Description
Indulge in these decadent Creamy Mushroom Stuffed Shells for a satisfying and flavorful meal that will have everyone asking for seconds. Jumbo pasta shells filled with a rich and creamy mushroom mixture, baked to perfection with a truffle-infused sauce.
Ingredients
Units
Scale
Jumbo Shells Pasta:
12 oz
- Jumbo shells pasta
Mushroom Filling:
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, finely chopped
- 2 8 oz packages white mushrooms, chopped
- 2 eggs
- 3 cups small curd cottage cheese
- 1 1/2 cups shredded Mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese, divided
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1/4 tsp salt
Sauce:
- 1 jar Bertolli® Riserva Porcini Mushrooms & White Truffle Oil sauce
Instructions
- Sauté Mushroom Mixture: Heat olive oil in a skillet, sauté onions, garlic, and mushrooms until cooked. Let cool.
- Cook Pasta: Boil jumbo shells until al dente, then toss with olive oil.
- Prepare Filling: Combine mushroom mixture with eggs, cottage cheese, Mozzarella, Parmesan, nutmeg, pepper, and salt.
- Assemble: Preheat oven, spread truffle oil sauce in a baking dish. Fill shells with mixture, place in dish, and top with remaining sauce.
- Bake: Bake, then add remaining cheeses and bake until melted.
Notes
- For extra flavor, consider adding fresh herbs like parsley or thyme to the filling.
- Feel free to customize the cheese blend to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 105mg
