Description
Delicious jumbo pasta shells stuffed with a creamy garlic mushroom filling, topped with Alfredo sauce and mozzarella cheese.
Ingredients
Scale
- 20 jumbo pasta shells, cooked according to package instructions
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cooked mushrooms, finely chopped
- 1 egg, beaten
- 2 cups Alfredo sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup shredded mozzarella cheese
Instructions
- Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- In a large bowl, mix ricotta cheese, grated Parmesan, chopped cooked mushrooms, egg, garlic powder, salt, and pepper until well combined.
- Spoon the mushroom mixture into each pasta shell, filling them generously.
- Preheat the oven to 375°F (190°C). Spread 1 cup of Alfredo sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the baking dish. Pour the remaining 1 cup of Alfredo sauce over the shells.
- Sprinkle shredded mozzarella cheese over the top of the shells.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the shells rest for 5 minutes before serving. Garnish with extra chopped parsley if desired.
Notes
- Feel free to add other vegetables or proteins to the filling for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These shells can also be frozen before baking for a quick meal later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg