Description
A comforting baked pasta dish featuring jumbo shells filled with a creamy garlic mushroom mixture and topped with a rich Parmesan cream sauce. Perfect for family dinners or special occasions.
Ingredients
20–24 jumbo pasta shells (about 12 oz / 340 g)
1 tablespoon olive oil
1 teaspoon salt
For the Filling:
2 tablespoons olive oil
16 oz (450 g) cremini or white mushrooms, finely chopped
4 cloves garlic, minced
1 small onion, finely diced (about 1 cup / 150 g)
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
8 oz (225 g) cream cheese, softened
1 cup (100 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
2 tablespoons chopped fresh parsley
For the Sauce:
2 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups (480 ml) whole milk
½ cup (120 ml) heavy cream
½ teaspoon salt
¼ teaspoon black pepper
½ cup (50 g) grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C).
Cook pasta shells in salted boiling water with olive oil until al dente. Drain and set aside.
Sauté onion in olive oil until soft. Add garlic and cook briefly. Stir in mushrooms, thyme, oregano, salt, and pepper. Cook until moisture evaporates.
Remove from heat and mix in cream cheese, mozzarella, Parmesan, and parsley.
In a saucepan, melt butter and sauté garlic. Whisk in flour and cook 1 minute. Gradually add milk and cream, whisking until thickened. Stir in salt, pepper, and Parmesan.
Spread a thin layer of sauce in a baking dish. Fill shells with mushroom mixture and arrange in dish.
Pour remaining sauce over shells and sprinkle extra cheese if desired.
Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more until bubbly and golden.
Notes
Finely chop mushrooms for best texture.
Ensure mushrooms are fully cooked to prevent excess moisture.
Can be assembled ahead and refrigerated up to 24 hours before baking.
Freeze before baking for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes