![- 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup cooked spinach, finely chopped Jumbo pasta shells are the star of this dish. They hold the filling well and make every bite delightful. I prefer using a mix of ricotta cheese and cooked spinach for a creamy, rich taste. The spinach adds color and nutrients. - 1 cup grated mozzarella cheese - 1 cup grated parmesan cheese - 4 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper Mozzarella and parmesan blend beautifully in this dish. They add creaminess and a nice, cheesy pull. Garlic enhances the flavor, while oregano gives it a warm, earthy note. Salt and pepper are essential to balance everything. - 1/2 teaspoon red pepper flakes - Fresh parsley for garnish For those who like a kick, red pepper flakes add heat. Fresh parsley brightens the dish and adds color. You can skip the flakes if you prefer a milder flavor. For the full recipe of this delicious dish, refer to the earlier section. - Preheat your oven to 375°F (190°C). This step is key for a perfect bake. - Bring a large pot of salted water to a boil. Carefully add the jumbo shells. Cook them until they are al dente, about 10-12 minutes. Once done, drain them in a colander. Place the shells on a clean kitchen towel to cool off. - In a large skillet, heat 1 tablespoon of olive oil over medium heat. This will create a lovely base for the mushrooms. - Add 2 cups of finely chopped mushrooms to the skillet. Stir them for about 5-7 minutes until they turn golden brown. - Next, introduce 4 cloves of minced garlic. Cook for another 2 minutes until the garlic is fragrant. Remove the skillet from heat and set it aside. - In a large bowl, combine 2 cups of ricotta cheese, 1 cup of finely chopped cooked spinach, and half of the grated mozzarella and parmesan cheese. - Stir in the sautéed mushrooms, 1 teaspoon of dried oregano, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix everything until smooth and well combined. - In the same skillet, pour 1 cup of heavy cream. Bring it to a simmer over low heat. - Gradually add the remaining mozzarella and parmesan cheese, stirring until they melt into a creamy sauce. Season with a pinch of salt and pepper to enhance the flavor. - Take each jumbo shell and spoon about 2 tablespoons of the cheese and mushroom filling into it. - Place the stuffed shells carefully in a greased baking dish with the open side facing up. This allows the sauce to soak in. - Pour the creamy cheese sauce generously over the stuffed shells. Ensure each shell is well coated for maximum flavor. - Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. - After that, remove the foil and bake for another 10-15 minutes. Look for bubbly and golden cheese on top. For the full recipe, check the details above! - To achieve al dente pasta, boil the jumbo shells in salted water. Cook them for about 1-2 minutes less than the package says. This way, they won’t turn mushy when you bake them later. - To prevent the filling from spilling out, fill each shell gently. Use about 2 tablespoons of filling and ensure the opening faces up when placing them in the dish. This keeps the creamy goodness inside. - Adding herbs like fresh basil or thyme can boost flavor. These herbs pair well with mushrooms and garlic. Just sprinkle them in the filling for a fresh taste. - If you want alternatives for creaminess, try using Greek yogurt or mascarpone. These options give you a rich texture without all the calories of heavy cream. - For garnishing, sprinkle fresh parsley or grated cheese on top. This adds color and a nice finish to your dish. - Serving suggestions include pairing the stuffed shells with garlic bread and a crisp green salad. This balances the meal with fresh and crunchy sides. For the full recipe, check out the details above! {{image_4}} You can make this dish even more exciting by adding different vegetables. Spinach is great, but you can also try zucchini, bell peppers, or artichokes. Each veggie brings its own taste. You can also substitute cheeses. If you want a lighter dish, use cottage cheese instead of ricotta. This keeps the filling creamy while cutting calories. For those who love meat, there are many options. You can include chicken or bacon for a hearty twist. Shredded rotisserie chicken works well. If you want to add bacon, cook it crispy and crumble it into the filling. You can also use ground beef or sausage. Brown them well before adding to the cheese mix. This will give a rich flavor to the dish. If you need gluten-free options, choose gluten-free pasta shells. They cook similarly to regular shells. For those who follow a vegan diet, you can use vegan cheese substitutes. Look for brands that melt well. You can also replace the heavy cream with coconut cream or a plant-based milk. These swaps keep the dish creamy without dairy. For the full recipe, check the [Full Recipe]. After enjoying your creamy garlic mushroom stuffed shells, store any leftovers in the fridge. Place them in an airtight container. This helps keep them fresh. They last for about 3 to 4 days. If you want to keep them longer, consider freezing. You can reheat these shells in two ways: the oven or the microwave. For the oven, preheat to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for 20 minutes. For the microwave, place shells on a microwave-safe plate. Heat in 1-minute intervals until warm. To keep the texture, avoid overheating. To freeze stuffed shells, let them cool completely. Use a baking sheet to freeze them first. Once frozen, transfer the shells to a freezer-safe bag. Label the bag with the date. When ready to eat, take them out. Thaw overnight in the fridge. Reheat them in the oven or microwave as mentioned above. This way, they taste great even after freezing. Enjoy your delicious meal anytime! For the full recipe, refer to the earlier section. You can use cottage cheese or cream cheese. Both options work well. Cottage cheese gives a similar texture. Cream cheese offers a richer flavor. Blend them with some herbs for extra taste. You can store stuffed shells in the fridge for about three days. Keep them in an airtight container. This helps maintain their flavor and texture. If you want to keep them longer, consider freezing them. Yes, you can prepare the stuffed shells ahead of time. Assemble them and store them in the fridge for up to 24 hours. Just add the sauce before baking. This makes dinner easy on busy days. Stuffed shells go great with garlic bread and a light salad. You can also serve them with steamed vegetables. A simple green salad adds freshness. Choose sides that balance the creaminess of the dish. To avoid breakage, cook the shells just until al dente. Be gentle when handling them. Use a slotted spoon to remove them from boiling water. Allow them to cool on a towel to prevent sticking. Creamy Garlic Mushroom Stuffed Shells are simple and fun to make. We covered key ingredients like jumbo shells, ricotta, and spinach, plus tips for cooking, stuffing, and baking. You can get creative with variations to suit your tastes and needs. Remember, storing leftovers properly maximizes flavor and texture for later. Dive into this dish and enjoy every bite! Whether you're feeding a crowd or enjoying leftovers, this recipe shines every time. Your kitchen will be full of flavor and smiles.](https://tastednest.com/wp-content/uploads/2025/06/aa1c3bfb-a0fe-455b-ba1e-8ba858b3e5d9-300x300.webp)
Creamy Garlic Mushroom Stuffed Shells
Indulge in a deliciously creamy dinner with these Garlic Mushroom Stuffed Shells! This easy recipe features jumbo pasta shells filled with a rich blend of ricotta, spinach, and savory mushrooms, all baked in a luscious cream sauce. Perfect for cozy family meals, this dish is not only comforting but packed with flavor. Click to explore the full recipe and impress your loved ones with this gourmet treat!