I finally perfected Mushroom Stuffed Shells with a garlicky mushroom filling and a silky cream sauce that hides an unexpected ingredient you won’t guess.

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I never expected this dish to steal the show, but these stuffed shells do exactly that. Creamy ricotta cheese folds into sautéed cremini mushrooms so the filling tastes rich but never heavy, each bite has a little surprise of texture and flavor that keeps you coming back.

I bring it to dinners when I want folks to actually talk, its somehow elegant and totally satisfying. I even tag it Stuffed Shells Mushroom in my messy notes and sometimes No Meat Food Recipes when im skipping meat.

If you like familiar dishes with a smart twist, this will make you curious.

Ingredients

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mushrooms: earthy, meaty, add umami and fiber, low-cal, good source of B vitamins
ricotta: creamy, mild, adds protein and calcium, helps make the filling rich and soft
cream cheese: extra creaminess, higher fat for silkiness, makes dish indulgent not sweet
garlic: punchy, savory, boosts flavor massively, some antioxidants, not sweet or sour
mozzarella: melty, mild, gives gooey stretch and protein, low salt if you choose
marinara sauce: tomato tang, adds acidity and sweetness, provides vitamin C and lycopene
heavy cream: rich creamy texture, ups calories and fat, makes sauce silky and decadent
Parmesan: nutty, salty, concentrated umami, small amount packs big flavor and calcium
butter: rounds flavors, adds richness, saturated fat increases calories, tastes homey

Ingredient Quantities

20 to 24 jumbo pasta shells (about 12 oz)

1 lb (450 g) cremini or button mushrooms, finely chopped

1 small yellow onion, finely chopped (about 3/4 cup)

4 garlic cloves, minced

1 tbsp olive oil

4 tbsp unsalted butter, divided

15 oz (425 g) whole-milk ricotta cheese

4 oz (115 g) cream cheese, softened

1 1/2 cups shredded mozzarella, divided (about 6 oz)

1/2 cup grated Parmesan cheese, plus extra for topping (about 50 g)

2 tbsp chopped fresh parsley, plus more for garnish

1 tsp chopped fresh thyme or 1/2 tsp dried thyme (optional)

2 cups jarred marinara sauce (about 16 oz)

1 cup heavy cream

1 tbsp all purpose flour

Salt and freshly ground black pepper, to taste

1/4 tsp red pepper flakes (optional)

How to Make this

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1. Preheat oven to 375°F (190°C) and lightly oil a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook 20 to 24 jumbo shells according to package directions until just under al dente (they’ll finish cooking in the oven). Drain and set on a baking sheet so they don’t stick, reserve about 1/2 cup pasta water.

2. While pasta cooks, chop 1 lb mushrooms, 1 small yellow onion and mince 4 garlic cloves. Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Add onion and cook 3 to 4 minutes until translucent, then add mushrooms, 1 tsp fresh thyme or 1/2 tsp dried thyme if using, and 1/4 tsp red pepper flakes if you like heat. Cook until mushrooms brown and any liquid evaporates, about 6 to 8 minutes. Stir in garlic for the last minute. Season with salt and pepper, taste and adjust.

3. In a large bowl combine 15 oz whole-milk ricotta, 4 oz softened cream cheese, 1 cup shredded mozzarella (from the 1 1/2 cups), 1/2 cup grated Parmesan, 2 tbsp chopped fresh parsley, and the cooled mushroom mixture. Mix well and taste for salt and pepper. The filling should be creamy and easy to spoon.

4. Make the creamy marinara: melt the remaining 2 tbsp unsalted butter in a medium saucepan over medium heat, whisk in 1 tbsp all purpose flour and cook 30 seconds, then slowly whisk in 1 cup heavy cream until smooth. Stir in 2 cups jarred marinara sauce and simmer gently 3 to 5 minutes until slightly thickened. If it’s too thick, whisk in a splash of the reserved pasta water. Season with salt, pepper and more red pepper flakes if wanted.

5. Spread about 1 cup of the creamy marinara on the bottom of the prepared baking dish to prevent sticking and give a saucy bed for the shells.

6. Stuff each jumbo shell with about 2 tablespoons of the mushroom-ricotta filling and place them seam-side up in the baking dish on top of the sauce. Pack them snug but not squeezed.

7. Pour the remaining creamy marinara evenly over the stuffed shells, gently nudging it into gaps. Sprinkle the remaining 1/2 cup shredded mozzarella and an extra sprinkle of Parmesan over the top.

