Creamy Garlic Mushroom Stuffed Shells – Ultimate Comfort Food Recipe

These Creamy Garlic Mushroom Stuffed Shells combine tender jumbo pasta filled with a savory blend of garlic-infused mushrooms and cheeses, all bathed in a rich, velvety sauce. The aromatic mix of garlic, basil, and melted mozzarella creates a delicious, hearty dish perfect for warming family dinners and festive gatherings.

I gotta say, making these Creamy Garlic Mushroom Stuffed Shells has been one of my favorite dinners lately. I use 20-25 jumbo pasta shells and fill them with a savory blend made by sautéing 2 tbsp olive oil with 2 tbsp unsalted butter, 16 oz mushrooms, 4 garlic cloves, and a small chopped onion.

I add salt, pepper, and a pinch of red pepper flakes for that extra warmth. The nutritional breakdown is interesting; the fat from the heavy cream and cheeses brings a lot of rich calories while the mushrooms add fiber and vitamins.

I whisk in 1 tbsp all-purpose flour, then stir in 1 cup chicken broth and 1 cup heavy cream for a thick sauce that coats the 1 cup ricotta cheese, 1 cup shredded mozzarella and 1/2 cup grated Parmesan perfectly. This recipe pairs great with other pasta dishes for parties and works well for a No Meat Food recipe too.

It really is comfort food in every bite.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I like how the creamy garlic mushroom sauce makes everything feel super comforting and rich. Second, the mix of cheeses with the pasta shells gives a really awesome texture that makes each bite exciting. Third, I appreciate that its pretty simple to prepare even if I mess up a bit sometimes, so it always turns out delicious no matter what. Lastly, the flavors from the garlic and mushrooms blend together so well that it reminds me of a warm, home-cooked meal every time I make it.

Ingredients

• Jumbo Pasta Shells: They add carbs for energy and serve as a tasty vessel for our sauce.
• Mushrooms: They are packed with fiber and vitamins, adding a rich, earthy flavor.
• Garlic: It gives a robust flavor with a slightly spicy zing in every bite.
• Heavy Cream: It creates a silky, rich sauce that coats every noodle perfectly.
• Olive Oil: Provides healthy fats and helps bring out all the natural flavors in the dish.
• Ricotta Cheese: Adds creaminess and protein, giving a tangy, smooth texture to the filling.

Ingredient Quantities

• 20-25 jumbo pasta shells
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 16 oz mushrooms (button or cremini, sliced)
• 4 garlic cloves, minced
• 1 small onion, finely chopped
• Salt and pepper to taste
• 1 tbsp all-purpose flour
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil (optional)
• Pinch of red pepper flakes (optional)

How to Make this

1. Preheat your oven to 375°F and cook the jumbo pasta shells in a large pot of lightly salted boiling water until they are al dente, then drain them and set aside.

2. In a large skillet, heat the olive oil and butter over medium heat. Toss in the chopped onion and let it soften until it turns translucent.

3. Add the garlic and sliced mushrooms to the skillet. Sauté for about 5 to 7 minutes until the mushrooms are nicely browned and tender. Season with salt, pepper, and a pinch of red pepper flakes if you’re using them.

4. Sprinkle the all-purpose flour over the mushrooms and mix well, cooking for another minute to get rid of the flour taste.

5. Slowly pour in the chicken or vegetable broth along with the heavy cream, stirring constantly until the sauce starts to thicken.

6. Stir the ricotta cheese into the sauce, letting it melt in a bit. Taste and adjust the salt and pepper if needed.

7. Spoon a little bit of the creamy mushroom sauce into the bottom of a large baking dish.

8. Fill each cooked pasta shell with the savory mushroom mixture from the skillet and then carefully place them in the baking dish.

9. Pour the rest of the creamy sauce over the shells, then sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top.

10. Bake in the preheated oven for about 25 minutes until it’s bubbly and lightly golden. Once out, sprinkle some chopped fresh basil over the top and serve warm. Enjoy your comforting dinner!

Equipment Needed

1. Large pot for boiling the pasta shells
2. Colander for draining the pasta
3. Large skillet for sautéing the onion, garlic, and mushrooms as well as cooking the sauce
4. Wooden spoon or spatula for stirring the ingredients
5. Baking dish for assembling and baking the filled shells
6. Measuring cups and spoons to keep track of the liquids and flour
7. Knife and cutting board for chopping the onion, garlic, and mushrooms
8. Oven mitts for safely handling the hot baking dish

FAQ

Creamy Garlic Mushroom Stuffed Shells – Ultimate Comfort Food Recipe Substitutions and Variations

• For olive oil, you can use canola oil or sunflower oil if you dont have olive oil around.
• If you dont have unsalted butter, try using salted butter or even margarine though the flavor might be a bit different.
• You can mix up the mushrooms by using a blend of portobello and shiitake mushrooms instead if you want a fun twist.
• For chicken broth, using vegetable broth works great if you’re aiming for a vegetarian option.
• If heavy cream is hard to come by, substitute it with half and half, but keep in mind its not as rich.

Pro Tips

1. Make sure the mushrooms get a good, deep brown color before adding the garlic. That extra browning really brings out their flavor, so don’t rush it.
2. Be careful not to overcook your pasta shells. Let them cool a little after draining so they don’t break when you fill them.
3. If you like things a bit spicy, feel free to add a little extra red pepper flakes. A tiny bit more can really liven up the dish.
4. Try stirring in some fresh basil or other herbs right at the end instead of before baking. This way you keep the fresh flavor from being lost in the heat.