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Mushroom Stuffed Pasta Shells

Mushroom Stuffed Pasta Shells
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Mushroom Stuffed Pasta Shells is a comforting and flavorful vegetarian dish featuring tender pasta shells filled with a creamy, savory mushroom and cheese mixture, baked in tangy marinara sauce. Easy to prepare and perfect for cozy dinners or special occasions, this recipe delivers rich textures and versatile flavors guaranteed to impress.

Ingredients

Scale

Pasta Shells

  • 12 oz large pasta shells

Mushroom Filling

  • 12 oz fresh mushrooms (cremini or button), finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 2 tbsp fresh parsley or thyme, chopped
  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste

Sauce

  • 2 cups marinara sauce

Instructions

  1. Prepare the pasta shells: Boil large pasta shells in salted water according to package instructions until al dente. Drain carefully and set aside to cool slightly so they’re easy to handle for stuffing.
  2. Sauté the mushroom filling: In a skillet, heat olive oil over medium heat. Add finely chopped onion and garlic, cooking until soft and fragrant. Then toss in chopped mushrooms, cooking until they release their moisture and become golden brown. Season with salt, pepper, and fresh herbs.
  3. Mix the filling: Transfer the sautéed mushroom mixture to a bowl and let it cool slightly. Stir in ricotta cheese and grated Parmesan until everything is well combined. Taste and adjust seasoning if needed for a perfectly balanced filling.
  4. Stuff the shells: Carefully spoon the mushroom and cheese filling into each pasta shell, filling generously but without overstuffing. Place the filled shells in a baking dish that has been spread lightly with marinara sauce.
  5. Assemble and bake: Once all shells are filled and arranged in the dish, cover them with the remaining marinara sauce and sprinkle extra Parmesan on top. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes until bubbly and slightly browned on top.

Notes

  • Don’t overcook pasta shells to avoid mushiness after baking; slightly undercook them instead.
  • Sauté mushrooms thoroughly until moisture evaporates to prevent a watery filling.
  • Use a piping bag for neat, effortless stuffing of shells and less mess.
  • Fresh herbs brighten the filling much more than dried ones.
  • Allow the finished dish to rest for 5 minutes after baking to enhance flavor cohesion.

Nutrition

Keywords: mushroom stuffed pasta shells, vegetarian stuffed shells, baked pasta shells, comfort food, mushroom pasta, ricotta stuffed shells

Find it online: https://lillysplate.com/mushroom-stuffed-pasta-shells/