8. Cover the dish tightly with foil and bake for 20 minutes. Remove foil and bake an additional 8 to 10 minutes until cheese is bubbly and edges are slightly golden. If you want a browned top, broil 1 to 2 minutes watching closely.

9. Let the dish rest 5 minutes before serving so the sauce settles. Garnish with extra chopped parsley and more grated Parmesan. Serve hot and enjoy the creamy, garlicky mushroom goodness.

Equipment Needed

1. Large pot (6 to 8 qt) for boiling the shells
2. Colander for draining and briefly cooling pasta
3. Large skillet for sautéing mushrooms, onion and garlic
4. Medium saucepan for the creamy marinara sauce
5. 9×13 inch baking dish, lightly oiled
6. Baking sheet to spread cooked shells so they don’t stick
7. Large mixing bowl for the ricotta filling
8. Measuring cups and spoons for cream, flour and seasonings
9. Chef’s knife and cutting board for chopping mushrooms, onion and herbs
10. Rubber spatula plus a wooden spoon and a tablespoon or small cookie scoop for filling shells; foil and oven mitts for baking and safety

FAQ

Q: Can I make this ahead or freeze it? A: Yes. You can assemble the shells, cover tightly and refrigerate up to 24 hours before baking. For longer storage, freeze the unbaked casserole (well wrapped or in an airtight dish) up to 2 months. Bake from frozen at 350 F for about 45 to 60 minutes covered, uncover last 10 minutes to brown. If thawed overnight, bake ~30 to 40 minutes until hot and bubbly.

Q: Can I use different mushrooms or add meat? A: Absolutely. Swap cremini for button, shiitake or chopped portobello, just cook them until browned. To add meat, fold in about 1/2 pound of cooked, drained Italian sausage or ground beef—cook and season it first so you dont water down the mushroom flavor.

Q: How do I prevent the filling from getting watery? A: Cook the mushrooms over medium high heat until most of their liquid evaporates and they start to brown, about 8 to 10 minutes. Let them cool, then blot with paper towels to remove extra moisture before mixing with the cheeses. Using whole milk ricotta and draining any excess liquid helps too.

Q: How do I reheat leftovers so they stay creamy? A: Reheat covered in a 350 F oven for 15 to 25 minutes until warmed through. For single servings, microwave 1 to 3 minutes, stirring halfway. If it seems dry, stir in a splash of cream or milk before reheating.

Q: Can I make this vegan or lower in fat? A: Yes. For vegan swaps use plant based cream cheese, a cashew or tofu ricotta, dairy free mozzarella and non dairy cream (thicken with a little flour or cornstarch). For a lighter version use part skim ricotta, skip the heavy cream and thicken milk with the listed flour to keep some creaminess.

Q: How many shells should I use and how many does this feed? A: Use 20 to 24 jumbo shells (about a 12 oz box). This recipe serves about 4 to 6 people as a main, depending on appetite—plan on 4 to 6 shells per person for heartier eaters.

Creamy Garlic Mushroom Stuffed Shells – Ultimate Comfort Food Recipe Substitutions and Variations

Ricotta cheese: swap with well drained cottage cheese blended till smooth, 1:1, or use mascarpone for a richer, silkier filling (mascarpone will make it a bit heavier).
Cream cheese: use Neufchatel for lower fat or 3/4 cup thick, strained Greek yogurt per 4 oz if you want a tangy lighter option, but drain the yogurt well so the filling isnt watery.
Heavy cream: replace 1 cup heavy cream with 3/4 cup whole milk plus 1/4 cup melted butter (stir together), or use evaporated milk or full fat half and half if thats what you got.
Mushrooms: any firm mushroom works — baby bella/cremini, sliced shiitake, or chopped portobello (use same weight). For a veggie swap try sautéed spinach and artichoke hearts for a different but tasty filling.

Pro Tips

1. Dont crowd the mushrooms in the pan, they need space to brown not steam. Cook them on fairly high heat till the liquid evaporates and they get some color, then finish with a little butter and a splash of acid like a teaspoon of balsamic or lemon juice to brighten the whole filling.

2. Cook shells just shy of al dente and lay them single layer on a tray so they dont stick together. Use a piping bag or a zip top bag with the corner snipped to fill them faster and cleaner, your hands will stay neater and you wont overstuff.

3. Let the cream cheese come to room temp and give the ricotta a quick stir or light drain if it seems watery, this makes the filling smoother and less likely to weep. If the filling still feels loose, pop it in the fridge 10 to 15 minutes to firm up before stuffing.

