Irresistible Creamy Garlic Mushroom Stuffed Shells – 20 Shells Recipe

Name: Irresistible Creamy Garlic Mushroom Stuffed Shells - 20 Shells Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 20 jumbo pasta shells; 2 cups mushrooms, chopped; 3 cloves garlic, minced; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 1/4 cup heavy cream; 2 tbsp butter; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp dried thyme

Author: Sarah

Published: July 20, 2025

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I still remember the first time I made these creamy garlic mushroom stuffed shells – it was one of those “throw everything in the pan and hope for the best” kind of nights. But oh my goodness, when that first cheesy, garlicky bite hit my tongue? Absolute magic! These jumbo pasta shells stuffed with sautéed mushrooms and three kinds of cheese became an instant favorite in our house. What I love most is how they’re fancy enough for company (that golden cheese topping gets me every time) but simple enough for a lazy weeknight. The smell of garlic and mushrooms filling the kitchen is pure comfort – like a warm hug in food form. And the best part? Even my mushroom-skeptic husband goes back for seconds!

Creamy Garlic Mushroom Stuffed Shells - detail 1

Table of contents:

Why You’ll Love These Creamy Garlic Mushroom Stuffed Shells

Let me count the ways these stuffed shells will rock your world:

That sauce! The creamy garlic mushroom filling is so decadent, you’ll want to lick the pan clean (I won’t tell if you do).
Effortless elegance – looks fancy but comes together faster than takeout on a busy night.

Crowd-pleaser magic that converts even mushroom haters (I’ve seen it happen!).
Leftovers taste even better as the flavors deepen overnight – if they last that long!

Honestly? One bite of these garlicky, cheesy pockets of joy and you’ll be hooked just like we are.

Ingredients for Creamy Garlic Mushroom Stuffed Shells

Here’s everything you’ll need for these irresistible stuffed shells – I promise every ingredient pulls its weight!

20 jumbo pasta shells – look for the large ones labeled “stuffing shells”
2 cups mushrooms, chopped small (I use cremini but button work too)

3 cloves garlic, minced fine (yes, three! This is garlic mushroom heaven)
1 cup ricotta cheese – whole milk for extra creaminess
1 cup shredded mozzarella, packed lightly

1/2 cup grated parmesan – the good stuff from the refrigerated section
1/4 cup heavy cream – this makes the filling luxuriously smooth
2 tbsp butter + 1 tbsp olive oil – the dynamic duo for sautéing

Seasonings: 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp dried thyme

Ingredient Notes & Substitutions

No mushrooms? Try spinach (sautéed and squeezed dry). Vegan? Swap in plant-based cheeses and coconut cream. Out of thyme? A pinch of oregano works. The cheeses are flexible too – fontina or asiago can stand in for mozzarella if needed. Just promise me you’ll keep that garlic!

Equipment Needed

You probably have everything already! Just grab:

A 9×13 inch baking dish (or similar size)
Large pot for boiling those jumbo shells
Medium skillet to sauté the mushrooms

Mixing bowl for the cheesy filling
Wooden spoon – my trusty sidekick for stirring

That’s it! No fancy gadgets required for this cozy meal.

How to Make Creamy Garlic Mushroom Stuffed Shells

Ready to make magic happen? Follow these simple steps for the most decadent stuffed shells you’ve ever tasted. I promise it’s easier than it looks!

Step 1: Cook the Pasta Shells

First, get that pasta water boiling – salt it like the ocean! Cook your jumbo shells for about 1 minute less than the package says. You want them al dente since they’ll bake more later. Drain them gently (those big shells break easily!) and lay them out on a baking sheet so they don’t stick together.

Step 2: Sauté the Mushroom Filling

Now for the good stuff – melt butter with olive oil in your skillet over medium heat. Add those chopped mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Oh, that earthy smell! Toss in the garlic and cook just 30 seconds more – you’ll know it’s ready when your kitchen smells like an Italian grandmother’s dream. For more tips on sautéing vegetables, check out this guide to sautéing.

Creamy Garlic Mushroom Stuffed Shells - detail 2

Step 3: Assemble & Bake

Time to get stuffing! Mix your sautéed mushrooms with ricotta, mozzarella, parmesan, cream and seasonings – the filling should be creamy but not runny. Spoon it generously into each shell (I use a cookie scoop for easy filling). Arrange them snugly in your baking dish, top with the remaining mozzarella, and bake at 375°F until golden and bubbly – about 20 minutes. The wait is torture, but that first cheesy bite is SO worth it!

Tips for Perfect Creamy Garlic Mushroom Stuffed Shells

After making these stuffed shells more times than I can count, here are my hard-earned secrets for absolute perfection:

Don’t overstuff! Fill shells about 3/4 full – they expand when baked and you don’t want messy explosions.
Let them rest 5 minutes after baking. I know it’s hard to wait, but this helps the filling set so they hold their shape.
Pre-salt your mushrooms while sautéing to draw out extra moisture (nobody likes watery filling!).

Broil for 1-2 minutes at the end if your cheese needs more browning – just watch closely!

Trust me, these little tricks take good shells to knock-your-socks-off amazing!

Serving Suggestions

These creamy garlic mushroom stuffed shells are perfect just as they are, but here’s how I love to serve them: with crispy garlic bread for scooping up every last bit of cheesy goodness, and a simple strawberry spinach salad to cut through the richness. Sometimes I’ll add roasted cherry tomatoes on the side – their bright acidity works magic with the creamy filling!

Storage & Reheating Instructions

These stuffed shells keep beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. For reheating, I always use the oven (350°F for about 15 minutes) – it keeps the shells from getting soggy. Microwave works in a pinch, but the cheese won’t stay as gloriously melty. Pro tip: Sprinkle a little extra parmesan on top before reheating for that fresh-baked magic!

Nutritional Information

Here’s the scoop on what you’re getting in each serving (about 5 shells): approximately 420 calories, 18g protein, and 22g of that glorious, melty fat. Remember, these are estimates – your exact numbers will vary based on ingredients. But let’s be honest, with this much cheesy goodness, who’s counting?

FAQs About Creamy Garlic Mushroom Stuffed Shells

Got questions? I’ve got answers! Here are the most common things readers ask me about these irresistible stuffed shells:

Absolutely! Freeze them before baking for best results. Just assemble as directed, wrap tightly in foil, and freeze for up to 2 months. When ready to eat, bake straight from frozen – just add 10-15 extra minutes to the cooking time.

Easy peasy! Swap in plant-based ricotta and mozzarella (I like Kite Hill brand), use nutritional yeast instead of parmesan, and replace the heavy cream with full-fat coconut milk. The mushrooms and garlic give plenty of flavor on their own!

Ah, the pasta shell shuffle! After boiling, toss them with a tiny bit of olive oil and spread them out in a single layer. If they still stick, don’t panic – just gently pry them apart with a butter knife when stuffing.

Of course! This recipe is super flexible. Try spinach and artichoke, butternut squash, or even a meaty version with Italian sausage. The creamy cheese base works with almost anything – just keep the ratios similar to the original. For more dinner ideas, explore our recipes.

Still have questions? Drop them in the comments – I’m happy to help troubleshoot!

I’d love to hear how your creamy garlic mushroom stuffed shells turned out! Did your family go crazy for them like mine does? Leave a note below – your tips might help another home cook!