Description
Delightful jumbo pasta shells stuffed with a creamy ricotta and mushroom filling, topped with Alfredo sauce and melted cheese. A comforting dish that’s perfect for family dinners or special occasions.
Ingredients
- Jumbo pasta shells: 20, cooked according to package instructions
- Ricotta cheese: 1 cup
- Grated Parmesan cheese: 1/2 cup
- Cooked mushrooms: 1 cup, finely chopped
- Egg: 1, beaten
- Garlic powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Alfredo sauce: 2 cups, divided (1 cup for the base and 1 cup on top)
- Shredded mozzarella cheese: 1/4 cup
Instructions
- Boil the jumbo pasta shells according to the package instructions. Drain and set aside.
- In a large bowl, combine the ricotta, Parmesan, cooked mushrooms, egg, garlic powder, salt, and black pepper to create the filling.
- Preheat the oven to 375°F (190°C). Spread 1 cup of Alfredo sauce on the bottom of a baking dish.
- Generously stuff each pasta shell with the mushroom mixture and place them in the baking dish.
- Pour the remaining Alfredo sauce over the top of the shells and sprinkle with mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Notes
- For added flavor, consider using a mix of mushrooms like cremini and shiitake.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg