Creamy Garlic Mushroom Stuffed Shells

If there’s one dish that instantly says comfort, it’s a pan of Creamy Garlic Mushroom Stuffed Shells fresh out of the oven. These jumbo pasta shells are generously filled with a rich ricotta and mushroom mixture, then smothered in silky Alfredo sauce and baked until bubbly and golden. It’s cozy, indulgent, and deeply satisfying—the kind of meal that brings everyone to the table without needing to call twice.

Perfect for family dinners, casual entertaining, or make-ahead meals, this recipe strikes the ideal balance between hearty and elegant. Earthy mushrooms, aromatic garlic, and creamy cheese come together in every bite, making this a guaranteed crowd-pleaser no matter the occasion.

Why You’ll Love This Recipe

• Ultra-creamy, cheesy, and comforting
• Vegetarian-friendly but hearty enough to satisfy everyone
• Great for meal prep and make-ahead dinners
• Simple ingredients with big, savory flavor
• Perfect for family meals or dinner parties

Ingredients

For the Stuffed Shells

• Jumbo pasta shells – Large enough to hold plenty of creamy filling
• Ricotta cheese – Creates a smooth, rich base for the stuffing
• Grated Parmesan cheese – Adds nutty, savory depth
• Cooked mushrooms – Finely chopped for earthy flavor and meaty texture
• Egg – Helps bind the filling so it bakes up perfectly
• Garlic powder – Adds gentle, well-rounded garlic flavor
• Salt – Enhances all the ingredients
• Black pepper – Brings subtle warmth and balance

For the Sauce and Topping

• Alfredo sauce – Creamy, luxurious sauce that ties the dish together
• Shredded mozzarella cheese – Melts beautifully for a golden, bubbly top

How to Make Creamy Garlic Mushroom Stuffed Shells

Cook the Pasta Shells

Bring a large pot of salted water to a boil and cook the jumbo shells according to package instructions until just al dente. Drain and set aside, allowing them to cool slightly so they’re easier to handle.

Prepare the Filling

In a large mixing bowl, combine ricotta cheese, Parmesan, finely chopped cooked mushrooms, beaten egg, garlic powder, salt, and black pepper. Mix until smooth and evenly combined. The filling should be creamy but thick enough to hold its shape.

Assemble the Dish

Preheat your oven to 375°F (190°C). Spread 1 cup of Alfredo sauce evenly across the bottom of a baking dish. Spoon the mushroom-ricotta mixture generously into each pasta shell and arrange them in the dish in a single layer.

Add Sauce and Bake

Pour the remaining Alfredo sauce over the stuffed shells, making sure they’re well coated. Sprinkle mozzarella cheese evenly over the top. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted, bubbly, and lightly golden.

Tips for Success

Cook the shells just until al dente so they don’t tear while stuffing. Finely chop the mushrooms for the best texture and even distribution. Covering the dish for the first part of baking keeps everything creamy and prevents drying out. Let the shells rest for a few minutes before serving so the filling sets slightly.

Equipment Needed

• Large pot for boiling pasta
• Mixing bowl
• Baking dish
• Spoon or piping bag for stuffing shells
• Aluminum foil

Recipe Variations

Add Protein: Stir in cooked chicken, sausage, or ground beef for a heartier filling.
Herb-Forward Version: Add fresh thyme, basil, or parsley to the ricotta mixture.
Spicy Twist: Sprinkle red pepper flakes into the filling or sauce.
Vegan Option: Use dairy-free ricotta, vegan Alfredo sauce, and plant-based mozzarella.
Gluten-Free: Substitute gluten-free jumbo shells.

Serving Suggestions

Serve Creamy Garlic Mushroom Stuffed Shells with a crisp green salad dressed in vinaigrette, roasted vegetables like asparagus or Brussels sprouts, or warm garlic bread to soak up extra sauce. A sprinkle of fresh parsley adds a bright finishing touch.

FAQs

Can I make this dish ahead of time?
Yes, assemble the shells up to a day in advance, cover, and refrigerate. Bake when ready.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze stuffed shells?
Absolutely. Assemble but don’t bake, then freeze tightly covered for up to 3 months.

How do I reheat them?
Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions.

Can I use homemade Alfredo sauce?
Yes, homemade Alfredo works beautifully and adds even more flavor.

Final Thoughts

Creamy Garlic Mushroom Stuffed Shells are the definition of comfort food done right. Rich, savory, and endlessly satisfying, this dish is perfect for sharing with loved ones or enjoying as a cozy night-in meal. Whether you keep it classic or customize it to fit your taste, it’s a recipe that belongs in every home cook’s rotation. Give it a try, make it your own, and enjoy every creamy, cheesy bite.

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