Description
Jumbo pasta shells filled with a rich, creamy mixture of garlic, mushrooms, and cheese, baked in a savory sauce until golden and bubbly.
Ingredients
Scale
For the Crust:
- 12 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, finely chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 cups marinara sauce
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and mushrooms, sauté until mushrooms are tender and liquid evaporates, about 5-7 minutes.
- In a bowl, combine cooked mushrooms, ricotta, 1/2 cup mozzarella, Parmesan, heavy cream, oregano, salt, and pepper. Mix well.
- Spread marinara sauce evenly in the bottom of a baking dish. Stuff each pasta shell with the mushroom mixture and place in the dish.
- Sprinkle remaining mozzarella over the shells. Cover with foil and bake for 20 minutes, then uncover and bake for 10 more minutes until cheese is melted and bubbly.
- Let cool slightly, garnish with fresh parsley, and serve warm.
Notes
You can customize the seasonings to taste.