Description
Delicious jumbo pasta shells stuffed with a creamy garlic and mushroom filling, baked to perfection for a comforting meal.
Ingredients
Scale
- 12 Jumbo Pasta Shells
- 2 cups Mushrooms (cremini or button)
- 8 oz Cream Cheese
- 2 cloves Garlic (minced)
- 1/2 cup Parmesan Cheese (grated)
- 2 tablespoons Fresh Herbs (parsley or thyme)
- Salt and Pepper to taste
- 1 tablespoon Butter
- 1/4 cup Heavy Cream
Instructions
- Cook the Pasta Shells: In a large pot, bring salted water to a boil. Add the jumbo shells and cook until al dente, about 9 minutes. Drain and cool on a tray.
- Sauté the Fillings: In a sauté pan over medium heat, melt butter, add chopped mushrooms, and sauté until golden brown, about 8 minutes. Stir in minced garlic and cook for 1 minute. Remove from heat and let cool.
- Prepare the Filling: In a mixing bowl, combine cooled mushroom mixture, cream cheese, half of the grated Parmesan, fresh herbs, salt, and pepper. Mix until creamy.
- Stuff the Shells: Fill each cooked shell with the filling and place seam-side up in a baking dish.
- Make the Sauce: Mix the remaining Parmesan with heavy cream and a bit of reserved pasta water. Pour over the stuffed shells.
- Bake: Preheat oven to 375°F (190°C). Cover and bake for 25 minutes, uncover and bake for another 10 minutes.
- Serve: Let rest for a few minutes, garnish with chopped herbs, and enjoy.
Notes
Make-ahead tips: Prepare filling in advance and store in the refrigerator until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: stuffed shells, creamy garlic, mushroom pasta, Italian comfort food, vegetarian recipe