Garlic Mushroom Stuffed Shells
Garlic Mushroom Stuffed Shells
What’s great about this recipe
Garlic Mushroom Stuffed Shells are the perfect blend of creamy, cheesy goodness and savory mushrooms. This dish not only looks appealing, but it also combines rich flavors that anyone can enjoy. It’s a comforting meal that is sure to impress your family and friends!
How to make Garlic Mushroom Stuffed Shells
Ingredients:
- 12 jumbo pasta shells
- 2 cups mushrooms, chopped
- 4 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat, add garlic and mushrooms, and sauté until mushrooms are soft.
- In a bowl, mix the sautéed mushrooms, ricotta cheese, half of the mozzarella, Parmesan, salt, and pepper.
- Stuff each pasta shell with the mushroom and cheese mixture.
- Spread half of the marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish and top with remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is bubbly.
How to serve Garlic Mushroom Stuffed Shells
These stuffed shells make a hearty meal on their own, but you can serve them alongside a fresh salad or garlic bread for a complete dinner. A sprinkle of fresh herbs, like parsley or basil, can brighten the dish even more.
How to store Garlic Mushroom Stuffed Shells
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply put them in the oven at 350°F (175°C) until warmed through. You can also microwave them, but the oven will help keep the cheese nice and melty!
Tips to make Garlic Mushroom Stuffed Shells
- Make sure to cook the mushrooms until they are fully softened to bring out their flavor.
- Feel free to substitute different cheeses like cheddar or goat cheese for a unique twist.
- To add a bit of heat, consider tossing in some red pepper flakes with the mushroom mixture.
Variations
You can easily adapt this recipe by adding other vegetables, such as spinach or zucchini, or swapping out the mushrooms for ground meat if preferred.
FAQs
1. Can I use regular pasta instead of jumbo shells?
Yes, you can use any type of pasta, but the cooking time may vary.
2. Can I freeze stuffed shells?
Absolutely! You can freeze the stuffed shells before or after baking. Just make sure to cover them tightly with foil or plastic wrap.
3. Is there a gluten-free option for this recipe?
Yes, use gluten-free jumbo pasta shells and ensure all other ingredients are gluten-free.
Enjoy making and devouring these delicious Garlic Mushroom Stuffed Shells!
Garlic Mushroom Stuffed Shells
Ingredients
Main ingredients
- 12 pieces jumbo pasta shells
- 2 cups mushrooms, chopped
- 4 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded Divided; half for stuffing and half for topping
- ½ cup Parmesan cheese, grated
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce Divided; half for the bottom and half for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat, add garlic and mushrooms, and sauté until mushrooms are soft.
- In a bowl, mix the sautéed mushrooms, ricotta cheese, half of the mozzarella, Parmesan, salt, and pepper.
- Stuff each pasta shell with the mushroom and cheese mixture.
Baking
- Spread half of the marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish and top with the remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is bubbly.
