Melty Mushroom Stuffed Giant Shells

These melty mushroom stuffed giant shells are pure comfort in a baking dish with tender pasta brimming with a savory mushroom medley and cozy cheeses nestled in a blanket of tomato sauce. It is my go-to recipe when I need an impressive yet unfussy vegetarian main that makes everyone at the table swoon.

When my daughter went vegetarian last year this dish quickly became a family favorite and even my most carnivorous friends ask for seconds during dinner parties.

Ingredients

• Large pasta shells: Essential for scooping in the creamy filling Pick ones with firm edges and skip any that are cracked
• Olive oil: Brings richness and helps caramelize mushrooms Use extra virgin for the best flavor
• Onion: A sweet aromatic that builds the filling’s savory base Choose yellow or white onions with dry tight skins
• Garlic: Adds sharp depth Look for plump cloves with no green sprout
• Cremini or button mushrooms: The heart of the dish Chop finely for even texture Select mushrooms with smooth firm caps and avoid sliminess
• Fresh thyme: Offers herby flavor Fresh gives brighter results but dried works in a pinch
• Ricotta cheese: Makes the filling ultra creamy Use whole milk ricotta for best texture
• Cream cheese: Adds tang and luxurious melt Look for blocks rather than whipped for easier mixing
• Parmesan cheese: Gives a salty nutty kick Use freshly grated for best melt
• Mozzarella cheese: Melts perfectly and adds gooeyness Shred from a block for a superior melt
• Parsley: Brightens and freshens the filling Choose vibrant green bunches
• Tomato passata or marinara sauce: Bathes the shells in rich flavor Look for brands with no added sugar or thickeners
• Oregano: Infuses the sauce with Italian herb notes Dried oregano is classic here
• Sugar (optional): Just a tiny pinch balances acidity in some brands of tomato sauce
• Salt and freshly ground black pepper: Essential to bring everything together Use good sea salt and grind black pepper fresh for best results

Instructions

Prep the Oven and Pasta:

Preheat your oven to 190 degrees Celsius Cook the large pasta shells in a generous pot of salted boiling water until al dente Usually this is about two minutes less than the box suggests Drain gently and toss with a bit of olive oil to keep them from sticking as they cool

Sauté the Aromatics:

In a large skillet heat olive oil over medium heat Add finely chopped onion and cook slowly for about three minutes until translucent and sweet Stir in minced garlic and let it get fragrant for thirty seconds but do not let it brown

Cook the Mushrooms and Thyme:

Add the chopped mushrooms and sprinkle in thyme Let this mixture cook undisturbed at first to encourage browning Once mushrooms start to sweat stir and continue cooking until the liquid evaporates and mushrooms are caramelized about eight minutes Season with salt and black pepper to amplify their flavor Cool for a few minutes before proceeding

Mix the Cheesy Filling:

In a large bowl combine the ricotta cream cheese grated parmesan cup of the shredded mozzarella chopped parsley and the cooled mushroom mixture Mix until fully combined and taste adjust for salt and pepper

Build the Sauce Base:

In another bowl stir together tomato passata dried oregano a pinch of sugar if your sauce tastes acidic plus salt and black pepper Pour half of this sauce into the bottom of a large baking dish so it covers the surface

Stuff the Shells and Assemble:

Using a spoon fill each cooked pasta shell generously with your mushroom cheese mixture Arrange filled shells open side up on top of the sauce in the baking dish

Sauce and Top:

Pour the rest of the tomato sauce over the shells making sure each gets a generous blanket Sprinkle evenly with the remaining mozzarella cheese and parmesan

Bake:

Cover tightly with foil and bake in the preheated oven for twenty minutes Remove foil and bake for another fifteen minutes This extra time makes everything bubbly and gives you those golden edges on the cheese

Rest and Serve:

Let the shells sit out of the oven for five minutes before serving so they hold together beautifully Garnish with extra parsley for fresh color if you have some on hand

Pin

Whenever I chop the mountain of mushrooms it takes me back to Sunday afternoons making this with my niece her careful hands always in charge of parsley and cheese which is now a treasured family tradition

Storage Tips

Leftovers keep fresh in the refrigerator up to three days Store in an airtight container and reheat gently in the oven covered with foil for moisture retention This dish also freezes well simply let the baked shells cool wrap tightly and freeze up to two months Thaw overnight in the fridge and reheat until steaming

Ingredient Substitutions

Swap cremini for white button mushrooms if needed or try a mix for more depth Spinach or finely chopped broccoli can stand in for some of the mushrooms if you want to sneak in extra greens Gluten free pasta shells are easy to find and work perfectly in this recipe If you are dairy free use thick vegan ricotta and your favorite vegan cheese shreds

Serving Suggestions

Pair these mushroom stuffed shells with a crisp green side salad dressed in lemon vinaigrette and a basket of warm crusty bread For a heartier feast add simple roasted vegetables A glass of medium bodied red wine like Chianti is my favorite pairing for this meal

Cultural and Seasonal Context

Stuffed pasta is a beloved Italian American classic drawing on generations of home cooks using whatever was fresh and abundant Mushrooms bring a touch of earthiness that feels especially perfect in autumn but this is a dish for all seasons Swap in seasonal greens or try fresh basil when summer is in full swing

Seasonal Adaptations

Try a combination of wild mushrooms in autumn Add blanched spinach to the filling in spring Top with basil and swap in roasted cherry tomatoes for a brighter summer dish

Success Stories

Many readers have shared they made this recipe for meat loving family members and everyone was stunned that it could be so hearty and full of flavor just with mushrooms and cheese Some even prepped it hours ahead for easy entertaining and it held up beautifully in the fridge ready to pop in the oven for last minute guests

Freezer Meal Conversion

Prepare the shells right up until baking Let cool to room temperature then cover your baking dish tightly with foil and freeze When ready to bake add an extra fifteen to twenty minutes baking time straight from frozen Or thaw overnight in the fridge

Pin

This vegetarian classic pulls everyone to the table for a comforting meal you will want again and again. Enjoy each bite of mushroom and melty cheese wrapped in cozy pasta blanket.

Recipe FAQ

→ What mushrooms work best for stuffed shells?

Cremini or button mushrooms are ideal for their earthy flavor and texture, but you can use a mix for more depth.

→ Can I make this dish ahead of time?

Yes, prepare and assemble the shells, cover, and refrigerate. Bake when ready to serve, adding extra time if chilled.

→ Are there substitutions for the cheeses used?

Ricotta, cream cheese, mozzarella, and Parmesan can be swapped with cottage cheese or other melting cheeses to taste.

→ What type of pasta is required?

Large conchiglioni pasta shells are used, allowing plenty of space for the flavorful filling.

→ Can this be made gluten-free?

Absolutely! Use gluten-free pasta shells and always double-check labels for any hidden allergens.

→ How do I prevent the shells from sticking?

Toss drained shells lightly with olive oil after cooking to keep them separated and easy to fill.