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These stuffed jumbo shells burst with mushroom goodness and creamy cheese inside, all wrapped in a silky Alfredo bath with bubbly cheese on top. They'll turn your basic dinner into something guests will talk about long after they've cleaned their plates.
I came up with this dish when I needed something for a dinner with friends who all eat differently. When everyone grabbed seconds and asked me to share how I made it, I knew I'd found a real crowd-pleaser.
What You'll Need
- Jumbo pasta shells: 20, boiled based on box timing for the ideal filling containers
- Ricotta cheese: 1 cup, forms the smooth foundation - grab full-fat for extra richness
- Grated Parmesan cheese: 1/2 cup, brings nutty sharpness - grate it yourself if possible
- Cooked mushrooms: 1 cup chopped small for deep, meaty flavor
- Egg: 1 whisked, holds everything together while baking
- Garlic powder: 1 teaspoon, adds that can't-miss savory kick
- Salt: 1/2 teaspoon, wakes up all the tastes
- Black pepper: 1/2 teaspoon, gives a touch of heat
- Alfredo sauce: 2 cups, ties everything together with velvety creaminess
- Shredded mozzarella cheese: 1/4 cup, creates that tempting golden top
How To Make It
- Get shells ready:
- Boil pasta shells until just firm to bite since they'll soften more in the oven. Cool them with cold water after draining so they won't stick together and you can handle them easily.
- Mix your stuffing:
- Stir together ricotta Parmesan mushrooms egg garlic powder salt and pepper in a big bowl. Blend until smooth and uniform. You want it thick but easy to spoon.
- Set up baking dish:
- Heat oven to 375°F and spread half the Alfredo sauce on the dish bottom. This keeps pasta from sticking and adds flavor from below.
- Fill each shell:
- Hold shells open and scoop in plenty of mushroom mix. Fill them completely - the mix won't grow while cooking. Place them in rows in your saucy dish.
- Top it off:
- Drizzle the other cup of Alfredo over all filled shells, making sure each gets covered. Scatter mozzarella all over the top for that melty finish.
- Bake until bubbly:
- Cover with foil and bake 25 minutes. Take foil off and cook 10 more minutes till cheese bubbles with golden spots. Let it cool 5 minutes so the filling firms up before serving.
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Don't underestimate what mushrooms bring to this dish. I found that cooking them in a bit of butter until completely dry really brings out their flavor. Even my mushroom-hating husband was caught taking extra helpings when he thought I wasn't looking.
What To Serve With It
These creamy shells need simple sides that balance without fighting for attention. Try a peppery arugula salad with just lemon juice and olive oil to cut through the richness. Some warm garlic bread works great for mopping up sauce, though the shells do a pretty good job of that themselves. For special nights, pour a glass of cool Pinot Grigio or light Chardonnay to match the creamy flavors.
All About The Mushrooms
Switching up your mushroom choices can totally change this dish. Regular white mushrooms work for a gentle flavor, while cremini give a bit more depth. Want to go fancy? Throw in some soaked dried porcini or fresh shiitakes. No matter what kind you pick, cook them right first. Brown them until all water cooks away to stop your filling from getting soggy. This cooking step brings out that meaty, savory taste that makes people forget there's no meat here at all.
Keeping Leftovers
Extra shells stay tasty for four days in your fridge in a sealed container. They actually get more flavorful overnight, so they might taste even better tomorrow. When you want to warm them up, cover with foil and heat in a 350°F oven for about 20 minutes until hot throughout. Try not to use the microwave as it makes the pasta tough and can break your sauce. If you froze some, let them thaw in the fridge overnight before heating for best results.
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FAQs About the Recipe
- → Can I swap out for different mushrooms?
Absolutely, any mushrooms will work nicely, like cremini, shiitake, or even portobellos.
- → What's the trick to keeping shells from cracking?
Don't overcook them—just go for al dente and be careful when you're handling them.
- → Is it okay to make this ahead of time?
For sure, you can get everything ready and pop it in the fridge. Just bake it when you're ready to eat.
- → What works instead of Alfredo?
You can easily use marinara, bechamel, or any smooth sauce that goes well with the other flavors.
- → Can vegetarians eat this dish?
This dish is already good for vegetarians since it doesn't have any meat in it.