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- 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup cooked spinach, chopped - 1 cup grated mozzarella cheese - 1 cup parmesan cheese, grated - 2 cups mushrooms, finely chopped - 4 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional for heat) - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup heavy cream Jumbo pasta shells are the heart of this dish. They hold the creamy filling so well. I use ricotta cheese for a rich taste. The blend of mozzarella and parmesan adds a cheesy pull that everyone loves. Mushrooms bring an earthy note, while garlic gives a nice kick. - 1 cup cooked spinach, chopped - Fresh parsley, chopped (for garnish) - 1/2 teaspoon red pepper flakes (optional for heat) Spinach adds color and nutrition. I like to use fresh parsley for a pop of flavor and color on top. If you love heat, consider adding red pepper flakes. They can make the dish more exciting. - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon dried oregano Olive oil is perfect for sautéing mushrooms. It adds flavor and helps them brown nicely. Salt and pepper enhance every bite. Dried oregano gives a hint of warmth. You can find the full recipe linked above if you want to explore the details further. - Preheat Oven to 375°F (190°C): Start by setting your oven to 375°F. This will help cook your stuffed shells perfectly. - Cook Jumbo Shells Until Al Dente: In a big pot, boil salted water. Add 20 jumbo shells. Cook them until they are al dente. This usually takes about 8 to 10 minutes. Drain the shells and let them cool down. - Sauté Mushrooms and Garlic: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of finely chopped mushrooms. Sauté for about 5 to 7 minutes until they are golden. Then, add 4 minced garlic cloves. Cook for another 2 minutes until you smell that great garlic aroma. Turn off the heat afterward. - Mix Cheese and Spinach Filling: In a bowl, combine 2 cups of ricotta cheese, 1 cup of cooked and chopped spinach, half of the grated mozzarella, and half of the grated parmesan. Add the sautéed mushrooms, 1 teaspoon of dried oregano, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything well until it becomes a creamy filling. - Stuff the Shells: Take each jumbo shell and spoon about 2 tablespoons of the filling into it. Place each stuffed shell in a greased baking dish, open side up. - Pour Cream Sauce and Bake: In the same skillet used for mushrooms, add 1 cup of heavy cream. Bring it to a gentle simmer on low heat. Stir in the remaining mozzarella and parmesan until melted and smooth. Season with a pinch of salt and pepper. Pour this creamy sauce over the stuffed shells. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes until the cheese is bubbly and golden. Check out the Full Recipe for all the details! Cooking Pasta Al Dente To achieve the ideal texture, cook the jumbo pasta shells until they are al dente. This means they should be firm to the bite. Overcooking can lead to mushy shells that break apart. Follow the package instructions closely for best results. Moisture Management in Filling Managing moisture is key for the filling. Cook the mushrooms until they release their water. This keeps the filling from becoming too wet. Mix in the ricotta, spinach, and cheeses well. It should be creamy but not runny. A balance of moisture makes for perfect stuffed shells. Prepare Filling and Sauce Overnight You can save time by preparing the filling and sauce the night before. Store them in the fridge in airtight containers. This allows the flavors to meld and makes assembly quick. Just remember to bring them to room temperature before use. Baking Tips for Prepped Meals When ready to bake, preheat your oven to 375°F (190°C). If you prepared the shells in advance, cover them tightly with foil. This keeps them moist. Uncover during the last 10-15 minutes to let the cheese brown nicely. Best Side Dishes Creamy garlic mushroom stuffed shells pair well with a simple green salad. A fresh Caesar salad adds a nice crunch. Garlic bread is also a great choice to soak up the creamy sauce. Pairing Wine Options For wine lovers, a crisp white wine works best. A Pinot Grigio or Sauvignon Blanc complements the dish nicely. If you prefer red, a light-bodied Pinot Noir can also enhance the meal. Enjoy your meal with a perfect wine pairing! {{image_2}} When you make creamy garlic mushroom stuffed shells, you can play with the recipe. Adding your touch makes it fun and unique. - Vegan Cheese Variations: You can easily swap dairy cheese for vegan cheese. Use cashew cheese or store-bought vegan cheese. Both melt well and taste great. - Gluten-Free Shell Alternatives: If you need gluten-free options, look for gluten-free jumbo shells. They hold the filling well and still taste delicious. - Adding Sun-Dried Tomatoes: Sun-dried tomatoes add a sweet and tangy flavor. Chop them finely and mix them into the filling for a tasty twist. - Incorporating Herbs: Fresh herbs like basil or thyme can brighten the dish. Mix them into the filling or sprinkle on top before serving for extra flavor. - Marinara Sauce Topping: For a classic touch, top your stuffed shells with marinara sauce. It adds a nice layer of flavor and a lovely red color. - White Wine Cream Sauce: For a richer taste, use a white wine cream sauce. Just add a splash of white wine to the cream sauce and let it simmer for a minute. This gives a nice depth to the dish. Feel free to explore these variations to make your meal special. If you want to see the full recipe, check it out [here](#). To store leftover stuffed shells, let them cool first. Place them in an airtight container. This keeps them fresh. They will last for about 3 to 4 days in the fridge. When you want to reheat, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Cover them with foil to keep moisture in. Bake for about 20 minutes or until warm. To freeze your stuffed shells, follow these steps. First, let them cool completely. Then, arrange the shells in a single layer on a baking sheet. Freeze them for about 1 to 2 hours. Once they are firm, place them in a freezer-safe container or bag. This method prevents them from sticking together. For reheating, move the shells from the freezer to the fridge the night before. Thaw them overnight. Once thawed, follow the reheating steps mentioned above. In the fridge, your stuffed shells will last about 3 to 4 days. Make sure to check for any signs of spoilage. In the freezer, they can last for up to 2 to 3 months. After that, they may lose flavor. To enjoy the best taste, try to eat them within this time frame. For the full recipe, check the details above! To make Creamy Garlic Mushroom Stuffed Shells from scratch, follow these steps: 1. Cook the pasta: Boil the jumbo shells in salted water until al dente. 2. Sauté mushrooms: Heat olive oil in a skillet, add chopped mushrooms, and cook until golden. Add minced garlic and cook for two minutes. 3. Mix the filling: In a bowl, combine ricotta, cooked spinach, sautéed mushrooms, and half of the cheese. Mix well. 4. Make the sauce: In the same skillet, add heavy cream and melt the remaining cheese until creamy. 5. Stuff the shells: Fill each shell with the cheese mixture and place them in a baking dish. 6. Bake: Pour sauce over the shells and bake at 375°F for about 30-35 minutes. Common mistakes to avoid: - Overcooking the pasta: Cook shells until just al dente; they will finish cooking in the oven. - Not cooling the shells: Let them cool before stuffing to avoid burns and make handling easier. - Skipping the seasoning: Don’t forget to add salt and pepper for flavor. Yes, you can prepare Creamy Garlic Mushroom Stuffed Shells ahead of time. Suitable storage options: - Refrigerate: Assemble the dish, cover it tightly with foil, and store in the fridge for up to 24 hours. - Freeze: You can also freeze unbaked stuffed shells. Wrap the dish well and store for up to three months. Time-saving tips: - Prep the filling: Make the filling and sauce the day before. - Cook shells in advance: You can cook the shells early in the day and stuff them later. Creamy Garlic Mushroom Stuffed Shells pair well with several sides. Recommended side dishes: - Garlic bread: The perfect crunchy contrast to the creamy shells. - Roasted vegetables: Carrots and broccoli add color and nutrition. Salad pairing ideas: - Caesar salad: Crisp romaine with creamy dressing complements the dish. - Mixed greens: Light vinaigrette adds freshness and balances richness. For the full recipe, check out the details provided above. Enjoy your cooking adventure! Stuffed shells are tasty and fun to make. You can use jumbo pasta shells with a rich cheese filling and sautéed mushrooms. Optional ingredients like spinach and herbs can enhance the flavor. Follow the steps carefully for perfect results, and enjoy the tips for storage and serving suggestions. In the end, experimenting with variations keeps the dish exciting. You can adapt it with different sauces or make it vegan. These small changes can make a big impact. Enjoy your cooking journey and share it with others!

