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Mushroom Stuffed Pasta Shells

Mushroom Stuffed Pasta Shells
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Mushroom Stuffed Pasta Shells combine savory sautéed mushrooms with a creamy cheese filling, baked in marinara sauce for a comforting and elegant dish. Perfect for family dinners or special occasions, this recipe offers rich flavors and creamy textures wrapped in tender jumbo pasta shells, making it a crowd-pleasing meal that’s easy to prepare and adaptable to various dietary needs.

Ingredients

Scale

Pasta

  • 12 ounces jumbo pasta shells

Mushroom Filling

  • 2 cups cremini or button mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • Salt and pepper, to taste

Cheese Mixture

  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese

Sauce and Topping

  • 2 cups marinara sauce
  • Remaining shredded mozzarella cheese for topping (about 1/2 cup)

Instructions

  1. Cook the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente. Drain carefully and rinse with cold water to stop the cooking process, then place them on a lightly oiled tray to prevent sticking.
  2. Prepare the mushroom filling: Heat olive oil in a skillet over medium heat. Add finely chopped onions and garlic and cook until translucent. Add the chopped mushrooms and sauté until they release moisture and turn golden brown. Season with salt, pepper, and fresh herbs. Allow the mixture to cool slightly before using.
  3. Combine filling ingredients: In a large bowl, mix ricotta, half of the shredded mozzarella, grated Parmesan, and the cooled sautéed mushroom mixture. Stir until evenly combined and adjust seasoning to taste.
  4. Stuff the shells: Gently spoon the mushroom and cheese filling into each cooked pasta shell, filling them completely but carefully to avoid tearing. Arrange the stuffed shells evenly in a baking dish that has a thin layer of marinara sauce spread on the bottom.
  5. Add sauce and cheese topping: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining shredded mozzarella cheese on top to create a bubbly, golden crust when baked.
  6. Bake to perfection: Cover the baking dish loosely with foil and bake in a preheated oven at 350°F (175°C) for about 25 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown nicely. Let the dish rest for a few minutes before serving.

Notes

  • Don’t overcook the pasta; it should be just firm enough to hold the filling without becoming mushy.
  • Dry mushrooms well before sautéing to avoid a watery filling; cook until browned.
  • Season throughout the process with salt and pepper to enhance flavor.
  • Allow the baked shells to rest for 5-10 minutes to set the filling and make serving easier.
  • Use fresh herbs for added aroma, flavor, and vibrant color.

Nutrition

Keywords: mushroom stuffed pasta shells, baked pasta shells, ricotta stuffed shells, vegetarian pasta dish, gluten free pasta, comfort food, mushroom pasta bake

Find it online: https://homemademealz.com/mushroom-stuffed-pasta-shells/