Garlicky Mushroom Pasta Shells (Printable Version)
# What You'll Need:
→ Filling
01 -
1 cup smooth ricotta cheese
02 -
1/2 cup Parmesan cheese, freshly grated
03 -
1 cup mushrooms, cooked and finely diced
04 -
1 large egg, whisked
05 -
1 teaspoon powdered garlic
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon ground black pepper
→ Shells and Assembly
08 -
20 jumbo shells, cooked until tender but firm
09 -
2 cups Alfredo sauce, split
10 -
1/4 cup mozzarella cheese, shredded
# How to Make It:
01 -
Boil jumbo shells in salty water until tender but still firm. Drain them and put aside.
02 -
Grab a big bowl and throw in ricotta, Parmesan, the diced cooked mushrooms, whisked egg, powdered garlic, salt, and pepper. Stir everything together well.
03 -
Turn your oven to 190°C (375°F). Spread half the Alfredo sauce across the bottom of your baking dish.
04 -
Fill each pasta shell with plenty of mushroom mixture and lay them open-side up in your sauce-coated dish.
05 -
Drizzle the other half of Alfredo sauce over your stuffed shells. Scatter mozzarella evenly on top.
06 -
Wrap the dish tightly with foil and pop in the oven for 25 minutes. Then take off the foil and bake another 10 minutes until the cheese gets bubbly and golden.
# Additional Tips:
01 -
Want more taste? Sprinkle some fresh chopped parsley on top before you serve.