Creamy Garlic Mushroom Stuffed Shells

Indulge in the rich flavors of creamy garlic mushroom stuffed shells that are perfect for any dinner occasion! This delightful recipe combines jumbo pasta with a savory filling of ricotta, spinach, and sautéed mushrooms, all smothered in a luscious cream sauce. It's easy to prepare and sure to impress your family and friends. Click through to discover how to make this delectable dish that will become a favorite!
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Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

1 cup cooked spinach, chopped

1 cup grated mozzarella cheese

1 cup parmesan cheese, grated

2 cups mushrooms, finely chopped (preferably a mix of cremini and button)

4 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional for heat)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup heavy cream

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot of boiling salted water, cook the jumbo shells according to package instructions until al dente. Drain and let cool.

      Sauté the Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the chopped mushrooms and sauté for about 5-7 minutes until they are golden and have released their moisture. Add minced garlic and cook for an additional 2 minutes until fragrant. Remove from heat.

        Mix the Filling: In a bowl, combine the ricotta cheese, cooked spinach, half of the grated mozzarella, half of the parmesan, sautéed mushrooms, oregano, red pepper flakes, salt, and black pepper. Mix everything until well combined.

          Prepare Cream Sauce: In the same skillet used for the mushrooms, add heavy cream and bring to a gentle simmer over low heat. Stir in the remaining mozzarella and parmesan cheese until melted and creamy. Season with a pinch of salt and pepper.

            Stuff the Shells: Spoon about 2 tablespoons of the cheese and mushroom filling into each jumbo shell. Place the stuffed shells in a greased baking dish, open side up.

              Assemble and Bake: Pour the creamy cheese sauce over the stuffed shells, ensuring they are well covered. Sprinkle any remaining mozzarella and parmesan cheese on top.

                Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.

                  Garnish and Serve: Remove from oven, let it rest for a few minutes, then garnish with freshly chopped parsley before serving.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4