When you mix mushrooms with garlic and creamy cheese, then stuff everything inside pasta shells, you get something really special. This recipe will turn your regular ingredients into a meal that looks fancy but is actually very easy to make. Your family will definitely be asking for more.
Ingredients
For the Shells:
- 20 jumbo pasta shells
- 1 tablespoon salt (for pasta water)
Mushroom Filling:
- 1 pound mixed mushrooms (any type you can find), chopped small
- 4 cloves garlic, chopped fine
- 2 tablespoons olive oil
- 1 medium onion, chopped fine
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamy Sauce:
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Topping:
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes | Serves: 6
Instructions
Step 1: Cook the Pasta
Boil plenty of salted water in a big pot.
Cook the shells according to the package instructions, but stop when they are just tender.
You don’t want them too soft because they will cook more in the oven. Drain and leave them to cool small.
Step 2: Prepare the Mushroom Filling
Heat your olive oil in a large pan on medium-high heat.
Add the chopped onion and cook for about 4 minutes until it becomes soft.
Add the garlic and cook for one more minute until it smells good.
Now add all the chopped mushrooms and cook for about 10 minutes, stirring from time to time.
The mushrooms should become golden and all their water should dry out.
Add salt, pepper, and thyme. Remove from the heat and let it cool.
Step 3: Mix the Cheese
In a big bowl, mix the ricotta cheese, half a cup of mozzarella, Parmesan cheese, egg, fresh parsley, salt, and pepper.
Mix everything until smooth. Then add the mushroom mixture and mix well.
Step 4: Make the Creamy Sauce
In a medium pot, melt the butter on medium heat.
Add the flour and whisk for about 2 minutes.
Slowly add the milk and cream while whisking so you don’t get lumps.
Keep whisking and cooking until the sauce becomes thick, about 7 minutes.
Add the Parmesan cheese and garlic powder. Taste and add salt and pepper as needed.
Step 5: Put Everything Together
Heat your oven to 375°F. Pour half of the creamy sauce into a 9×13-inch baking dish.
Use a spoon to fill each shell with the mushroom cheese mixture.
Arrange all the filled shells in the baking dish.
Pour the remaining sauce over the shells and sprinkle the remaining mozzarella cheese on top.
Step 6: Bake Until Ready
Cover with foil and bake for 25 minutes.
Remove the foil and bake for another 15 minutes until the cheese is bubbling and slightly golden.
Let it rest for 5 minutes before serving. Sprinkle fresh parsley on top.
Helpful Tips
For Perfect Mushrooms: Don’t put too many mushrooms in the pan at once. If your pan is crowded, cook them in batches so they can brown properly instead of becoming watery.
For Good Shells: Don’t cook your pasta shells completely at first. They will finish cooking in the oven and won’t become too soft.
To Prepare Ahead: You can prepare everything and keep it in the fridge for one day before baking. Just add an extra 10 minutes to the cooking time if it’s cold from the fridge.
For Smooth Sauce: Keep whisking when you make the sauce so it doesn’t get lumpy. If you get lumps, you can strain the sauce to remove them.
Different Ways to Make It
Different Cheese Options: You can use cottage cheese instead of ricotta, or mascarpone if you want it richer.
Other Mushrooms: Use any mushrooms you like or can find. Even dried mushrooms work well if you soak them in water first.
To Make It Lighter: Use low-fat ricotta and replace the heavy cream with half and half.
Add Vegetables: You can add chopped spinach or any leafy vegetable to the mushroom mixture for more nutrition.
Add Protein: Cooked sausage or shredded chicken can be mixed into the filling if you want more protein.
Storage and Serving
How to Store
Keep leftovers in the fridge for up to 4 days. Cover well with foil or plastic wrap.
How to Reheat
Warm in the oven at 350°F for about 20 minutes, or use the microwave for single portions.
To Freeze
This dish freezes very well for up to 3 months. Just thaw it in the fridge overnight before reheating.
What to Serve With
This goes well with a simple salad, garlic bread, or roasted vegetables. A glass of white wine also pairs nicely with the creamy mushroom taste.
Common Questions
Here are frequently asked questions. If your question is not here, kindly drop it in the comment box
Can I use different pasta shapes?
Yes, you can use other pastas like penne or rigatoni. Just mix everything instead of stuffing individual shells.
How do I know when it’s ready?
The shells should be soft when you poke them with a fork, and the cheese on top should be bubbling and lightly browned.
Is this suitable for vegetarians?
Yes, this recipe is already vegetarian. For vegans, you can substitute the dairy with plant-based alternatives.
Why do my mushrooms release too much water?
Make sure you cook them long enough on high heat so all the water evaporates. Don’t put too many in the pan at once.
Can I prepare parts of this ahead of time?
Yes, you can cook the mushrooms and make the sauce up to 2 days before.
Keep them separate in the fridge, then put everything together when you’re ready to bake.
Conclusion
This recipe is perfect because it looks impressive but is actually quite simple to make.
It’s good enough for when you have guests, but easy enough for a regular family dinner.