4. Save some pasta water and use bit by bit to adjust the creamy marinara, it tames the thickness and helps the sauce cling to the shells. Bake covered so it stays saucy, then broil for a minute at the end if you want a browned top but watch it close so it doesnt burn.

Creamy Garlic Mushroom Stuffed Shells – Ultimate Comfort Food Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally perfected Mushroom Stuffed Shells with a garlicky mushroom filling and a silky cream sauce that hides an unexpected ingredient you won't guess.

Servings

servings

Calories

831

kcal

Equipment: 1. Large pot (6 to 8 qt) for boiling the shells
2. Colander for draining and briefly cooling pasta
3. Large skillet for sautéing mushrooms, onion and garlic
4. Medium saucepan for the creamy marinara sauce
5. 9×13 inch baking dish, lightly oiled
6. Baking sheet to spread cooked shells so they don’t stick
7. Large mixing bowl for the ricotta filling
8. Measuring cups and spoons for cream, flour and seasonings
9. Chef’s knife and cutting board for chopping mushrooms, onion and herbs
10. Rubber spatula plus a wooden spoon and a tablespoon or small cookie scoop for filling shells; foil and oven mitts for baking and safety

Ingredients

20 to 24 jumbo pasta shells (about 12 oz)
1 lb (450 g) cremini or button mushrooms, finely chopped
1 small yellow onion, finely chopped (about 3/4 cup)
4 garlic cloves, minced
1 tbsp olive oil
4 tbsp unsalted butter, divided
15 oz (425 g) whole-milk ricotta cheese
4 oz (115 g) cream cheese, softened
1 1/2 cups shredded mozzarella, divided (about 6 oz)
1/2 cup grated Parmesan cheese, plus extra for topping (about 50 g)
2 tbsp chopped fresh parsley, plus more for garnish
1 tsp chopped fresh thyme or 1/2 tsp dried thyme (optional)
2 cups jarred marinara sauce (about 16 oz)
1 cup heavy cream
1 tbsp all purpose flour
Salt and freshly ground black pepper, to taste
1/4 tsp red pepper flakes (optional)

Directions

Preheat oven to 375°F (190°C) and lightly oil a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook 20 to 24 jumbo shells according to package directions until just under al dente (they'll finish cooking in the oven). Drain and set on a baking sheet so they don't stick, reserve about 1/2 cup pasta water.
While pasta cooks, chop 1 lb mushrooms, 1 small yellow onion and mince 4 garlic cloves. Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Add onion and cook 3 to 4 minutes until translucent, then add mushrooms, 1 tsp fresh thyme or 1/2 tsp dried thyme if using, and 1/4 tsp red pepper flakes if you like heat. Cook until mushrooms brown and any liquid evaporates, about 6 to 8 minutes. Stir in garlic for the last minute. Season with salt and pepper, taste and adjust.
In a large bowl combine 15 oz whole-milk ricotta, 4 oz softened cream cheese, 1 cup shredded mozzarella (from the 1 1/2 cups), 1/2 cup grated Parmesan, 2 tbsp chopped fresh parsley, and the cooled mushroom mixture. Mix well and taste for salt and pepper. The filling should be creamy and easy to spoon.
Make the creamy marinara: melt the remaining 2 tbsp unsalted butter in a medium saucepan over medium heat, whisk in 1 tbsp all purpose flour and cook 30 seconds, then slowly whisk in 1 cup heavy cream until smooth. Stir in 2 cups jarred marinara sauce and simmer gently 3 to 5 minutes until slightly thickened. If it's too thick, whisk in a splash of the reserved pasta water. Season with salt, pepper and more red pepper flakes if wanted.
Spread about 1 cup of the creamy marinara on the bottom of the prepared baking dish to prevent sticking and give a saucy bed for the shells.
Stuff each jumbo shell with about 2 tablespoons of the mushroom-ricotta filling and place them seam-side up in the baking dish on top of the sauce. Pack them snug but not squeezed.
Pour the remaining creamy marinara evenly over the stuffed shells, gently nudging it into gaps. Sprinkle the remaining 1/2 cup shredded mozzarella and an extra sprinkle of Parmesan over the top.
Cover the dish tightly with foil and bake for 20 minutes. Remove foil and bake an additional 8 to 10 minutes until cheese is bubbly and edges are slightly golden. If you want a browned top, broil 1 to 2 minutes watching closely.
Let the dish rest 5 minutes before serving so the sauce settles. Garnish with extra chopped parsley and more grated Parmesan. Serve hot and enjoy the creamy, garlicky mushroom goodness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.