Save Pin
These jumbo shells packed with a garlicky mushroom mix and nestled in a blanket of smooth Alfredo sauce turn basic items into a knockout meal everyone will want more of. The extra-large pasta cups hold a savory mushroom-ricotta blend, all topped with rich sauce and gooey cheese for pure dinnertime happiness.
I came up with this dish while planning a dinner for friends who all eat differently. The scraped-clean dish and everyone asking how I made it told me it was a hit with the whole crowd.
Ingredients
- Jumbo pasta shells: 20, boiled according to box timing to make perfect little cups for the filling
- Ricotta cheese: 1 cup, makes everything creamy and smooth - full-fat gives the best flavor
- Grated Parmesan cheese: 1/2 cup, brings a nutty bite that's extra good when freshly grated
- Cooked mushrooms: 1 cup chopped small for that meaty feeling and woodland taste
- Egg: 1 beaten, keeps all your filling stuck together nicely
- Garlic powder: 1 teaspoon, adds that can't-miss flavor kick
- Salt: 1/2 teaspoon, makes every other taste pop more
- Black pepper: 1/2 teaspoon, gives a touch of heat
- Alfredo sauce: 2 cups, wraps everything in creamy goodness
- Shredded mozzarella cheese: 1/4 cup, melts into that perfect bubbly golden top
Step-by-Step Instructions
- Prepare the shells:
- Boil jumbo shells following the box directions but take them out while still a bit firm since they'll soften more in the oven. Drain them and run cold water over them so they won't stick together and they'll be cool enough to handle.
- Create the filling:
- Mix together the ricotta, Parmesan, cooked mushrooms, egg, garlic powder, salt and pepper in a big bowl. Stir until everything looks well mixed. You want it thick but easy to spoon into each shell.
- Prepare the baking dish:
- Turn your oven on to 375°F and spread half the Alfredo sauce across the bottom of your baking dish. This keeps shells from sticking and adds extra flavor while cooking.
- Stuff the shells:
- Hold each shell open and spoon in plenty of the mushroom mix. Don't be shy - really fill them up since the stuffing won't get any bigger when baked. Put all the filled shells in your saucy dish.
- Add the final touches:
- Pour the other cup of Alfredo over all the stuffed shells, making sure each one gets some sauce love. Sprinkle mozzarella cheese all over the top for that amazing melty finish.
- Bake to perfection:
- Cover your dish with foil and cook for 25 minutes. Then take the foil off and bake another 10 minutes until cheese gets bubbly with some golden spots. Let it sit for 5 minutes before eating so everything sets up nicely.
Save Pin
The mushrooms really shine in this meal. I found that cooking them in a bit of butter until they're totally dry makes their flavor way stronger. My husband always said he hated mushrooms but I caught him grabbing more of these shells when he thought nobody was looking.
Perfect Pairings
These packed shells need sides that work well without taking over. Try a simple arugula salad with just lemon juice and olive oil for a fresh peppery bite against all that creaminess. Garlic bread works great for scooping up extra sauce, though the shells do a pretty good job of that too. For special nights, pour a glass of light Pinot Grigio or mild Chardonnay to go with all that creamy goodness.
Mushroom Magic
Different mushrooms can totally change how this dish tastes. Regular white mushrooms give a mild flavor that most people like, while brown cremini ones taste a bit richer. Want to get fancy? Throw in some dried porcini or shiitake mushrooms after soaking them. Whatever kind you pick, cook them right first. Brown them until all the water cooks off so your filling won't get soggy. This cooking step makes the meaty umami flavor stronger, which is why this veggie dish fills you up so well.
Storage and Reheating
Leftover shells stay good in the fridge for four days if you keep them in a sealed container. They often taste even better the next day as the flavors mix more overnight. To warm them up, cover with foil and heat in a 350°F oven for about 20 minutes until hot all through. Try not to use the microwave if you can help it - it can make the pasta tough and the sauce might separate. If you froze your shells, let them thaw in the fridge overnight before heating for the best results.
Save Pin
Common Recipe Questions
- → Can I switch to other mushroom varieties?
Absolutely, try whatever mushrooms you like best—cremini, shiitake, or portobello all work great.
- → What's the trick to keeping shells whole while cooking?
Just cook them until they're barely tender and handle them carefully while moving them around.
- → Is making this dish ahead of time possible?
Sure thing, you can stuff the shells and pop them in the fridge. When you're ready to eat, just bake them as the recipe says.
- → What are good swaps for the Alfredo sauce?
You can go with marinara, a simple bechamel, or any creamy topping that works well with the flavors.
- → Is this recipe suitable for vegetarians?
This dish is already perfect for vegetarians since it doesn't have any meat ingredients.