Description
A rich and comforting vegetarian baked pasta dish filled with garlic sautéed mushrooms, creamy ricotta, and topped with a velvety homemade garlic sauce.
Ingredients
20–24 jumbo pasta shells (about 12 ounces / 340 g)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 small yellow onion, finely diced (about 1 cup / 150 g)
4 cloves garlic, minced
16 ounces (450 g) cremini mushrooms, finely chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 cup (240 g) whole milk ricotta cheese
1/2 cup (50 g) grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese
1 cup (30 g) fresh spinach, finely chopped
1 tablespoon fresh parsley, chopped
For the Sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups (720 ml) whole milk, warmed
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 cup (50 g) grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese (topping)
2 tablespoons grated Parmesan cheese (topping)
Instructions
Preheat oven to 375°F (190°C).
Cook jumbo shells in salted boiling water until al dente. Drain and set aside.
Sauté onion in olive oil and butter for 3–4 minutes. Add garlic and cook 30 seconds.
Add chopped mushrooms, Italian seasoning, salt, pepper, and red pepper flakes. Cook 8–10 minutes until golden. Cool slightly.
Mix mushroom mixture with ricotta, Parmesan, mozzarella, spinach, and parsley.
For sauce, melt butter, add garlic, stir in flour, and cook 1–2 minutes. Gradually whisk in warm milk. Cook until thickened. Stir in salt, pepper, nutmeg, and Parmesan.
Spread 1 cup sauce in baking dish. Fill shells with mushroom mixture and arrange in dish.
Pour remaining sauce over shells. Top with mozzarella and Parmesan.
Cover with foil and bake 20 minutes. Remove foil and bake 10–15 minutes until golden and bubbly.
Let rest 5–10 minutes before serving.
Notes
For best results, finely chop mushrooms to ensure smooth filling. Shells can be assembled ahead and refrigerated up to 24 hours before baking. Freeze unbaked shells for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes