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Golden baked creamy garlic mushroom stuffed shells in a casserole dish

Creamy Garlic Mushroom Stuffed Shells Recipe

These Creamy Garlic Mushroom Stuffed Shells are the ultimate cozy weeknight dinner—rich, cheesy, and packed with savory garlic-sautéed mushrooms, all nestled in jumbo shells and bathed in a velvety cream sauce.

  • Total Time: 55 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale
  • 20–25 jumbo pasta shells (cook a few extra in case some tear)
  • 2 tablespoons olive oil
  • 4 cups mushrooms, finely chopped (cremini, button, or a mix)
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese (plus more for topping)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese (for sauce)
  • Salt and pepper to taste (for sauce)
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13″ baking dish.
  2. Boil jumbo shells until al dente, drain, rinse with cold water, and set aside.
  3. Heat olive oil in a skillet over medium heat. Sauté mushrooms until browned, about 6–8 minutes.
  4. Add garlic, Italian seasoning, salt, and pepper; cook for 1 more minute. Remove from heat.
  5. In a bowl, mix mushroom mixture with ricotta, Parmesan, mozzarella, and parsley (if using).
  6. In a saucepan, melt butter, whisk in flour, and cook for 1 minute.
  7. Gradually add milk and cream, whisking constantly until thickened (3–5 minutes).
  8. Stir in Parmesan, salt, pepper, and nutmeg (if using); remove from heat.
  9. Pour a layer of sauce into the baking dish. Stuff each shell with the mushroom mixture and arrange in the dish.
  10. Top with remaining sauce and extra mozzarella.
  11. Cover with foil and bake for 20 minutes. Uncover and bake 10 minutes more, until golden and bubbly.
  12. Let cool slightly and garnish with parsley or Parmesan before serving.

Notes

To make ahead, assemble the shells and refrigerate for up to 24 hours before baking. This dish is also freezer-friendly!

  • Author: Clara
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 plate (about 4–5 shells)
  • Calories: 520
  • Sugar: 5g
  • Sodium: 680mg
  • Fat: 32g
  • Saturated Fat: 16g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: stuffed shells, creamy garlic mushrooms, vegetarian pasta, weeknight dinner, comfort food