Description
A comforting dish featuring large pasta shells filled with a rich mixture of cheese, mushrooms, and creamy Alfredo sauce.
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 egg, beaten
- 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
- Boil the jumbo pasta shells in salted water until al dente, about 8-10 minutes. Drain and cool under cold water.
- In a large bowl, mix together ricotta cheese, Parmesan, mushrooms, beaten egg, garlic powder, salt, and black pepper until well combined.
- Preheat the oven to 375°F (190°C). Spread 1 cup of Alfredo sauce in a baking dish. Stuff each pasta shell with the cheese mixture and arrange in the dish.
- Pour remaining Alfredo sauce over stuffed shells and sprinkle with mozzarella. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
You can substitute ricotta cheese with cottage cheese for a lighter option. Feel free to experiment with different vegetables in the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, stuffed shells, Italian, vegetarian, comfort food