Cheesy Mushroom Pasta (Printable Version)
Silky mushroom-filled shells smothered in Alfredo.
# What You'll Need:
→ Filling Mix
01 -
1 cup fresh ricotta
02 -
1/2 cup grated Parmesan
03 -
1 cup mushrooms, cooked and finely diced
04 -
1 egg, whisked
05 -
1 teaspoon powdered garlic
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon ground black pepper
→ Shell Components
08 -
20 large pasta shells, boiled
09 -
2 cups creamy Alfredo, split
10 -
1/4 cup melty mozzarella
# Step-by-Step Guide:
01 -
Cook your jumbo shells following box directions. Drain them and put aside.
02 -
Grab a big bowl and throw in ricotta, Parmesan, chopped mushrooms, beaten egg, powdered garlic, salt, and pepper. Stir everything together well.
03 -
Get your oven hot at 190°C (375°F). Spread half the Alfredo sauce across the bottom of your baking pan.
04 -
Scoop plenty of mushroom mixture into each shell and lay them out in your sauce-coated dish.
05 -
Drizzle the other cup of Alfredo over your filled shells and scatter mozzarella on top.
06 -
Wrap the dish with foil and pop it in for 25 minutes. Then take the foil off and let it cook 10 more minutes until the cheese turns golden and bubbles.
# Additional Notes:
01 -
Want more visual appeal? Sprinkle some fresh parsley on top before you bring it to the table.