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- 20 large jumbo pasta shells - 2 cups fresh mushrooms, diced - 1 tablespoon olive oil - 4 cloves garlic, minced - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 cup spinach, wilted and chopped - 1 teaspoon dried Italian herbs - Salt and pepper to taste - 2 cups marinara sauce When I cook Creamy Garlic Mushroom Stuffed Shells, I focus on fresh, simple ingredients. I love using large jumbo pasta shells because they hold a lot of filling. Fresh mushrooms add a rich, earthy flavor. I often mix button and cremini mushrooms for depth. Olive oil helps sauté the mushrooms and garlic, adding a nice aroma. For the filling, I combine ricotta cheese and mozzarella cheese for creaminess. I also add grated Parmesan cheese for a salty kick. Fresh parsley brightens the dish. The wilted spinach gives it a nice color and nutrition. I use dried Italian herbs for classic flavor, but fresh herbs are great too. - Try using goat cheese or cottage cheese instead of ricotta for different flavors. - For a dairy-free option, use cashew cheese or tofu-based cheese. - Fresh herbs like basil or oregano can replace dried herbs. They provide a vibrant taste. Feel free to tweak the recipe based on what you have. You can find more tips in the Full Recipe section. Each ingredient plays a part in creating a delightful dish that warms the heart and pleases the palate. To start, cook the pasta shells. Boil water in a large pot. Add a pinch of salt. Cook the shells as instructed on the package. Aim for al dente, which means firm but not hard. This usually takes about 9-11 minutes. Once done, drain the shells and set them aside to cool. Next, sauté the mushrooms and garlic. Heat one tablespoon of olive oil in a large skillet over medium heat. Add two cups of diced mushrooms. Cook them for five minutes until they turn golden brown. Stir frequently to avoid burning. Now, add four minced garlic cloves to the skillet. Sauté for one more minute until you smell the garlic. Now it’s time to mix the filling ingredients. In a big mixing bowl, combine the sautéed mushrooms and garlic. Add one cup of ricotta cheese, half a cup of shredded mozzarella, and a quarter cup of grated Parmesan cheese. Toss in a quarter cup of chopped parsley, one cup of wilted spinach, and one teaspoon of dried Italian herbs. Season with salt and pepper. Mix everything together until well combined. For stuffing techniques, take a cooked shell and fill it carefully. Use a spoon to scoop the creamy mushroom mixture into each shell. Don’t overstuff, as they need space. Place the stuffed shells in a greased 9x13 inch baking dish. Now, layer the marinara sauce. Pour two cups of marinara sauce evenly over the stuffed shells. This keeps them moist as they bake. Sprinkle the remaining half cup of mozzarella cheese on top. Next, cover the dish with aluminum foil. Bake the shells in the preheated oven at 375°F (190°C) for 20 minutes. After this, remove the foil and bake for an additional 10-15 minutes. Look for bubbly and golden cheese as a sign they are ready. Let the shells cool for a few minutes before serving. Garnish with more parsley if you like. For the full recipe, check the link provided. How do you get the perfect al dente pasta? To cook pasta al dente, follow these steps: - Bring a large pot of salted water to a boil. - Add your jumbo pasta shells and stir gently. - Cook according to package instructions, but reduce the time by 1-2 minutes. - Taste a shell; it should be firm but not hard. - Drain the shells and rinse with cold water to stop cooking. This method keeps your pasta from becoming mushy. Firm shells will hold the creamy stuffing and sauce better. How do you maximize flavor in the stuffing? To enhance flavor in the stuffing, use these tips: - Sauté the mushrooms until golden brown. This brings out their natural sweetness. - Add minced garlic right after the mushrooms. This creates a rich aroma. - Mix in fresh herbs like parsley for a bright touch. - Use a blend of cheeses for depth. Ricotta adds creaminess, while Parmesan gives a salty kick. These steps ensure your filling is packed with flavor, making each bite a delight. What are good garnishing options? Garnishing elevates your dish. Consider these ideas: - Top the stuffed shells with extra parsley for color. - Drizzle with olive oil for a rich finish. - Sprinkle additional Parmesan or mozzarella for extra cheesiness. These simple touches make your dish look gourmet. What sides pair well with this dish? For a complete meal, serve with: - A fresh green salad with a light vinaigrette. - Garlic bread for a crunchy contrast. - Steamed vegetables like broccoli or asparagus. These sides complement the creamy stuffed shells and round out your dinner. For the full recipe, check the detailed instructions above. {{image_2}} You can change the filling to suit your taste. If you want a vegetarian option, try adding more vegetables. Spinach, artichokes, or bell peppers work well. You can also use different cheeses. Goat cheese or feta adds a nice tang. For meat lovers, add proteins like chicken or sausage. Cooked chicken breast, shredded or diced, mixes well with the creamy filling. Ground sausage can add a savory kick. Just cook the meat first to ensure it is safe to eat. These changes can make your stuffed shells unique and tasty. The sauce can change the flavor of your dish. Instead of marinara, try using pesto or Alfredo sauce. Pesto adds a fresh herb taste, while Alfredo gives a rich, creamy touch. Both options enhance the overall dish. You can also adjust the spice levels in your sauce. If you like heat, add red pepper flakes or a bit of cayenne pepper. For a milder sauce, skip the spices or use sweet basil. These small tweaks can make your Creamy Garlic Mushroom Stuffed Shells even more delightful. Check out the Full Recipe for more ideas! To keep your creamy garlic mushroom stuffed shells fresh, store them in an airtight container. It’s best to refrigerate them within two hours of cooking. This helps prevent bacteria growth. When stored properly, they will last for about 3 to 5 days in the fridge. Make sure to check for any signs of spoilage before eating. If you want to save some for later, freezing stuffed shells is easy. First, let them cool completely. Then, arrange the shells in a single layer on a baking sheet. Once they are frozen, transfer them to a freezer-safe container. They can stay in the freezer for up to 3 months. When you are ready to enjoy them, reheat the shells in the oven at 350°F (175°C) for about 25 minutes. Cover them with foil to keep moisture in. Enjoy your tasty meal later with just a little effort! You can find the full recipe in the earlier sections. Can I make this dish ahead of time? Yes, you can prepare the stuffed shells a day in advance. Just stuff the shells and place them in the baking dish. Cover and store them in the fridge. When ready to bake, add a few extra minutes to the cooking time. What can I substitute for ricotta cheese? You can use cottage cheese for a similar texture. Cream cheese also works well if you want a richer taste. For a vegan option, try cashew cream or tofu blended until smooth. How to reheat stuffed shells properly? To reheat, place the stuffed shells in a baking dish. Add a splash of marinara sauce to keep them moist. Cover with foil and bake at 350°F (175°C) for about 20 minutes. Check if they are heated through before serving. What's the best way to serve Creamy Garlic Mushroom Stuffed Shells? Serve the shells in individual bowls. Add extra marinara sauce on the side for dipping. Garnish with fresh parsley and a sprinkle of Parmesan for a nice touch. Why are my stuffed shells watery? Watery stuffed shells can happen if the mushrooms release too much moisture. Sauté the mushrooms longer to remove excess water. Also, make sure to drain the pasta shells well. How do I prevent pasta from sticking? To prevent sticking, toss the cooked pasta shells in a little olive oil after draining. This keeps them separate and easy to stuff. Make sure not to overcrowd the shells in the pot while cooking. You learned how to make delicious Creamy Garlic Mushroom Stuffed Shells. We covered the key ingredients, easy steps, and helpful tips. You can use different cheeses or add protein for variety. Store leftovers right and enjoy later. These shells are perfect for gatherings and weeknight meals. So go ahead, gather your ingredients, and impress everyone with this tasty dish!

