Mushroom Shells in Garlic Cream (Printable Version)
# What You'll Need:
→ Filling Components
01 -
1 cup fresh ricotta
02 -
1/2 cup Parmesan cheese, grated
03 -
1 cup mushrooms, cooked and finely diced
04 -
1 egg, whisked
05 -
1 teaspoon powdered garlic
06 -
1/2 teaspoon table salt
07 -
1/2 teaspoon ground pepper
→ Shell and Topping Elements
08 -
20 large pasta shells, boiled
09 -
2 cups creamy Alfredo, split
10 -
1/4 cup mozzarella, shredded
# Steps to Follow:
01 -
Cook your jumbo shells following box directions. Drain them and put aside.
02 -
Grab a big bowl and throw in the ricotta, Parmesan, chopped mushrooms, whisked egg, powdered garlic, salt, and pepper. Stir everything together well.
03 -
Get your oven warm at 190°C (375°F). Spread half the Alfredo (1 cup) across the bottom of your baking tray.
04 -
Take each shell and pack it full with your mushroom mix. Line them up neatly in your sauce-covered dish.
05 -
Drizzle the leftover Alfredo over your filled shells and scatter mozzarella on top.
06 -
Wrap the dish with foil and stick it in the oven for 25 minutes. Then take the foil off and cook another 10 minutes until you see bubbly golden cheese.
# Additional Tips:
01 -
Want a splash of green? Sprinkle some fresh parsley on top before you bring it to the table.