Creamy Garlic Mushroom Stuffed Shells: A Cozy Dish for Any Occasion
There’s something so comforting about returning home to a kitchen filled with the earthy aroma of sautéed mushrooms and garlic. I remember the first time I encountered stuffed shells—plump, tender pasta enveloping a creamy, decadent filling. It was an instant favorite that transformed into a staple in my family’s comfort food repertoire. As the days grow colder and the leaves fall, these Creamy Garlic Mushroom Stuffed Shells bring a warm, cozy feeling to the dinner table, perfect for an easy weeknight dinner or a gathering with loved ones. Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy Goodness: Every bite bursts with a rich, creamy filling that makes comfort food feel gourmet.
- Family-Friendly: This dish is perfect for all ages—kids and adults alike will be asking for seconds!
- Easy Weeknight Dinner: With straightforward steps and simple ingredients, dinner will be on the table in no time.
- Crowd-Pleasing: Whether you’re hosting a gathering or just feeding the family, this recipe is sure to impress.
- Make Ahead-Friendly: Prepare it earlier in the day and simply bake before serving for a stress-free mealtime!
Gather These Simple Ingredients
To bring this cozy creation to life, you’ll need the following:
- Jumbo pasta shells
- Mushrooms (any variety you like!)
- Garlic (fresh is best)
- Cream cheese
- Parmesan cheese (grated for easy mixing)
- Italian seasoning
- Salt
- Pepper
- Heavy cream
- Butter (for that rich flavor)
Let’s Make It Together
Follow these simple steps to create your Creamy Garlic Mushroom Stuffed Shells. The aroma alone will have your mouth watering as you prepare this delightful dish!
Begin by cooking the jumbo pasta shells according to package instructions until they are al dente. Drain them and set aside, letting them cool slightly while you prepare the filling.
In a skillet, melt some butter over medium heat, and sauté the minced garlic until it becomes fragrant—about a minute or so. Add the chopped mushrooms and cook until they soften and release their lovely juices, about 5-7 minutes.
In a mixing bowl, combine the sautéed garlic and mushrooms with cream cheese, grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix until everything is well combined and creamy.
Carefully stuff each cooked pasta shell with the mushroom mixture using a spoon or a piping bag for easy filling.
For the sauce, return to the skillet and heat heavy cream over medium-low. Stir in additional Parmesan cheese until it’s all melted and creamy. Pour this sauce over the stuffed shells in a baking dish, ensuring they are well coated.
Bake your creation in a preheated oven at 350°F (175°C) for 20-25 minutes, or until it’s bubbling and golden on top. Serve warm and enjoy the cozy flavors!
Delicious Variations to Try
Feel free to get creative with this dish! Here are a few ideas to inspire you:
- Spinach Mushroom Duo: Add fresh spinach to the filling for a burst of color and nutrients—it’s zesty and delicious!
- Herbed Ricotta: Swap out cream cheese for ricotta mixed with fresh herbs for a lighter, alternative creamy option.
- Add Some Protein: Incorporate cooked chicken or turkey bacon for added protein and flavor—think indulgent!
- Crispy Topping: Sprinkle some breadcrumbs mixed with Italian herbs on top before baking for a delightful crunch.
Chef Emma’s Helpful Tips
- Make-Ahead Opportunity: Feel free to prep this dish in advance. You can assemble the stuffed shells and store them in the refrigerator for several hours before baking.
- Ingredient Swaps: If you don’t have heavy cream, you can use half-and-half or even milk; just note the sauce will be slightly less rich.
- Storage Suggestions: Store any leftovers in an airtight container in the fridge. They will keep for about 3-4 days—perfect for lunch the next day!
- Perfectly Stuffed Shells: Ensure you don’t overcook the pasta shells. You want them just right for a delightful bite!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 stuffed shell
- Calories: 350
- Carbohydrates: 38g
- Sugar: 5g
- Fat: 20g
- Protein: 10g
- Sodium: 400mg
Reader FAQs About Creamy Garlic Mushroom Stuffed Shells
Can I make this ahead?
Absolutely! Prepare and stuff the shells earlier in the day, refrigerate, and bake just before serving.
Can I use different ingredients?
Definitely! Feel free to mix in different veggies or protein—this recipe is versatile!
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
How long does it last?
Leftover stuffed shells will keep well in the fridge for about 3-4 days, making them perfect for meal prep!
Wrapping It Up
Creamy Garlic Mushroom Stuffed Shells are more than just a meal—they are a cozy hug on a plate! The balance of creamy, salty, and earthy flavors makes each bite irresistible. Next time you need a comforting dish that warms the heart and satisfies the belly, remember this delightful recipe.
Save this Creamy Garlic Mushroom Stuffed Shells to your dinner inspiration board so it’s ready when you need a cozy treat! Enjoy the warmth it brings to your table!
Print
Creamy Garlic Mushroom Stuffed Shells
- Total Time: 45
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy dish filled with creamy goodness that is perfect for any occasion, easy to prepare, and sure to impress family and friends.
Ingredients
- Jumbo pasta shells
- Mushrooms (any variety you like)
- Garlic (fresh is best)
- Cream cheese
- Grated Parmesan cheese
- Italian seasoning
- Salt
- Pepper
- Heavy cream
- Butter
Instructions
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and let cool slightly.
- Melt butter in a skillet over medium heat and sauté minced garlic for about 1 minute.
- Add chopped mushrooms to the skillet and cook for 5-7 minutes until softened.
- In a mixing bowl, combine the sautéed garlic and mushrooms with cream cheese, grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix until creamy.
- Stuff each cooked pasta shell with the mushroom mixture using a spoon or piping bag.
- Return to the skillet, heat heavy cream over medium-low, and stir in additional Parmesan until melted.
- Pour sauce over the stuffed shells in a baking dish, ensuring they are coated.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbling and golden. Serve warm.
Notes
Make-ahead opportunity: Assemble and store in the fridge for several hours before baking. Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: stuffed shells, creamy, mushrooms, vegetarian, easy dinner