Melty Mushroom Stuffed Giant Shells (Print)

Giant pasta shells packed with savory mushroom-cheese filling, baked in tomato sauce for a comforting main.

# Components:

→ Pasta

01 - 16 large pasta shells (conchiglioni)

→ Filling

02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced
05 - 18 ounces cremini or button mushrooms, finely chopped
06 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
07 - 7 ounces ricotta cheese
08 - 3.5 ounces cream cheese, softened
09 - 3/4 cup grated Parmesan cheese
10 - 1 cup shredded mozzarella cheese
11 - 2 tablespoons chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste

→ Sauce

13 - 3 cups tomato passata or marinara sauce
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon sugar (optional)
16 - Salt and pepper, to taste

→ Topping

17 - 1/2 cup shredded mozzarella cheese
18 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - Boil pasta shells in a large pot of salted water until al dente. Drain and toss lightly with olive oil to prevent sticking. Set aside.
03 - In a skillet over medium heat, heat olive oil, then add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds.
04 - Add chopped mushrooms and thyme to the skillet. Sauté until mushrooms release their moisture and turn golden, about 8 minutes. Season with salt and pepper. Remove from heat and allow to cool slightly.
05 - In a mixing bowl, blend ricotta, cream cheese, Parmesan, mozzarella, parsley, and the cooled mushroom mixture until well combined. Adjust seasoning with salt and pepper.
06 - Mix tomato passata or marinara sauce with oregano, sugar, salt, and pepper in a bowl. Pour half of the sauce into the base of a large baking dish (9x13 inches).
07 - Generously fill each pasta shell with the mushroom-cheese mixture. Arrange stuffed shells seam side up in the prepared baking dish.
08 - Layer remaining tomato sauce evenly over the shells. Sprinkle with mozzarella and Parmesan cheese for the topping.
09 - Cover the dish with foil and bake for 20 minutes. Remove foil and continue baking for 15 minutes, or until cheese is golden and bubbling.
10 - Allow the baked shells to rest for 5 minutes before serving. Garnish with additional parsley if desired.

# Expert Advice:

01 -
  • Uses approachable ingredients from the pantry and produce aisle
  • Great for prepping ahead for busy weekdays or entertaining
  • Perfect for vegetarians and a satisfying main for everyone
  • Crowd pleaser with classic Italian-American flavors
02 -
  • Loaded with protein and fiber from mushrooms and cheese
  • An excellent freezer meal for make ahead comfort
  • Customizable for gluten free or extra veggie additions
03 -
  • Do not rush the mushroom sauté as deep caramelization creates irresistible flavor
  • Add a spoonful of the cheese mixture in each shell with a small offset spatula or teaspoon for tidy pretty shells
  • If baking ahead and reheating reduce oven temperature by twenty degrees to prevent drying
  • Do not skimp on the fresh herbs for maximum freshness

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