Ingredients
Scale
- 12 jumbo shells jumbo pasta shells
- 2 cups mushrooms, finely chopped (Cremini or button mushrooms are great.)
- 1 tablespoon olive oil (For sautéing.)
- 4 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (Or 1 teaspoon dried parsley.)
- Salt and pepper to taste
- 1 jar (24 oz) marinara sauce
Instructions
- Preheat your oven to 375°F (190°C). This is the perfect temperature for baking the shells.
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and sauté for about 5 minutes until they are tender.
- Stir in the minced garlic and cook for an additional minute until fragrant. Remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta, half of the mozzarella, half of the Parmesan, parsley, and the sautéed mushroom mixture. Season with salt and pepper.
- Fill each pasta shell with the mushroom and cheese mixture, using a tablespoon or a piping bag for ease.
- Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells on top, then cover with the remaining marinara sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake in the preheated oven for about 25-30 minutes, until the cheese is bubbly and golden brown.
- Let cool for 5 minutes before serving. Enjoy your delicious garlic mushroom stuffed shells!
- Prep Time: 20
- Cook Time: 30