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Mushroom Stuffed Pasta Shells

Mushroom Stuffed Pasta Shells
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Mushroom Stuffed Pasta Shells combine tender jumbo pasta shells filled with a hearty, savory mixture of sautéed mushrooms, ricotta, and Parmesan cheeses, topped with gooey melted mozzarella and baked in a flavorful marinara sauce. This comforting and easy-to-make dish is perfect for weeknight dinners or cozy weekend feasts, offering rich, earthy flavors balanced by fresh herbs and optional spinach. Versatile and satisfying, it reheats well and can be customized to suit dietary preferences.

Ingredients

Scale

Pasta Shells

  • 12–16 jumbo pasta shells

Mushroom Filling

  • 2 cups fresh mushrooms (white button or cremini), chopped
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • ½ cup grated Parmesan cheese
  • 1 cup fresh spinach, chopped (optional)
  • 2 tbsp fresh basil or parsley, chopped
  • Salt and black pepper to taste
  • 2 tbsp olive oil

Sauce and Topping

  • 2 cups marinara or tomato sauce
  • Extra ½ cup shredded mozzarella cheese for topping

Instructions

  1. Prepare the pasta shells: Boil jumbo pasta shells in salted water according to package instructions until al dente. Drain carefully and set aside to cool, preventing them from sticking together.
  2. Sauté the mushrooms and aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onions and garlic, cooking until fragrant and translucent. Stir in chopped mushrooms and cook until they release their moisture and start to brown.
  3. Mix the filling: In a mixing bowl, combine the sautéed mushrooms and onions with ricotta cheese, half of the mozzarella, Parmesan, and any optional spinach or herbs. Season with salt and pepper to taste, ensuring a flavorful and creamy filling.
  4. Stuff the pasta shells: Using a spoon, carefully fill each pasta shell with the mushroom and cheese mixture. Arrange the stuffed shells in a baking dish, placing them snugly to hold shape during baking.
  5. Add sauce and cheese topping: Pour marinara or tomato sauce over the stuffed shells, making sure they’re well covered to prevent drying out. Sprinkle the remaining mozzarella cheese over the top for that irresistible cheesy crust.
  6. Bake until bubbly: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and golden brown.

Notes

  • Don’t overcook the shells: They should be al dente, so they hold their shape during stuffing and baking without turning mushy.
  • Drain mushrooms well: Sauté mushrooms until most moisture evaporates to avoid soggy filling.
  • Use fresh herbs: Fresh basil or parsley add vibrant flavor that dried herbs can’t quite replicate.
  • Layer sauce generously: Ensure the pasta shells are surrounded by sauce to keep them moist and flavorful.
  • Let it rest before serving: Allow the baked dish to cool slightly to let the flavors meld and avoid burning your mouth.

Nutrition

Keywords: mushroom stuffed pasta shells, stuffed shells, baked pasta, vegetarian pasta, comfort food, easy dinner

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