Creamy Garlic Mushroom Stuffed Shells

Indulge in creamy garlic mushroom stuffed shells, a deliciously hearty meal perfect for any night of the week! This simple recipe features jumbo pasta shells filled with a rich mixture of sautéed mushrooms, garlic, and cheese, all topped with marinara sauce. Ready in about 50 minutes, it's ideal for sharing or meal prepping. Click to discover the complete recipe and make this comforting dish tonight!
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Ingredients
  

20 large jumbo pasta shells

2 cups fresh mushrooms, diced (a mix of button and cremini)

1 tablespoon olive oil

4 cloves garlic, minced

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 cup spinach, wilted and chopped

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

2 cups marinara sauce

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the pasta shells according to package instructions until al dente. Drain and set aside.

      In a large skillet, heat the olive oil over medium heat. Add the diced mushrooms and sauté for about 5 minutes, until they are golden brown and tender.

        Add the minced garlic to the skillet and continue to sauté for another minute until fragrant.

          In a mixing bowl, combine the sautéed mushrooms and garlic with the ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, chopped parsley, wilted spinach, Italian herbs, salt, and pepper. Mix well until all ingredients are combined.

            Stuff each pasta shell with the creamy mushroom mixture and place them in a greased 9x13 inch baking dish.

              Once all shells are placed in the dish, pour marinara sauce evenly over the stuffed shells.

                Sprinkle the remaining mozzarella cheese on top of the sauce.

                  Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

                    Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

                      Let it cool for a few minutes before serving, and garnish with additional parsley if desired.

                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                          - Presentation Tips: Serve the stuffed shells in individual bowls with extra marinara sauce on the side, garnished with fresh parsley and a sprinkle of Parmesan cheese for added flair.