Creamy Mushroom Stuffed Shells Recipe

If ever there was a dish to comfort your soul and impress your dinner table all at once, it’s Creamy Mushroom Stuffed Shells. Imagine tender pasta filled with a savory, cheesy mushroom blend, bathed in a luxurious sauce, then baked to golden, bubbling perfection. This is the ultimate cozy, crowd-pleasing recipe you’ll want to keep in heavy rotation!

Ingredients You’ll Need

You might be surprised just how straightforward the line-up for these Creamy Mushroom Stuffed Shells is! Each ingredient brings something special—whether it’s creamy texture, depth of flavor, or that irresistible cheesy stretch—so don’t skip a thing if you can help it.

• Jumbo shells pasta: The perfect vessel for scooping up all that luxurious filling—opt for classic dried shells.
• Olive oil: Adds a fruity richness and helps the mushrooms, onion, and garlic sauté to golden perfection.
• Yellow onion: Brings sweetness and depth; chop it fine so it melts into the filling.
• Garlic: Essential for a warming, savory aroma. Use fresh cloves for the best flavor.
• White mushrooms: Earthy and hearty, they’re the hero ingredient—chop them small so you get mushroom goodness in every bite.
• Eggs: They bind the filling and add a touch of richness.
• Small curd cottage cheese: Creamy, beautifully textured, and lighter than ricotta—don’t knock it till you try it!
• Shredded mozzarella cheese: Melts into gooey bliss as the shells bake.
• Freshly grated Parmesan cheese: A sprinkle brings salty, nutty flavor straight from Italy.
• Nutmeg: Just a whisper of this spice boosts the whole dish’s warmth and complexity.
• Pepper: For subtle heat and balance.
• Salt: Because nothing shines without it!
• Bertolli® Riserva Porcini Mushrooms & White Truffle Oil sauce: This velvety, umami-packed sauce transforms the dish into something truly extraordinary.

Variations

One of the best things about Creamy Mushroom Stuffed Shells? You can tailor each batch to your mood, pantry, and guests. Feel free to get creative and make it your own—this recipe is wonderfully adaptable to different tastes and dietary needs!

• Spinach and Greens: Stir in a handful of sautéed spinach or Swiss chard to the filling for an extra burst of color and nutrients.
• Cheese Swaps: Use ricotta instead of cottage cheese for a more classic Italian vibe, or add fontina for even more cheesy richness.
• Stuffed Shells with Meat: For a heartier dish, add some browned Italian sausage or finely chopped cooked chicken to the mushroom mixture.
• Vegan Version: Substitute plant-based cheeses, use flax eggs, and opt for a dairy-free creamy mushroom sauce for a totally delicious vegan dinner.

How to Make Creamy Mushroom Stuffed Shells

Step 1: Sauté the Mushrooms, Onion, and Garlic

Start by heating your olive oil in a large skillet over medium heat. Add in the chopped onions, garlic, and mushrooms, and let everything sizzle for about 7 minutes. This step brings out the deep, earthy aroma of the mushrooms, and softens the onion and garlic so they blend seamlessly into the filling. Let the mixture cool off a bit before you use it in the shells—no one wants scrambled eggs in their stuffing!

Step 2: Cook the Jumbo Shells

Bring a big pot of salted water to a rolling boil, then toss in your jumbo shells. Cook them just until al dente—about 7 minutes is perfect. Drain right away, give them a quick toss with a drizzle of olive oil (this keeps them from sticking together like best friends on a cozy night in), and set aside while you prepare the filling.

Step 3: Make the Creamy Mushroom Filling

In a large mixing bowl, combine that cooled mushroom mixture with the eggs, cottage cheese, 1 cup mozzarella, ¼ cup Parmesan, nutmeg, pepper, and salt. Stir it together until you have a creamy, textured mixture—this will be the delicious heart of your stuffed shells!

Step 4: Assemble the Stuffed Shells

Preheat your oven to 350°F. Pour just enough Bertolli® Riserva Porcini Mushrooms & White Truffle Oil sauce into a 9×13-inch baking dish to cover the bottom. Fill each shell generously with 1-2 tablespoons of the mushroom filling, arranging them seam-side up in the saucy baking dish. Don’t worry about a little mess—these are best when they’re rustic!

Step 5: Saucy Finish & Bake

Drizzle the rest of the sauce right over your stuffed shells (you want every bite sauced and luscious). Bake for 20 minutes. Then take it out, sprinkle with the remaining mozzarella and Parmesan, and pop it back in the oven for another 10 minutes until melted, bubbling, and irresistible. This is where true Creamy Mushroom Stuffed Shells magic happens!

How to Serve Creamy Mushroom Stuffed Shells

Garnishes

Nothing brightens up Creamy Mushroom Stuffed Shells like a shower of freshly chopped parsley or chives right before serving. If you want to make things truly special, add a curl of extra Parmesan or a tiny drizzle of truffle oil. These little finishing touches add so much color, aroma, and just a hint of fresh, herby zing.

Side Dishes

Pair your stuffed shells with a crisp green salad (think arugula and lemon vinaigrette), warm garlic bread, or a simple roasted veggie medley. These sides add crunch and contrast, turning the meal into a complete, well-rounded feast that everyone will remember!

Creative Ways to Present

For an elegant twist, serve Creamy Mushroom Stuffed Shells individually plated with a swoosh of extra sauce and a sprinkle of microgreens. For family-style gatherings, let guests serve themselves straight from the bubbling baking dish—set the pan on a rustic wooden board and watch everyone dig in with delight!

Make Ahead and Storage

Storing Leftovers

Your Creamy Mushroom Stuffed Shells will last beautifully in the fridge for up to 4 days. Simply cover the baking dish tightly with foil or transfer the leftovers to an airtight container—it reheats like a dream for lunch or a next-day dinner.

Freezing

This recipe is freezer-friendly! Assemble the shells through the saucing step, then wrap tightly and freeze up to 2 months. When you’re craving something cozy, bake straight from frozen (just add extra time to the oven) or thaw overnight in the fridge before reheating.

Reheating

For best results, cover and reheat your Creamy Mushroom Stuffed Shells in a 350°F oven until warmed through—this keeps them moist and bubbly. Individual portions can also be microwaved, but add a spoonful of sauce to prevent drying out.

FAQs

Final Thoughts

I absolutely adore these Creamy Mushroom Stuffed Shells for any night that calls for comfort, warmth, and a little bit of wow-factor at the dinner table. Give them a try and I have a feeling you’ll be falling in love with every perfectly stuffed, cheesy bite—your family and friends will thank you, too!

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