Creamy Garlic Mushroom Shells (Print Version)
# Ingredients:
→ Filling
01 -
1 cup ricotta cheese, smooth and creamy
02 -
1/2 cup grated Parmesan cheese
03 -
1 cup cooked mushrooms, finely chopped
04 -
1 large egg, beaten
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon black pepper
→ Shells and Assembly
08 -
20 jumbo pasta shells, cooked al dente
09 -
2 cups Alfredo sauce, divided
10 -
1/4 cup shredded mozzarella cheese
# Instructions:
01 -
Cook jumbo pasta shells in boiling salted water according to package instructions until al dente. Drain and set aside.
02 -
In a large bowl, combine ricotta cheese, grated Parmesan, chopped cooked mushrooms, beaten egg, garlic powder, salt, and black pepper. Mix until well incorporated.
03 -
Preheat oven to 190°C (375°F). Spread 1 cup of Alfredo sauce evenly on the bottom of a baking dish.
04 -
Generously stuff each pasta shell with mushroom filling and place them, open side up, into the prepared baking dish.
05 -
Pour remaining 1 cup Alfredo sauce over the stuffed shells. Sprinkle evenly with shredded mozzarella cheese.
06 -
Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove foil and continue baking for an additional 10 minutes, or until cheese is bubbling and golden.
# Notes:
01 -
For extra flavor, garnish stuffed shells with fresh chopped parsley before serving.