Description
Delicious stuffed jumbo pasta shells filled with creamy ricotta cheese, savory mushrooms, and rich Alfredo sauce, perfect for family dinners.
Ingredients
Scale
- 20 jumbo pasta shells, cooked according to package instructions
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cooked mushrooms, finely chopped
- 1 beaten egg
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups Alfredo sauce, divided
- 1/4 cup shredded mozzarella cheese
Instructions
- Prepare the Pasta: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- Make the Filling: In a large bowl, combine ricotta cheese, Parmesan cheese, chopped mushrooms, beaten egg, garlic powder, salt, and black pepper. Mix until well blended.
- Preheat Oven: Preheat your oven to 375°F (190°C). Spread 1 cup of Alfredo sauce on the bottom of a baking dish.
- Stuff the Pasta Shells: Generously stuff each pasta shell with the filling and place them seam-side up in the prepared dish. Pour remaining Alfredo sauce over the shells and sprinkle mozzarella cheese on top.
- Bake: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Notes
Consider using fresh basil or parsley for added flavor. Leftovers can be stored in the refrigerator for 3 to 5 days or frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: stuffed pasta, vegetarian recipe, comfort food, Italian cuisine, family dinner