slightly undercook the pasta shells to prevent tearing during stuffing. Use fresh garlic for the best flavor. Cook mushrooms in batches to avoid overcrowding the pan.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 35
- Fiber: 3
- Protein: 15
Keywords: stuffed shells, creamy garlic, mushroom pasta, vegetarian pasta, comfort food